Andes Mint Brownies

So, I haven't been myself since having Carter when it comes to the kitchen.  Normally I'm baking up a storm for the holidays, but I've made myself take a break and just focus on motherhood.  It's hard for me to not fill up my plate (pun intended!) but I think it's been good for me to just focus on the transition and not overwhelm myself.

However, we got invited to a dinner party, and I hate showing up empty handed, plus it was the host's birthday and you should NOT have to make dessert on your birthday.  I wanted to go with something easy and yummy.  Mostly, because I'm still paranoid that he'll cry right when I'm in the middle of cooking or baking.  I know I need to get back to it, because it's part of who I am, and it's a hobby I really enjoy--but I have these worries that he'll need me right when I've touched raw chicken or the timer goes off.  I know they can just cry for a bit, but I'm a first time mom!  So, we've been having easy things like Hamburger Helper. You know...

Anyways, back to this YUMMY recipe.  I normally love mint brownies that have a green, mint frosting--but I didn't want to take the time to make it.  This worked GREAT instead.  I just made a box brownie mix, but you can make it from scratch following the original recipe.  This recipe makes plain brownies burst with some mint action.  All you have to do is grab a bag of Andes Mints, put around 20 on top of the freshly baked brownies and swirl around with a spatula until they're melted.  Also--if you want even more mint flavor, put chopped up Andes mints and throw that in the batter.  These are minty, chewy and delicious.  Great with ice cream or plain. 

If a new mom can make these--you can too!

Andes Mint Brownies Recipe

taken from Lovin' From the Oven 

Ingredients:

• 1 cup butter
• 2 cups sugar (white)
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup all purpose flour
• ½ cup cocoa
• ½ teaspoon salt
• about 1/4 cup (or however much you please, really) of chopped Andes mints (you can buy them already chopped by the chocolate chips in the baking isle)
• An additional package of whole Andes mints (I used about 20--a little less than a bag)

Directions:

Preheat oven to 350 degrees F. Grease 9 x 13 pan. Melt butter in saucepan over low heat. Once melted remove from heat and add sugar, vanilla, and eggs. Blend together. In separate bowl, mix together flour, cocoa, and salt. Add dry mixture to the wet and mix well. Add chopped Andes mints. Pour into greased pan and bake for 35-40 minutes.

RIGHT when the brownies come out of the oven, layer the top with the whole package of Andes mints (or however many it takes to cover the surface). Let them stand for a minute or two, until they are smooth enough to spread. Using a frosting spatula or a flat knife, spread the melted Andes mints evenly over the brownie to cover. Cool, cut and enjoy.