At some point this morning I realized that today was Fat Tuesday and decided I wanted to make a special and sweet treat for my family to enjoy tonight for dessert before we begin our forty day observance of Lent in our Catholic faith tradition on Ash Wednesday tomorrow.
Over the weekend we were at a family gathering and someone gave us a box of Andes Mints. Apparently her husband had been given a large box of them, more than they ever thought they could or would want to consume. So she was handing them out to those of us at the gathering as a sort of party favor.
As soon as I saw our box it jogged my memory of a nostalgic and delicious dessert that my mom used to make for me when I was in high school. I think she had come across the recipe once in a magazine and knew how much I like the flavor combination of chocolate and mint. After I went to college she even sent them to me in care packages, especially around final exam time, on a few occasions. The dessert is a simple and easy variation on brownies (from a box mix, though you could surely also try it with a homemade recipe) with chocolate mint topping/icing made with Andes Mints.
So this morning I remembered our box of Andes Mints, knew we had a few boxes of brownie mix on hand and decided to make some for our family. I remembered how some of you enjoyed the last time I shared one of my favorite family dinner recipes, so I grabbed my camera and did a little photo journalism while I prepared this sweet treat.
Here are the steps and corresponding photos to show you how to make your own Andes Mint Brownies:
Step 1: Follow the directions and prepare brownie mix as directed on the box. While the brownies are baking, unwrap all of the Andes Mints and set them aside.
Step 2: Immediately after you remove the pan from the oven place the Andes Mints on top of the brownies evenly around the pan. If you use one package you will not cover the entire pan.
Step 3: After the Andes Mints have melted significantly use a knife to distribute the icing around the pan. If you use one package of mints you will get a thin layer. If you use two it will be thicker.
Step 4: Wait for the icing to harden.
Step 5: Cut, serve and enjoy!
{ 3 comments… read them below or add one }
Great idea! I bet this would work with a straight Hershey’s chocolate bar, too, if one doesn’t like mint (I do, but my husband, not so much). Heck, I bet it would work with Reese’s Peanut Butter cups, too (although no sure about the peanut butter melting enough to spread).
YUM!
OMG, so easy and sounds incredible!