I'm sure you all are used to hearing this from me. I love broccoli, jalapenos, buffalo anything, chocolate, spaghetti, etc. Guess what else I love? Andes Mints.
I love those little things. Lo and behold, it was a significant bonding moment when I found out my husband (when I was dating him 6 years ago) also really loved/s Andes Mints. It seemed like not too many people had heard of them or tried them before. I sure wasn't sharing any of my Andes mints for them to try.
This is a recipe I got many many years ago and is part of my first set of recipes in my recipe binders. I recently made it for an FRG meeting. I had quite a few compliments and quite a few people asking for the recipe as well.
I will, for sure, be testing this out with a homemade brownie recipe sometime soon. The topping on these brownies was killer and it went perfectly with the mints!
Recipe from Tootsie Roll Inc.
What you need:
- 1 pkg. fudge brownie mix (plus eggs, oil, and water, as called for on the pkg.)
- 1/2 cup Andes Baking Chips
- 4 squares white baking chocolate (1 oz. each), chopped
- 1 1/4 cups heavy whipping cream, divided
- 1 tsp. vanilla extract
- 2 tbsp. granulated sugar
- 1/2 cup Andes Baking Chips, divided
Make brownie batter according to pkg. directions and add 1/2 cup Andes Baking Chips.
Pour into pan and bake accordingly. Let cool completely.
While brownies are baking, combine white chocolate and 1/4 cup heavy cream in a small saucepan. Stir until chocolate is melted completely and mixture is smooth. Stir in vanilla.
Move to a medium-size bowl and refrigerate for 30 to 40 minutes until chilled.
After brownies are cooled, beat 1 cup heavy cream, gradually adding the sugar, until stiff peaks form.
Fold whipped cream into the chocolate mixture. Then fold 1/4 cup remaining Andes Baking Chips into the mixture.
Spread over brownies and sprinkle remaining Andes Baking Chips on top.
Cover and refrigerate until ready to serve. Cut into little squares.