Minty White Chocolate Brownies
  • 1 2/3 cups granulated sugar
  • 1/2 cup butter or margarine
  • 2 tablespoons water
  • 2 bars (4 oz. total)unsweetened chocolate, broken into pieces
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup Andes mint baking chips
  • 1 cup white chocolate chips or chunks
  • Frosting:
  • 1 tub Cool Whip
  • 1 tsp vanilla
  • 1/3 cup white chocolate chips, melted and cooled slightly
  • Additional mint chips to garnish.
  1. Preheat oven to 350° F. Grease 13 x 9-inch baking pan.
  2. Microwave sugar, butter and water in a large microwave-safe bowl on high power for 4 to 5 minutes or until mixture bubbles, stirring once. Remove from heat. Add baking bars; stir until melted.
  3. Stir in eggs one at a time until incorporated. Stir in vanilla extract. Add flour, baking soda and salt; stir well. Stir in Andes mint baking chips and white chocolate chips. Pour into prepared baking pan.
  4. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. Remove to wire rack to cool completely.
  5. Frosting:
  6. While brownies are baking, melt the white chips in the microwave in 20 sec intervals, stirring after each time. Allow to cool for about 10 minutes. This is important because the melted chips will not combine with the cold Cool Whip properly. After the melted chips have cooled, mix in with the Cool Whip and vanilla. Spread over cooled brownies and sprinkle with additional mint chips.
We have been looking to alternatives to the basic brownie and I came up with these. Warning: They are rich! Two of my favorite flavors, mint and white chocolate add to a great fudgy brownie!