I don’t understand why I am hesitant to eat mint-flavored candy. I mean, I do like the taste of it. Hand me a bowl of mint chocolate chip ice cream and watch me make it disappear in seconds. But probably because of my dislike for gum, I avoid most mint products. It isn’t that there isn’t a non-gum mint candy out there, but not enough of them, and not enough of them done well.

As I strolled down the candy aisle at my local Dollar Tree Store, a pretty red box caught my attention. “Andes Cherry Jubilee Thins” the box proclaimed. Hmm I thought. I never much cared for regular Andes Thins: Crème de Menthe, but we all know that I am a sucker for fruit in chocolate.

Maybe because it was the cherry, maybe it was because I wanted to branch out from my mint horizons, or maybe I will just buy candy because I love it, but whatever the reason, I picked up a box and headed to the register with a dollar clenched in my fist.

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Ok, this isn’t a real recipe since it doesn’t tell you how to make the brownies, just how to add Andes Mints to them. This is more like a semi-homemade recipe. I can’t take credit for this recipe though. I found it accidentally while Googling something candy-related. It was posted by someone who goes by “ermlabrat” in this forum post. Here it is:

Bake a pan of brownies – a square pan seems to make the brownie to mint ratio just right – then when you take them out of the oven, cover them with Andies mints. They will melt into a wonderful layer of mint icing. (Quickly putting them in the fridge makes the Andies layer nice and hard. The cold garage works, too.) Note: one small box of mints is not quite enough to cover the whole pan. I am not a *huge* mint fan, but I love these because this way only the icing has the mint flavor, not the whole brownie.

Good lord, those sound good (and expensive…and fattening)!

Link to original forum posting of recipe
Andes webpage

candy, brownies, chocolate, mint, mints, recipe, recipes, andes, semihomemade