My dear friend Melissa shared this recipe with me, and of course I had to try it. She also gave me permission to put it on my blog. THANK YOU VERY MUCH MELISSA!
Any of you who know me well, know that my favorite ice cream is cookie mint. So, of course, I instantly took a liking to this recipe. It was really easy to make, and very delicious in the end.
Grasshopper Brownies
Ingredients
2 boxes of any regular brownie mix (I used 1 family size mix)
6 Tbsp. Flour
About 10 Tbsp. Butter (plus more for pan)
About ½ cup milk
4 eggs
1 package chocolate sandwich cookies
2 bags Andes thin mints
Preheat oven to 350 degrees. Butter a 9” X 13” pan. Cover bottom of pan with parchment paper. Allow a few inches of paper to rise above the long sides of the pan. These will serve as handles to remove the brownies later. Butter the parchment paper.
Make brownies according to package directions with the following exceptions:
- Add 6 Tbsp. Flour to the mix
- Replace oil with melted butter
- Replace water with milk
Chop 1 ½ bags thin mints into coarse chunks. Place sandwich cookies in a large plastic bag and break into pieces with hands and a rolling pin. Stir mints and cookies into brownies by hand- batter will be very thick.
5 comments:
Those look sooooooo good! Thank Melissa for me too. I made your chocolate chip cookie brownies for book club last week, and they were a huge hit.
Mmmmmm... I am definitely going to make those!
I suddenly need a chocolate fix! These brownies look delish!
the name alone is enough to make me want to whip these up immediately!
Normally I am not a chocoate fan, but you sold it with the ice cream on top! I gotta have some! Thanks to you and melissa for sharing.
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