Miss Carroll’s Mint Brownies made with Stonewall Kitchen Triple Fudge

Miss Carroll's Kitchen - November 2023

Miss Carroll’s Mint Brownies made with Stonewall Kitchen Triple Fudge Brownie Mix

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Miss Carroll’s Mint Brownies were created for Kevin, one of her sons-in-law. Kevin’s favorite candy is Andes mints. So, these brownies were born! Using mint Oreos and Andes mints, along with the Stonewall Kitchen Fudge Brownie Mix, it is a snap to whip these brownies up for your family and friends. Or, just for you!

Prep Time: 10 minutes
Baking Time: 26 minutes
Total Time: 26 minutes
Servings: Makes 24 brownies

Cooking Tools

Mixing bowl
Measuring Cups and Spoons
Spoon
8-inch square brownie pan (Doughmaker brownie pan is my favorite for baking brownies)

Brownie Ingredients

Stonewall Kitchen Triple Fudge Brownie Mix from Guess and Company
1 stick of butter, melted
2 eggs
18 mint Oreos (or as many as you need to line the bottom of your brownie pan)
1 small package of Andes mints, unwrapped

Brownie Directions

Preheat oven to 350°.
Line an 8-inch brownie pan with parchment paper with edges hanging off of the sides of the pan. You’ll use these edges to lift the brownies out of the pan once it is cooled.
Place brownie mix in a medium bowl, add melted butter and eggs.
Mix with a spoon, gently, until incorporated.
Do not overmix.
Add chocolate chips and gently fold them in the brownie mixture.
Layer the bottom of the brownie pan with the mint Oreos.
Spread the brownie mixture evenly over the mint Oreos.
Bake for 26-30 minutes at 350 degrees F.
The brownies are done once at least 26 minutes have passed and the brownies are pulling away from the edges of the pan. The toothpick test doesn’t work with brownies.
Immediately after taking the brownies out of the oven, layer the Andes mints over the warm brownies.
Allow the Andes mints to melt, then gently spread across the brownies.
Allow to cool completely before lifting out of the pan
Cut into 24 brownies.
Garnish with fresh mint and additional Andes mints.