In the last two posts I shared my Mango-Peach-Jalapeno jam. Today, I'm indulging in my favorite food--chocolate.
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| Andes Mint Chips & Hershey's Mint Truffle Kisses |
I'm not so great at making brownies from scratch so I use the box mixes, but I like to add to stuff. This time I had some Andes mint chips and some left over Hershey's Mint Truffle Kisses.
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| Ingredients (note the cool science experiment in the measuring cup--water is heavier than oil) |
Here's the recipe:
1 package brownie mix
1 egg
1/4 c oil
1/4 c water
12 oz. Andes mint chips
8-10 Hershey's Mint Truffle Kisses
Following the ingredients and instructions on the mix these were the steps:
Preheat oven to 350 degrees. Grease the bottom of the pan (I used an 6 x 9 one).
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| before |
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| after |
In a bowl, stir together brownie mix, egg, water, and oil.
Pour 1/2 the batter into the bottom of the pan, sprinkle the mint chips over the batter then top with the remainder of the batter.
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| mint chips over the batter |
Slice the mint truffle kisses and lay them on the top of the second layer of batter.
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| Mint Truffle Kisses (YUM!) |
Bake for the time given on the mix box. (I baked it for 35 minutes) Let it cool then cut and enjoy!!
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| I like a fudgier type of brownie |
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| Delicious! |
I think though, that I'll be buying one of those brownie pans that have the insert so all the brownies have the edges...I love the edges.
Enjoy!
