Andes Candies Brownies

Classic brownies that are so rich and fudgy with a minty little spin. They are so chocolatey and delicious and then I sprinkle andes candies over the top of them and they just melt into the warm brownies and harden and it’s just the best. My mom and I used to make these after school and they just melt in your mouth.

Ingredients

• 2 sticks (1 cup) unsalted butter
• 2 cups dark chocolate chips
• 1 1/2 cups granulated sugar
• 1 tbsp. vanilla extract
• 2 tsp. instant coffee granules
• 4 large eggs
• 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp. baking powder
• 1 1/2 cups andes candies mints or baking chips

Directions

Preheat the oven to 350 degrees. Line a 9 x 13 inch baking pan with parchment paper.

In a large microwave safe bowl melt together the butter and chocolate chips in 30 second intervals until completely melted. Then add in the sugar, vanilla and coffee granules. Whisk in the eggs until all combined. Then stir in the flour, cocoa powder, and baking powder. Mix everything until smooth and combined. Pour into the prepared baking pan and bake for about 30 minutes or until set and when a toothpick is inserted it comes out clean. Once baked and they are still a little warm sprinkle the andes candies over the top of them and use a butter knife to spread all over the top until completely covered. Let cool and then cut and serve. Enjoy!!