Mint Chocolate Brownies, Nana Style

Make a batch of your favorite brownies. I make enough for a 9 x 13 pan, although you can certainly make a smaller batch. I like to make them with pecans or walnuts for this recipe, to make it extra special.

While the brownies are baking, have a child help you unwrap a box of Andes Mints. These are small, flat, chocolate mints, usually found in the candy section of any American grocery store. Not sure if there is another mint chocolate that could subsitute.

When the brownies get out of the oven, give them about 5 minutes to cool down a little, and then place the mints on top. After about another 5 to 10 minutes, take a knife or offset spatula, and spread the now very melty mint chocolate all over the surface of the brownies. You don’t want to fuss too much about it, because then you cover up the green and brown swirliness of the mints that will make the brownies look pretty when they are completely cool.

Now let the brownies cool completely. The chocolate will harden again, into a lovely mint frosting, and everyone will rave about your talent.

I cut these with a warm knife. The candy will crack a bit. Sometimes I can store them in a flat layer in the freezer, where they keep well. Most of the time, we just inhale them quickly.