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Category Archives: Brownies

Fireworks Tart!

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A dense chocolate brownie topped with creamy mint filling and a layer of rich fudge- these are the perfect finish to your July 4th cookout!

I’ve been sharing recipes on this blog for several years now, and there are just some recipes that I want everyone to try. These mint brownies are a recipe from my mom and I keep re-making them into different forms because they are just SO GOOD! I’ve filled them with mint, caramel, cookie dough, coconut, pralinecandy cane, irish cream, and peanut butter. Just last Halloween I made the recipe into a spiderweb striped tart that was SO fun, and I decided it needed to be remade in patriotic colors for July this year!

Fun- right? And honestly- soooo yummy!

Here is how we made it: (printable recipe is here)

INGREDIENTS:

Brownie:

  • 1/3 cup butter
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3 tablespoons of dark cocoa powder (try to use dark- it makes it easier to color the brownie black)
  • Pinch of salt
  • 2/3 cup flour
  • 1/3 cup milk
  • Food coloring gel in black

Mint filling: (this makes a little more than you need- but makes certain you have enough of each color)

  • 5 cups powdered sugar
  • 8 tablespoons butter
  • 2 teaspoons mint extract
  • Food coloring gel in red, white and blue

Chocolate glaze/fireworks:

  • 1 cup of dark chocolate chips (again, use dark so it is easier to color black)
  • 6 tablespoon of butter
  • Food coloring gel in black
  • About 1/8 cup of Wilton’s candy melts in each color: red, white, and blue

DIRECTIONS:

NOTE: Throughout this recipe, be careful when moving the tart pan, as holding it from the bottom will cause the edges to slide off. I usually keep tarts on a cookie sheet when I bake and decorate them- I took this one off (very carefully!) so I could photograph the process for you.

Brownie:

  • Preheat oven to 350F.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Add black food coloring gel until batter is a dark almost-black color.
  • Spread evenly in 9 inch tart pan that has been set on a cookie sheet.
  • Bake at 350 degrees for 14-16 minutes or until a toothpick inserted into the center comes out clean.
  • Cool completely.

Mint filling:

  • Melt butter and add to powdered sugar. 
  • Add extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Divide filling into three bowls and mix in gel food coloring until you get a desired shade of blue and red. I also added a bit of white coloring to brighten up the natural color of the filling- but you wouldn’t have to do this.
  • As soon as color is mixed in, spoon each filling color into a small and sturdy (use freezer, not sandwich) zip-top bag. Push all the air out and seal tightly. As this filling is exposed to air it begins to harden up- so sealing these up right away prevents this. If you are slow, you can always add a little more water to get it back to the right consistency.
  • Set aside until brownie has cooled.
  • Cut a corner off each bag, and squeeze filling out into a circle at the center. Alternating colors, add rings around this until the entire top of the brownie is covered with filling. 
  • Once the top is covered, set a piece of parchment paper or wax paper on top and gently press the filling down so that it goes all the way to the edges. Try to make it nice and flat. The glaze will cover all the ridges, but you want to be sure that the edges are pushed down enough that the glaze has room to get to the edge of the pan without overflowing.

Chocolate glaze:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Add black gel food coloring until glaze is a dark almost-black (I added quite a bit and never got it completely black- but close!)
  • BEFORE pouring glaze onto tart: melt each color of candy melts and place each in individual zip-top bags (so they are ready as soon as glaze is poured)
  • Pour glaze over top of mint filling, using a spoon or knife to push out to all the edges.
  • Before glaze hardens, cut a small corner on each bag of melted Wilton’s candy melts and pipe circles (like a target shape) in alternating colors on top of the melted glaze.
  • Use a toothpick or skewer to draw lines through the glaze, starting at the center and drawing lines outward- like fireworks!

  • Chill until top layer of glaze is hardened. Do not remove outer ring of tart pan until this has completely hardened. Then, push up on the bottom firmly, until the edges slide out of pan. This takes a little patience- I refrigerated my tart overnight and then let it sit out for about 30 minutes before I was able to push the bottom up and remove that outer ring. If you have a hard time, push up in different spots along the edge, loosening all the edges 1st, before pushing the whole thing out.
  • Enjoy!

My thoughts: I love this dessert for so many reasons. It is a little time-consuming, but it’s SO cute!!!  If you want to save time, skip the colors in the mint layer- just make it white- and decorate the top. Or swirl the colors and make these in a sheet cake pan to have a bunch of them (refer to my candy cane brownie recipe here for directions and just add some blue instead of pink!) However you make them, ENJOY!!!  Happy summer to you! ~r

Other patriotic desserts for your 4th of July celebrations: (click on a photo to see the recipe)

 

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Baseball Brownie Cups!

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Dense chocolate brownie cups topped with fudge and a dome of creamy peppermint topping! These baseball brownies are a perfect idea for Father’s Day!

Our day to celebrate dad is almost here! I happen to have a pretty incredible dad. By the time this posts he will be in Canada fishing with my uncles and cousins (does Father’s Day get better than that??) I’ve celebrated all of his various hobbies over the years…fishing, golfing, football (watching), setting off epic firework shows… but I hadn’t made anything baseball. Until now. Let me introduce to you, the YUMMIEST baseballs you will ever meet!

Seriously- they are almost too cute to eat!!

Now, these look difficult to make. Let me assure you that they are not- until you pipe those little laces on top. Then, if you have shaky hands like me, these are AGONY. Just being honest. 🙂 If you have a steady hand (or have a friend to help) you will zip through that piping like nothing though! Promise.

Here is how we made these (printable recipe here):

Ingredients: (makes 24 baseball brownies)

Baseballs: (make these 1st)- you will need a little chocolate bomb mold to make these:

  • 5 cups powdered sugar
  • 8 tablespoons (1/2 cup) melted butter
  • 2 teaspoons peppermint extract
  • Food color in white
  • One bag of Wilton’s Candy melts in white
  • About 1/2 cup of Wilton’s Candy melts in red.

Brownies: 

  • 1cup butter
  • 2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk

Chocolate Glaze:

  • 6oz. semi-sweet chocolate chips
  • 6 tablespoons butter (do not substitute margarine here!)
  • Green jimmies for grass!

DIRECTIONS:

Mint Baseballs:

  • Melt white candy melts in microwave in 30 second increments, stirring between until smooth.
  • Use a pastry brush to brush melts into a chocolate bomb mold and freeze for a couple minutes until hard.
  • Make mint filling  by adding melted butter to sugar and extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Add white food coloring to make it pure white (the butter gives it a slightly yellow color)
  • Place filling into a large zip-top bag and seal tightly.
  • Cut a corner off bag and pipe mint filling into each white shell- filling them about 3/4 full.
  • Use a knife to spread mint filling to edges. It will dip in at the center just a bit- and you want this. If it is full all the way across it doesn’t settle on the curved top of the brownie well (see the gap along the bottom in the below photo).
  • Refreeze these for a few minutes before gently popping them out and setting them on a plate. 
  • Repeat this process until you have 24 mint bombs ready.

  

  

Brownies:

  • Preheat oven to 350F.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spoon evenly into 24 cupcake liners in a cupcake tin.
  • Bake at 350F degrees for 15-18 minutes (don’t over bake- they will start to pull away from the liner)
  • Cool.  
Chocolate Glaze:
  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Set aside until bombs ready to assemble.
  • Assemble the brownies by spooning a little chocolate glaze on top of a brownie and spreading to all edges.
  • Place a “baseball” in the center and sprinkle jimmies around edge.
  • Allow this all to harden up (refrigerate to speed process up).
  • Melt red candy melts in microwave in 30 second increments, stirring between until smooth.
  • Place melted candy melts into a bag or squeeze bottle fitted with a tiny writing tip (I used a Wilton’s 1.5 size).
  • Carefully pipe laces on top of baseballs (use photo as a guide) and allow these to harden.
  • Store in a lightly sealed container for 3-4 days.
  • Enjoy!

See how the center of each baseball needs to accommodate the dome-shaped top of the brownie? Here is what happens if you fill them too flat:

See along the edge how it doesn’t connect well? Yeah. Don’t do that. 🙂

My thoughts: Yes, these take some work. But they are SO CUTE!! I’ve spent way more effort on recipes that didn’t score this high in the fun/cute category. If you are going to waste time making something- waste it making these! Plus they are the BEST brownies… I promise. Delicious. 🙂 

My dad doesn’t play much baseball anymore- but he used to, and I have fond memories of playing hours of catch in the backyard with him. Just for fun, here’s a throwback to his baseball days:

That’s me in the 70’s bib 🙂 And here we are now:

Happy Father’s Day dad! Love you!!!!!!

I know you will probably stop right here on this idea, but just in case you are making TWO desserts for dad, here’s a few other ideas. Click on a photo to see the recipe:

 

 

 

Bailey’s Irish Cream Brownies

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baileys-brownies1These dense chocolate brownies are topped with a creamy Bailey’s filling and a layer of soft chocolate. Yum.

It’s St. Patrick’s Day! Time to break out the Bailey’s Irish Cream (or non-alcoholic equivalent!) and add it to everything chocolate for a special break-the-monotony-of-March treat!

Doesn’t St. Patrick’s Day come at a good time? Just when you are weary of all the grey winter weather along comes a holiday that adds some GREEN to your life! These are delicious little brownies with just a touch of Irish Cream. I don’t often add alcohol to recipes, but Irish cream really adds such a fun sweet flavor here. If you want to avoid the alcohol, use the non-alcoholic coffee creamer! I actually made half of my filling with it (to compare) and I honestly couldn’t tell the difference.

baileys-brownies5

Here is how we made these delicious little treats: (printable recipe here)

INGREDIENTS:

Brownie:

  • 1cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk

Irish Cream Filling:

  • 5 cups powdered sugar
  • 8 tablespoons melted butter
  • 1/4 cup Bailey’s Irish Cream, or 1/3 cup non-alcoholic Bailey’s coffee creamer

Fudge Topping:

  • 12oz. semi-sweet chocolate chips
  • 12 tablespoons butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

  • Preheat oven to 350F.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spread evenly in greased jelly roll pan (12 1/2 x 17 1/2 x 1″).
  • Bake at 350F degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool.  

Irish Cream Filling: 

  • Add melted butter and Bailey’s to powdered sugar.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Spread across top of cooled brownies, covering them completely.

Fudge Topping:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over the top of filling and spread to edges.
  • Sprinkle with jimmies before chocolate hardens (if desired)
  • Cool completely and cut into squares. 
  • Store in air-tight container with parchment or wax paper between layers. Also may be frozen if tightly sealed for up to a month. 
  • Enjoy!!!

irish cream brownies

My thoughts: These are my go-to-brownie recipe, so they always work beautifully, and this time was no exception. All I ever do is mix up the flavors in the filling, and this was a good one! I also love this recipe because it freezes so well. Nothing better than having a dessert already in the freezer ahead of time! (plus they are fabulous cold!!!) I hope you get a chance to try them- Happy St. Patrick’s Day to you! ~r

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Other fun Irish treats for your holiday! (click on a photo to see the recipe)

Grasshopper Mint CupcakesRainbow Oreo Pops!!!!Lime Soda Cupcakes!!!!Lucky Charm Truffles

 

A New Year’s Collection of Top Recipes on Easybaked!!

new-years-collection

Happy New Year, friends! One of my favorite parts of marking the end of one year and the beginning of the next is looking back at all the things that made the previous year wonderful! One of the really fun things to look at is my statistics for this blog. A LOT of you visited us here this year!  Thank you!!!  I am always fascinated by which recipes really took off and became HUGE hits- and I’m always a tiny bit disappointed by the ones that I thought were AMAZING, that didn’t really catch anyone’s attention.

I have lots of fun recipes lined up to share with you in January, but this week- as we welcome 2017- here are the top picks from 2016.

Just click on a photo to see the recipe- and enjoy!!! ~r

new-years-collection2

Strawberry Lemonade layer cake

Viewed 203,655 times in one month alone! The cupcake version of these is really popular too.

Classic Cheesecake with Sour Cream topping

Seriously, that cheesecake is maybe the best recipe on this blog. You have GOT to try it!!!! 🙂

Oreo pops

When this was 1st posted, there were NO other Oreo Pops on the internet- so I like to think that the Oreo Pop craze started here! We certainly have had fun creating all sorts of them for every holiday!

Bailey's Cupcakes

This recipe was from a failed audition for The Great American Baking Show, and a new friend!

Turtle Bundt

This is the most recent big hit on Easybaked- and it is really easy to make!

So, those were the top 5 in all-time views this year… but what were my favorites from 2016? These three!

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new-years-collection9

This is the star of 2016. It is SO yummy and got rave reviews every time I made it. A massive layer of cookie dough in the middle of a cake? Does it get any better than that???

Marshmallow Stuffed Oreos

2016 was also my year to turn those healthy little Oreo Thins into amazing stuffed Oreos! These marshmallow ones… oh my! We also stuffed Oreos with Key Lime Pie, Pumpkin Pie and Cookie Butter!

Cookie Monster Oreos!

These win my personal “cutest” recipe award for 2016! I loved making them and making cute little stickers to seal the bags I gifted them in too! So fun!

I’ve been asked many times what my all-time favorite recipe on Easybaked is. I’ve got SO many favorites- but if I had to pick one, it would be my Caramel Fudge Brownies. I love them because they are my mom’s famous mint brownies with my favorite caramel added in place of the mint- and they are just the BEST chocolate fix ever.

Caramel Fudge Brownies!!

I hope you have enjoyed this round-up of recipes!

HAPPY NEW YEAR!!!!!!

 

Spiderweb Brownie Tart

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spiderweb-tart11

Fun stripes of color make this tart a beautiful addition to your fall table. Rich dark chocolate and creamy mint filling make it a delicious one!

Isn’t this fun? I love the October colors and the mint filling, but this could be made with any flavoring and in any combination of colors. Plus….it is EASY- I promise! The only special equipment you need is a 9 inch tart pan with a removable bottom- and if you don’t have that, you can make these in a regular 9×9 brownie pan. They aren’t quite as pretty- but still very fun!

spiderweb-tart5This is my mom’s famous brownie recipe. If you’ve been following us on Easybaked for very long, you know that I use this recipe ALL THE TIME. I just rearrange it into different ideas. You also know that we lost my mom almost two years ago very suddenly to cancer. Every time I re-make her recipe into something new, it makes me smile. She would have loved this idea, and I wish she were here to try it!

The original recipe for these is here. The brownie is baked in a large jellyroll pan (like a Texas sheet cake) and then covered in mint and chocolate glaze. That recipe was WAY too large to use in a tart pan, so I reduced it to 1/3 of it’s size for this idea. I had to google crazy things like “what is 1/3 of 2 cups”- only to realize that 1/3 of one cup times 2 is…..(wait for it)….. 2/3 of a cup. Sigh. Math is not my strong suit. 🙂

spiderweb-tart

I really hope you enjoy making, serving and (of course!) eating this fun little tart, dear friends!

Here is how we made it: (printable recipe is here)

INGREDIENTS:

Brownie:

  • 1/3 cup butter
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3 tablespoons of dark cocoa powder (try to use dark- it makes it easier to color the brownie black)
  • Pinch of salt
  • 2/3 cup flour
  • 1/3 cup milk
  • Food coloring gel in black

Mint filling: (this makes a little more than you need- but makes certain you have enough of each color)

  • 5 cups powdered sugar
  • 8 tablespoons butter
  • 2 teaspoons mint extract
  • Food coloring gel in orange, green and purple

Chocolate glaze/spiderweb:

  • 1 cup of dark chocolate chips (again, use dark so it is easier to color black)
  • 6 tablespoon of butter
  • Food coloring gel in black
  • About 1/4 cup of Wilton’s candy melts in each color: orange, green and purple

DIRECTIONS:

NOTE: Throughout this recipe, be careful when moving the tart pan, as holding it from the bottom will cause the edges to slide off. I usually keep tarts on a cookie sheet when I bake and decorate them- I took this one off (very carefully!) so I could photograph the process for you.

Brownie:

  • Preheat oven to 350F.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Add black food coloring gel until batter is a dark almost-black color.
  • Spread evenly in 9 in tart pan that has been set on a cookie sheet.
  • Bake at 350 degrees for 14-16 minutes or until a toothpick inserted into the center comes out clean.
  • Cool completely.

Mint filling:

  • Melt butter and add to powdered sugar. 
  • Add extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Divide filling into three bowls and mix in gel food coloring until you get a desired shade of green, orange and purple.
  • As soon as color is mixed in, spoon each filling color into a small and sturdy (use freezer, not sandwich) zip-top bag. Push all the air out and seal tightly. As this filling is exposed to air it begins to harden up- so sealing these up right away prevents this. If you are slow, you can always add a little more water to get it back to the right consistency.
  • Set aside until brownie has cooled.
  • Cut a corner off each bag, and squeeze filling out into a circle at the center. Alternating colors, add rings around this until the entire top of the brownie is covered with filling.

spiderweb-tartspiderweb-tart

  • Once the top is covered, set a piece of parchment paper or wax paper on top and gently press the filling down so that it goes all the way to the edges. You might need to push it into some of the fluted edge. Try to make it nice and flat. The glaze will cover all the ridges, but you want to be sure that the edges are pushed down enough that the glaze has room to get to the edge of the pan without overflowing.

spiderweb-tartspiderweb-tart

Chocolate glaze:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Add black gel food coloring until glaze is a dark almost-black (I added quite a bit and never got it completely black- but close!)
  • BEFORE pouring glaze onto tart: melt each color of candy melts and place each in individual zip-top bags (so they are ready as soon as glaze is poured)
  • Pour glaze over top of mint filling, using a spoon or knife to push out to all the edges.
  • Before glaze hardens, cut a small corner on each bag of melted Wilton’s candy melts and pipe circles (like a target shape) in alternating colors on top of the melted glaze.
  • Use a toothpick or skewer to draw lines through the glaze, starting at the center and drawing lines out to the edge.
  • Add (if desired) black Sixlets at each point around the edge.
  • Chill until top layer of glaze is hardened. Do not remove outer ring of tart pan until this has completely hardened. Then, push up on the bottom firmly, until the edges slide out of pan. This takes a little patience- I refrigerated my tart overnight and then let it sit out for about 30 minutes before I was able to push the bottom up and remove that outer ring. If you have a hard time, push up in different spots along the edge, loosening all the edges 1st, before pushing the whole thing out.
  • Enjoy!

spiderweb-tartspiderweb-tart

spiderweb-tart9

My thoughts: I wish you could have seen my face when I cut into this and pulled out that first piece. So many recipe ideas work great in my head but are a flop in the kitchen. This one was not a flop! It worked perfectly- and I love that striped layer SO much! I really hope you give this one a try, and enjoy it as much as I did! As always, when I post this brownie recipe… this one’s for you mom! *heart*

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spiderweb-tart6

We have LOADS of fun October dessert ideas here on Easybaked! Here are a few of them: (click on photo to see recipe)

Spider Cupcakes!Ginger Maple CookiesHalloween Bundt CakeCandy Corn Peanut Bars!!

Peppermint “Smoke Bomb” Brownies!

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Smoke Bomb5Celebrate July 4th with these fun peppermint brownie cups! Fun to make and sooooo yummy to eat!

I got a little chocolate bomb mold a few months ago and I love it. I have used it for so many creative things! This time, I am using it to make actual bombs- edible smoke bombs that is! The inside of this red candy shell is packed with sweet mint filling that mixes with the dark chocolate of these brownies perfectly!

Smoke Bomb1

Yes, these are a little fussy. It seems like anything super fun in the food realm takes some effort. If you want to make these SUPER easy, they are simply an adaptation from my Candy Cane Brownies from last Christmas. You could certainly add a little blue to the mint filling and just sprinkle stars on top for a fun (and equally delicious) patriotic alternative. OR you could be an over-achiever and make mint smoke bombs. Your choice! 🙂

Smoke Bomb2

Here is how we put these fun treats together: (printable recipe here)

INGREDIENTS:

Brownie:

  • 1cup butter
  • 2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk

Chocolate Glaze:

  • 6oz. semi-sweet chocolate chips
  • 6 tablespoons butter (do not substitute margarine here!)

Mint “Smoke Bombs”:

  • 5 cups powdered sugar
  • 8 tablespoons (1/2 cup) melted butter
  • 2 teaspoons peppermint extract
  • Food color in red and blue
  • One bag of Wilton’s Candy melts in red
  • One bag of Twizzler’s Red, White and Blue licorice (I found them at Target)
  • Large Star Sprinkles
  • Mini Star Sprinkles

DIRECTIONS:

Brownie:

  • Preheat oven to 350F.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spoon evenly into 24 cupcake liners in a cupcake tin.
  • Bake at 350 degrees for 15-18 minutes (don’t over bake- they will start to pull away from the liner)
  • Cool.  
Chocolate Glaze:
  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Set aside until bombs are made

Mint Smoke Bombs:

  • Melt red candy melts in microwave in 30 second increments, stirring between until smooth.
  • Use a pastry brush to brush melts into a chocolate bomb mold and freeze for a couple minutes until hard. Do two coats- freezing in between.
  • Make mint filling  by adding melted butter to sugar and extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Divide into 3 parts and color 2 of them red and blue using food coloring.
  • Place all three colors into a large zip-top bag and swirl together with a knife before sealing bag.
  • Cut a corner off bag and pipe mint filling into each red bomb shell- filling them about 3/4 full.
  • Refreeze these for a few minutes before gently popping them out and setting them on a plate. (I took pictures of this process in an earlier recipe here– but I didn’t fill these shells all the way full like I did there).
  • Repeat this process until you have 24 mint bombs ready.
  • Assemble brownies by spooning a little glaze on top of a brownie cup and then setting a bomb on top. Sprinkle edges with small star decorations and freeze to harden the glaze.
  • Once all your brownies are in the freezer, make the wicks by pulling apart the licorice and cutting into 1 to 2 inch pieces of blue. 
  • Dip one end into the leftover red candy melts (you might need to remelt these) and set it on top of a large red star sprinkle to harden. 

Smoke Bomb7Smoke Bomb9

  • Once these have hardened, and your brownies are nice and cold, take a few brownies out of the freezer, dip the end of a “wick” in red candy melts and hold it to the top of a cold peppermint bomb. It should immediately set and hold the wick in place.
  • Then- simply enjoy the smiles as people bite into your yummy (and very patriotic!) peppermint brownies!!!

Smoke Bomb6

My thoughts: Ah…I loved making these. I always wonder if the idea in my mind will come across the way I pictured it, and these did—-makes me smile! I loved sharing these with friends and family too. Makes me wish I had a 4th of July party to go to this year!!! 🙂 I hope you get a chance to try these and that you love them as much as I do!  ~r

Smoke Bomb3

Other fun desserts to make for the Fourth of July!!! (click on a photo to see the recipe):

Bomb Pop Cupcakes!!!American Flag Oreo Pops!!!!Patriotic Tie-Dye Cake!!!!Fire Cracker Cookies!

 

Andes Mint Cookies

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Andes Mint Cookies!

Creamy mint filling sandwiched between delicious dark chocolate cookies. Add a dip of chocolate on one end and you have the most delicious minty treat ever!!

Sometimes I just crave mint and chocolate. Mint and dark, not-too-sweet, chocolate. I have a favorite chocolate cut-out cookie and for this recipe I changed it around a bit to make it dark and less sweet. I love (love!!) how these turned out. My mom made wonderful mint brownies, and I grabbed the mint filling from those to add as a filling to these.

Andes Mint Cookies!

I think you will love these!!!  Here is how I made them (printable recipe):

INGREDIENTS: (makes about 24 cookies, depending on the size of your cookie cutter)

  • 2 sticks of butter, softened
  • 1 stick of butter, melted
  • 1 cup of granulated sugar
  • 1/2 cup dark brown sugar
  • 1 egg
  • 2 teaspoons of vanilla
  • 2 1/2 cups all-purpose flour
  • 1/2 cup of dark cocoa powder
  • 1/4 teaspoon salt
  • 5 cups powdered sugar
  • 2 teaspoons mint extract
  • green food coloring
  • 1/2 bag of Wiltons candy melts in dark chocolate
  • 1/4 bag of Wiltons candy melts in green

DIRECTIONS:

  • Preheat oven to 325 degrees.
  • Combine 2 sticks of softened butter, and both sugars in a large mixing bowl, and beat on low until creamed together.
  • Add egg and vanilla; beat until smooth and creamy.
  • Add cocoa powder and beat until combined.
  • Gradually add flour until able to remove beaters and knead by hand. Add flour until a smooth ball of dough is formed.
  • Roll out to 1/4 inch thickness and use a cookie cutter to cut into whatever shape you want. I used a rectangle.
  • Place cookies on parchment paper covered cookie sheets, and bake for 12-16 minutes until firm.
  • Cool completely.
  • While cooling, mix 1 stick of melted butter with powdered sugar and mint extract. Add water until mixture is a thick but smooth icing.
  • Add green food coloring to desired shade.
  • Spread mint icing between two cooled cookies.
  • Melt chocolate and green candy melts in two separate bowls in the microwave in 30 second increments, stirring between until smooth.
  • Place green melts in a small zip top bag, zip it tightly shut and clip a small corner off.
  • Spoon chocolate over 1/2 of a cookie, tap on side of bowl to remove excess chocolate and set on parchment paper.
  • Make lines of green on the melted chocolate and use a toothpick to pull through the green chocolate one way and then back the other to make design.

Andes Mint Cookies1Andes Mint Cookies

  • Allow cookie to harden
  • Enjoy!!

Andes Mint Cookies!

My thoughts: These are delicious. I love the dark chocolate cookies so much. They are almost like a not-too-sweet brownie. The mint adds so much and while I really like the look of the dipped end, you could totally skip it and serve the cookies plain. They are a touch less sweet when not half-dipped in chocolate. I hope you get a chance to try these!!  Enjoy!!! ~r

Andes Mint Cookies!

Andes Mint Cookies4

Other not-too-sweet desserts here on Easybaked: (click on photo to see recipe)

Granola CupsCarrot Cookie with Orange FrostingChocolate Chip Oatmeal CookiesStrawberry layer cake

 

 

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