Brownies with marshmallow creme and topped with Andes Mints - you'll be eating your Hot Chocolate!
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Ingredients
1cupplus 2 Tbs flour
⅓cupplus 2 Tbs cocoa powder
½tspbaking powder
½tspsalt
1cupoil
1 ¾cupssugar
2tspvanilla
4eggs
1jar marshmallow creme7 oz
1cupcrushed Andes Mints
Instructions
Preheat oven to 350. Line a 9x13 pan with parchment paper (it won't stay down in the pan until the brownie batter holds it down), and grease the paper.
Mix the flour, cocoa powder, baking powder, and salt in a large mixing bowl.
Add the oil, sugar, vanilla, and eggs to the mixing bowl. Stir those together until combined.
Pour half the batter into the pan. Spreading to the edges.
Open the marshmallow creme and warm it in the microwave for about 30-45 seconds, just to make it easier to pour and spread. Pour the creme over the brownie batter and spread to the edges.
Top that with the remaining brownie batter.
Bake at 350 for 45-50 minutes, until a toothpick inserted near the center comes out relatively clean. Let the brownies cool for 5-10 minutes, then sprinkle the Andes Mints over the top.
Let cool completely, or even chill, before cutting. Store leftovers in an air tight container.
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