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Andes Mint Brownies

Hi, how is everyone doing?  Life has been so crazy lately and I haven't been posting as much.  Not sure if that will change anytime soon, but I'll try to post as much as possible.   

This recipe is back from 2011 and these brownies are still a family favorite. It was long overdue to re-share them with all of you.  

If you like Andes Mints then you will LOVE these brownies.  They are a chewy brownie with a layer of mints in the middle.  I have made them so many times and they come out perfect every time.  I love biting into the soft brownie and getting a snap from the mints.  The flavor is rich and minty and very refreshing.  

You might want to plan on sharing these with friends and neighbors or you will be very tempted to eat the entire pan by yourself.  
Andes Mint Brownies
adapted from: Paula Deen
(Printable Recipe)

1 1/2 c. unsalted butter, melted
1 c. unsweetened cocoa powder
3 c. sugar
4 large eggs
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. vanilla
3 boxes Andes Mints (individually wrapped)

Preheat oven to 350 degrees.  Grease 9x13 pan.  In a medium bowl, combine melted butter and cocoa, stirring well; set aside.  In a large bowl, beat sugar and eggs at medium speed until fluffy, about 5 minutes.  Slowly beat in butter mixture. Add flour, salt and vanilla beating just until combined.  Spread half of the batter in pan.  Unwrap each mint and place, side by side, covering batter completely.  Carefully spread remaining batter over mints, sealing to edges.  Bake for 35 minutes.  Let cool in pan completely.  

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