You are here: Home » Recipes » Fudgy Mint Brownies Fudgy Mint Brownies Yield 24 servings Prep Cook 22 minutes Andes mints, those after-dinner favorites, form a chocolatey glaze on top of these fudgy brownies. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Chocolate mints scattered over the brownies when they come out of the oven make an incredibly easy, chocolate glaze for these bars. Ingredients 1/2 cup butter2 ounces unsweetened chocolate1 ounce semisweet chocolate2 eggs1 cup sugar1 1/2 tablespoons unsweetened cocoa1 teaspoon vanilla extract1/2 cup all-purpose flour14 Andes mints Instructions Preheat oven to 350F. Coat an 8-inch square baking pan with cooking spray. Line bottom and two sides with foil, letting edges extend over sides. Coat foil with spray. Place butter and unsweetened and semisweet chocolates in the top of a double boiler; cook over simmering water until melted. Cool slightly. Beat eggs, sugar, cocoa, vanilla and butter mixture with a mixer until blended. Turn to low speed, add flour and beat just until blended. Pour into prepared pan. Bake 22 minutes or until a tester comes out barely clean. Immediately place mints over top and let stand 1 minute or until mints melt; lightly swirl to spread mints. Cool, remove from pan with foil and cut into squares. Makes 16 brownies. Recipe by Jean Kressy.