- 1 box brownie mix
- 2 eggs
- 1/2 cup vegetable oil
- 3 tbsp water
- 1 box Andes Candies roughly chopped
- 1 cup chocolate cookies such as Oreos, roughly chopped
Line a 9x9 pan with parchment paper so that it overlaps the edge on 2 sides. Spray with non-stick spray or grease the paper with vegetable oil. Preheat oven to 350 degrees.
In a large mixing bowl, combine brownie mix, oil, eggs and water. Stir until just combined.
Fold in 3/4 cup of the crushed cookies.
Pour batter into the prepared pan and bake for 20-30 minutes, until a toothpick inserted in the center of the brownies comes out clean.
Remove the pan from the oven and immediately sprinkle the crushed Andes candies over the top. Spread the melting mints evenly across the brownies with the back of a spoon.
Sprinkle the remaining 1/4 cup of crushed cookies on top. Cool completely before cutting.
To crush cookies: place in ziplock bag and pound with a rolling pin or the flat side of a mallet until the cookies are the desired consistancy. You can also cut them with a knife but this is messier and slower.
The cooking time varies with oven type, pan type and altitude.
To cut the brownies more easily, pull them out by the edges of the parchment paper and place on a cutting board.
Store at room temperature in an airtight container for up to 3 days. Or freeze for up to 6 months.
Calories: 423kcal | Carbohydrates: 54g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 37mg | Sodium: 265mg | Potassium: 40mg | Fiber: 1g | Sugar: 32g | Vitamin A: 53IU | Calcium: 9mg | Iron: 2mg