Andes Brownies Recipes

ANDES BROWNIES

Steps:

• Preheat oven to 350°. Grease an 9x13" pan with cooking spray.
• Prepare brownie batter according to package directions and pour into greased pan. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Let cool to room temperature.
• Make buttercream: In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add peppermint extract and heavy cream and beat until combined. (If you desire a thinner consistency, add 1 more tablespoon cream.)
• Spread buttercream over brownies in an even layer. Place in refrigerator while you make your ganache.
• Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
• Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the mint layer.Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve.

ANDES MINT BROWNIES

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non stick cooking spray.
• In a large microwave-safe bowl, microwave butter until completely melted. Stir in sugar and vanilla.
• Add eggs one at a time, hand-beating well with spoon after each addition.
• Add cocoa and beat until well blended. Add flour, baking powder and salt; beat well.
• Fold in Andes Mint chips.
• Pour batter into prepared pan and bake for 30 - 35 minutes.
• While brownies are baking, unwrap all of the Andes Mint candies. When brownies are finished, remove from oven and immediately place all of the unwrapped candies on top of the brownies. Let them sit for about 5 minutes (or until they get soft and melted) and then using the back of a large spoon, spread the melted chocolate around until the brownies are completely covered by melted chocolate.
• Let brownies sit for about an hour or until they have cooled completely (you can speed up the cooling process by sticking them in the fridge).
• Cut into squares and enjoy.

ANDES BROWNIE-MINT PIE

Steps:

• Prepare brownies, either home made or Boxed.
• Cool on a wire rack.
• Do not remove side yet.
• To prepare mint mousse: In the microwave melt the 1 cup chopped mints.
• In a double broiler over boiling water whisk the yolks until pale and frothy.
• Slowly whisk in the melted mints, scraping the cup with a spoon, not your finger!
• The mix will stiffen.
• Quickly whip the whites to semi-stiff peaks and slowly fold into the mint mixture.
• Quickly whip the heavy cream until thick and slowly fold this into the mint/egg mixture.
• Fold well and set aside 1/4 the mousse.
• Top the cooled brownie with the remaining 3/4 mint mousse and carefully level smooth.
• Chill.
• 1 hour later melt the 1 cup semi-sweet chocolate chips with the 1/4 cup half and half.
• Whisk well until you have a smooth chocolate sauce.
• Carefully top the mint mousse with the melted chocolate sauce.
• Cool.
• Decorate top with unwrapped, whole mints.
• Top with 10 dollops of the remaining mousse.
• Chill Well.
• Melt remaining 1 cup semi sweet chocolate chips.
• Remove side of pan.
• Brush the melted chocolate onto the sides and gently press in 3/4 cup of the chopped Andes or After Eight Mints.
• Sprinkle the remaining chopped mints on top.
• Serve.