Happy Saturday! Who is ready for another weekend of baking? I know that Saint Patrick’s Day is just around the corner so I thought why not making something super easy that you can make in less than an hour but looks super pretty and tastes amazing?

These brownies are fudgy and have the right amount of mint, dark cocoa powder and vanilla extract. They are packed with chopped chocolate mint cookies and chopped Andes chocolate.

Let’s start with the recipe and if you would like to see how I made these, visit me on Instagram @pastry_tales

Yield one  8×8 inch square pan

Ingredients

1/2 cup unsalted butter, cut into pieces

1 cup white granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1/4 teaspoon mint extract (not peppermint)

1/3 cup unsweetened cocoa powder

1/2 cup all purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1  cup  Andes thin mints, chopped

1 and 1/2 cups mint chocolate cookies

2 tablespoons of green sprinkles

Directions

1.- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan. I always line my pan with parchment paper but this time I didn’t (forgot about it!) BUT after being cooled off the whole brownie came out fine with no problem.

2.-In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, vanilla and mint extract. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Add chopped cookies and chocolate. Pour batter into prepared pan. Add some extra chocolate, cookies and sprinkles on top.

3.-Bake in oven for about 25-30 minutes. Do not overcook. You will know that your brownies are done when the top gets shiny and starts to crack.

Enjoy!!