Minty Brownies

  • 1/2 cup butter
  • 1/2 cup canola oil
  • 2 cups white sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup Andes Crème de Menthe Baking Chips

Preheat oven to 350 degrees F. Grease and flour a 9x13-inch pan.

Melt the butter in the microwave and place in the mixing bowl of a stand mixer. Stir in the canola oil, sugar, eggs, and vanilla on low speed. Beat in the cocoa, flour, salt, and baking powder. Carefully fold in the Andes Crème de Menthe Baking Chips. Spread the batter into the prepared pan.

Bake the brownies in the preheated oven for 45 to 60 minutes, or until a toothpick inserted near the center comes out clean. Do not overbake. Cool completely and cut into bars. Store covered at room temperature.

Variations:

  • Chocolate-Orange: Replace the 1 cup Andes Crème de Menthe Baking Chips with 2 tablespoons orange zest plus 2/3 cup semi-sweet baking chips
  • Mounds Bar: Replace the 1 cup Andes Crème de Menthe Baking Chips with 1/2 cup shredded coconut plus 1/2 cup semi-sweet baking chips
  • CocoNutty: Replace the 1 cup Andes Crème de Menthe Baking Chips with 1/2 cup shredded coconut plus 1/2 cup chopped walnuts or pecans
  • Yields: 20 brownies
  • Preparation Time: About 1 hour
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