Ingredients

The following ingredients have 4 Servings
  • 3/4 cup + 2 Tablespoons baking cocoa
  • 1/2 teaspoon baking soda
  • 2/3 cup butter (melted, divided)
  • 1/2 cup boiling water
  • 2 cups granulated sugar
  • 2 eggs
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 20-30 Andes Mint Candies (chopped & divided into two groups)
  • 1 sleeve of Girl Scout Thin Mints (chopped into chunks, divided into two groups)
  • 1/3 cup mini semi-sweet chocolate chips

Instruction

  • Preheat oven to 350°.
  • In a large bowl, add cocoa and baking soda, blend, then add 1/3 cup of the melted butter and mix well.
  • Add boiling water and stir until well blended.
  • Stir in sugar, eggs and remaining 1/3 cup melted butter.
  • Add flour, vanilla and salt and mix until combined.
  • Pour 1/2 of the batter into a greased 13x9 baking pan and add 1/2 of the Andes Mints and Thin Mints and press down lightly into brownie mixture.
  • Add the remaining brownie mix and spread out until the bottom layer of brownies are covered.
  • Add the remaining Andes Mints and Thin Mints, then add the mini chocolate chips on top.
  • Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Don't overbake!
  • Cool, cut and serve!