Ingredients
1 c. Butter
1 c. Cocoa
2 c. Sugar
4 x Large eggs
1 1/2 tsp Vanilla
1 1/3 c. Flour
1 tsp Baking pwdr
1/2 tsp Salt
3/4 c. Andes mints, minced
3/4 c. Chocolate chips
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Natural cocoa for American-style baking — brownies, chocolate cake
Filipino chewy brown rice cake — topped with grated coconut
Professional copper saucepan — ultimate thermal control for sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Natural cocoa for American-style baking — brownies, chocolate cake
Filipino chewy brown rice cake — topped with grated coconut
Professional copper saucepan — ultimate thermal control for sauces
You're reading one of recipes available free. Full library with Gastronome.
Heat butter. Stir in cocoa and sugar while warm, stir till sugar is slightly dissolved and the stuff looks smooth. Off the heat, stir in Large eggs and vanilla. Blend in flour, baking pwdr, and salt. Mix thoroughly till smooth. Now for the fun part. Add in between 1/2 and 1c each of minced Andes mints and chocolate chips. Attempt to mix thoroughly in...Then spread batter in a greased and cocoa dusted 13x9x2 pan. Firmly grasp the bottle of your favourite liqueur, placing one thumb lightly over the bottle opening. (I suggest Amaretto, but any chocolate, almond or possibly coffee liqueur will do) Splash this thoroughly over the batter till it looks like a field which's just been rained on; puddly in places, dry in others. (I do not know how much I use; go with what you think is sufficient.) Bake at 350 f for 30-35 min, don't expect them to look done. These are best given a little time to cold so the chocolate can set again. For even more decadence, sprinkle the just done brownies with chocolate chips and sliced almonds or possibly whatever nuts you like and put back into the oven just long sufficient to hot them onto the surface.