Sunday, February 27, 2011

Thin Mint Brownies

Recipe adapted from Hershey's Best Brownies
1/2 cup unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/2 sleeve Thin Mints, crushed

Preheat oven to 350°F. Spray a 9-inch square pan cooking spray.

Cream butter, sugar and vanilla in bowl on medium speed.

Add eggs one at a time; beat until fully mixed in.

Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.

Slowly add in milk.

Fold in crushed thin mints.

Spread batter evenly in prepared pan.

Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

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