Tis the season for all things peppermint.
One bite of these guys and it feel like Christmas.
As I told you all in a previous post... I'm not huge on Andes Mints... except in my cookies.
BUT these white chocolate peppermint Andes are to die for.
I had my fare share..............
If you can find them in the stores they are a seasonal treat so stock up!
You'll want to make these brownies to add to your cookie/brownie tins, or cookie exchanges this holiday season. Or send them into your work place. They'll love you!
4 oz unsweetened chocolate ( I use Bakers... each square is 1 oz)
3/4 cup of butter
1 1/2 cups white sugar
1/2 cup dark brown sugar
1 cup of flour
1 tsp vanilla
1 bag of Andes Peppermints
In a small sauce pan melt butter and chocolate together. Remove from heat, mix in sugars. In a small bowl whisk your eggs lightly. Beat into your chocolate mixture. Add Vanilla.
Fold in flour.
In a greased 8x8 pan or parchment paper lined. Spread half of your brownie batter.
Lay Peppermints in one even layer across the whole dish. I used about 20 mints.
Top with the rest of the brownie batter.
Bake at 350 for about 35 minutes. when the center is set it is done. If you over cook them the edges will be really chewy and sometimes hard.
This recipe was linked at...