The other week I was trying to think of a dessert I could make to bring into work for a friend that loves chocolate. I thought about cupcakes, but sometimes those are hard to transport. Maybe a cake? but then I’d need to make sure I had a knife and paper plates for sharing. Then, I remembered this brownie recipe and knew they would be perfect. Easy to transport, I could bring them already cut up so people can just grab them and go, oh, and they’re also ridiculously delicious.
I found this recipe in a magazine I bought several years ago called “Paula Deen’s Chocolate Celebration”. I made these brownies a few times while I had that magazine, but I’ve since lost or thrown the magazine away. I thought I could do a quick Pinterest search to find it, because it’s a Paula Deen recipe, and it’s SO GOOD, but I had a surprisingly hard time tracking it down. I finally found it online, but there wasn’t much detail to go with the recipe. So, for the benefit of the internet, I thought I would post this recipe with lots of details and pictures so that hopefully it’s easier for people to find and make this fantastic recipe on their own. At the very least, I’ll have the recipe written down for the next time I want to use it 🙂
This is one of my all time favorite brownie recipes. The brownies are dense and fudgey, and the melty, chocolatey, minty goodness from the Andes Mint layer in the middle really puts them over the top. I will warn you, these are very much not healthy. I know this is a dessert blog, and most things I post aren’t healthy. But usually I can rationalize it a little bit if something has fruit in it, or maybe the servings are really small. These brownies have three sticks of butter in them and a solid layer of candy in the middle. There’s nothing to rationalize. But they are really, really delicious. So, just try not to think too hard about it. That’s what I do 🙂
To make this chocolatey treat, start by gathering all of the ingredients and preheating your oven to 350 F.
Next, unwrap your Andes Mints and set them aside. Andes Mints usually come in 4.67 oz boxes. But for some reason I could only find these jumbo size Andes Mints in a bag. I ended up needing 46 of the jumbo Andes Mints, which was not quite 2 bags. You’ll need almost 3 whole boxes of the normal sized Andes Mints if you’re using those.
Next, line a 9″ x 13″ baking pan with aluminum foil both ways, and butter the entire thing.
Melt the three (yes three) sticks of butter in a medium saucepan over low heat. You could also microwave the butter if you prefer.
After the butter has melted and cooled slightly, add the cocoa powder.
After mixing the two together you should have something that looks like this:
In a medium bowl, add the eggs and sugar.
Beat on medium speed until fluffy, about 5 minutes. You can also do this in a stand mixer – I just felt like going old school and using a hand mixer the day I made these.
Slowly add the chocolate/butter mixture to the eggs and sugar and mix to combine.
Next, add the flour, salt and vanilla.
Mix until just combined.
Place half of the batter in the prepared 9″ x 13″ baking pan.
Spread into an even layer – I like to use an offset spatula to do this
Next, place the Andes Mints on top, in a single layer, side be side. Cram as many of the little guys on there as you can to cover every inch of the brownie batter. I had to trim a few down on the left hand side to fit.
Place the remaining half of the brownie batter on top, and again spread it out into an even layer. Be gentle spreading out the top layer so that you don’t disturb the Andes Mints.
Bake at 350 F for 35 minutes. Let the brownies cool to room temperature, then remove them from the pan using the aluminum foil overhang.
Cut the brownies into squares and enjoy! My brownies were not completely cooled when I cut them, which is why the Andes Mint layer looks all gooey. If you let them cool completely, overnight even, you’ll get a cleaner looking Andes Mint layer when you cut them.
Paula Deen's Andes Mint Brownies
- 1 1/2 cups (3 sticks) butter, melted
- 1 cup unsweetened cocoa powder
- 3 cups sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 3 (4.67 oz.) boxes of Andes Mints, unwrapped
- Preheat oven to 350 F. Line a 9″ x 13″ baking pan with aluminum foil in both directions. Grease the foil.
- In a small bowl, combine the melted butter and cocoa powder. Set aside.
- In a medium bowl, beat together the eggs and sugar until fluffy, about 5 minutes.
- Slowly beat in the butter/cocoa mixture until combined.
- Add the flour, salt and vanilla extract and mix until just combined.
- Spread half of the batter into the prepared baking pan.
- Place the Andes Mints on top of the batter, in a single layer, side by side, to completely cover the batter.
- Spread the remaining half of the batter on top of the Andes Mints.
- Bake for 35 minutes.
- Let the brownies cool completely in the pan. Remove from the pan, and cut into 24 squares.