Have you ever had an Andes mint? If you love—like we do—the combination of delicious chocolate and fresh peppermint together, then you will LOVE these amazingly delicious and easy-to-make brownies! These brownies are ultra-chocolatey, but have a fresh minty flair. They are a hit each time we bake them and they stay fresh for several days if they are covered (and if they aren’t eaten before then). ☺
Here is all that you need:
1 box of Ghirardelli Double Chocolate Brownie Mix (we found that the Triple Chocolate Brownie Mix overpowered the Peppermint)
1/4 cup water
1/3 cup vegetable (or olive) oil
1 egg
5 Drops of Young Living Peppermint Essential Oil
Preheat the oven to 325 degrees. Prepare your baking pan by lightly greasing or spraying with non-stick cooking spray.
Place water, oil, and egg in medium bowl and stir until fully mixed.
Add 5 drops of Peppermint essential oil.
(Optional, but highly recommended): 1 cup of your favorite chopped nuts (we prefer pecans).
Add brownie mix and stir until well blended. Spread in prepared pan.
Bake as directed below. Cool completely in pan before cutting. Makes 16, 2-inch brownies.
Pan Size:
8” x 8” (Metal): Bake for 39-43 minutes.
8” x 8” (Glass): Bake for 43-48 minutes
9” x 9” (Metal) Bake for 39-43 minutes
* Do not overbake. Fresh-baked brownies appear underbaked, but as they cool, they end up as perfection.
* For thicker brownies, make batter using 2 T. water, 1/3 cup vegetable or olive oil and 2 eggs. Bake as directed.
* High Altitude: Add ¼ cup all-purpose flour and an additional 2 T. water
Keep the brownies covered when they are not being eaten. And enjoy each bite!
