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Andes Chocolate Brownies, Sacha Served What

Andes Chocolate Brownies

5 from 1 vote
Course Dessert
Cuisine American
Servings 16 squares

Equipment

Ingredients
  

Instructions
 

  • Adjust rack to middle position and preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper and set aside.
  • In a large, microwave-safe bowl, combine the butter, sugar, and semi-sweet chocolate chips. Microwave for 30 second intervals, stirring in between each, until ingredients are completely melted and mixture is glossy (The number of intervals will depend on how powerful your microwave is; mine took a total of 2 minutes, 4 intervals of 30 seconds. My butter was not completely melted at the end, but after stirring for a few seconds, it melted in the hot liquid on its own).
  • Let sit for a few minutes to cool slightly. Then whisk in the eggs, one at a time, letting each egg fully incorporate into the batter before adding the next.
  • Next, whisk in cocoa powder, salt, and vanilla extract until smooth. Then gently fold in the flour until just combined – do not over mix. Fold in 2/3 of the Andes chocolate pieces and then pour batter into prepared baking pan. Sprinkle remaining Andes chocolate pieces over the brownie batter.
  • Bake on middle rack in the oven for 40-50 minutes, until the outer rim is set but the very center is still slightly wet. Cook time will depend on your oven. If you stick a toothpick into the center you want it to come out with a little bit of crumbs/batter.
  • Let cool completely in the pan, then cut into 16 even squares.

Notes

Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Keyword baking, chocolate, easy, fudgy, mint, mint chocolate, minty
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