In honor of my roommate's birthday on March 5th, I'm posting the recipe for Andes Brownies. I made these for her birthday three years ago when they had come out with delicious Andes baking chips. The chips have since disappeared from the grocery store, but regular Andes work just fine.
These are a great St. Patrick's day recipe, because they're green, and they're also good for Christmas. What they are best for though, is making people think you've put more effort into baking than you have.
1 box brownie mix
eggs, as required by mix
oil, as required by mix
water, as required by mix
1 box Andes chocolate mints (if you work at Olive Garden, you could also just steal a lot of those mints) - I would say to use about 20 mints or so.
oven, as required by mix
1 gallon freezer locking bag (Ziploc, Glad, etc.)
rolling pin, hammer, or other smashing utensil
1.) Bake brownies as instructed on package. Clean mixing utensil. (And probably everything else, but I'll not dictate.)
2.) While brownies are baking, unwrap Andes and place into freezer bag. Work quickly, because your hands will melt the Andes if you take too long to unwrap them.
3.) Gently use rolling pin or hammer to smash Andes into smaller pieces. (You can use your hands but you may melt the chocolate.) You want each Ande to break up into about four pieces of relatively equal size. Don't get too anal.
4.) When the brownies come out of the oven, immediately pour the Andes bits over the pan, spreading the chunks as evenly as possible. Wait about 2 minutes for them to melt, then using your mixing utensil, carefully spread the melted, minty, Andes goodness around on top of the brownies.
5.) ALLOW TO COOL. This is key. Yes, they look delicious, but if you do not allow them to cool, you will not get the full Andes Brownies Effect. You can refrigerate them uncovered to speed up the process, but do not freeze.
The finished brownies will be soft and gooey, with a hard mint chocolate layer on top.