Triple-Mint Andes™-Oreo™ Brownies

 Chocolate and mint come together in these loaded mint brownies.



Ingredients

  • 1
    box Betty Crocker™ mint chip brownie mix
  • Water, oil and egg called for on brownie mix box
  • 1
    package Andes crème de menthe mints (28 mints), unwrapped and halved
  • 8
    Oreo chocolate crème sandwich cookies, quartered


Steps


1 Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal.

2 Make brownie batter as directed on box, reserving mint chips packet for later. Stir in 36 Andes™ mint halves and 1/2 cup of the Oreo™ cookie pieces; spread in pan. Top batter with remaining 1/2 cup Oreo™ cookie pieces and sprinkle mint chips (from reserved packet) over top.

3 Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool 30 minutes; top with remaining 20 Andes™ mint halves. Cool completely before serving, about 2 hours.

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