I've been making these brownies for years and I get specific requests for them. The original recipe calls for using 12 Ghirardellli Dark Chocolate with Mint Filling Squares on top instead of the Andes Candies, along with a topping of 12 crushed candy canes. With the Andes Candies, they come out looking much like the ones pictured (original recipe - until I make them again this year and get a picture with the Andes Candies!), but the red and white has melted and swirled a little.
4 ounces 100% Cacao Unsweetened Chocolate Baking Bar
16 Tbsp unsalted butter
3 eggs
2 cups sugar
1 tsp vanilla extract
1/2 tsp peppermint extract
1/4 tsp salt
1 cup flour
Half a bag of Andes Candies chunks in red & white
1. Heat oven to 350 degrees. Line a 9 inch square pan with parchment paper.
2. In a double boiler, melt chocolate and butter. Cool to room temperature. In a large bowl with an electric mixer or whisk, beat eggs, sugar, vanilla, peppermint extract and salt until combined. Beat in chocolate mixture; gently stir in flour. Pour batter into prepared pan
3. Bake about 45 minutes or until knife inserted into brownies comes out clean. Arrange Andes Candy chunks all over the top and place brownies in the oven 1 minute.
4. Cool completely, cut into 16 squares
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