Mint & chocolate is a flavor combo that I feel like you really like or really don’t. Luckily for you, I am fully on board. Completely. Totally. So today’s recipe is one of those that I made, sampled and had to promptly get it out of my house forevermore. Otherwise I would be staring at an empty 9×13 pan with a massive stomachache and a week’s worth of regret. These brownies are perfect for Christmas and St. Patrick’s Day, but really who needs an excuse to make peppermint/chocolate brownies? I bought some Andes Mints, you know the ones they give you when you pay at Olive Garden? And I chopped up those little guys. I know they sell them already chopped, so if you find those, fantastic. The brownies batter on this is super easy too and the fudge filling is white chocolate, sweetened condensed milk and peppermint extract. YES PLEASE. You just pour half the batter in the pan, top it with the fudge layer and then CAREFULLY spread the remaining brownie batter on top. Then cover that whole sitch with your mints… They bake up so pretty…look at all those melty mints. I’m telling ya… You need to wait until these cool completely before you cut into them. Actually they slice easiest if they are chilled, so keep that in mind! I can’t wait to make more recipes from Brownies, Blondies & Bars! I think you guys will really love the book too.. I mean the cover alone is reason enough to buy it 🙂
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