Ingredients
Mint Cookie Brownies
1 cup (2 sticks) butter, melted
2 cups granulated sugar
4 large eggs
6 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup crushed Keebler Grasshopper Cookies (or Thin Mints)
Andes Mint Frosting
2 packages (4.67 oz each) Andes Mint Chocolates
Instructions
Heat oven to 350°. Prepare a 9×13 baking dish by spraying with cooking spray, lining with parchment paper, or tin foil (spray the tin foil lightly if using).
In a large mixing bowl, mix together the melted butter and sugar with a wire whisk until combined. Add eggs, one at a time, mixing the egg into the batter with a whisk before adding the next egg.
Add vanilla extract and cocoa powder. Stir to combine. Add the flour and stir together until no flour streaks remain.
Add the chopped cookies into the brownie batter and stir to combine.
Evenly spread out the brownie batter in the pan. The batter is thick so it will take a few minutes to spread out. It helps if you dollop spoonfuls of it all over the pan and then spread it out. If you spray the back of a spoon with cooking spray you can use that to help spread it out too.
Bake for 25-35 minutes. The brownies will look slightly puffy and pulled away from the edges of the pan. A toothpick inserted in the middle should come out clean with no wet batter.
While the brownies are baking unwrap all the Andes Mints.
Right when the brownies come out of the oven, put the unwrapped Andes Mints in rows on top of the hot brownies. Let sit for about 5-10 minutes and then take a spoon and spread out the melted mint chocolate over top the brownies. Let cool completely. As the brownies and chocolate cools, the mint frosting will firm up and harden. It takes a couple hours.
