Andes Mint Brownies

adapted from: Paula Deen


1 1/2 c. unsalted butter, melted

1 c. unsweetened cocoa powder

3 c. sugar

4 large eggs

2 c. all-purpose flour

1/2 tsp. salt

1 tsp. vanilla

3 boxes Andes Mints (individually wrapped)


Preheat oven to 350 degrees.  Grease 9x13 pan.  In a medium bowl, combine melted butter and cocoa, stirring well; set aside.  In a large bowl, beat sugar and eggs at medium speed until fluffy, about 5 minutes.  Slowly beat in butter mixture. Add flour, salt and vanilla beating just until combined.  Spread half of the batter in pan.  Unwrap each mint and place, side by side, covering batter completely.  Carefully spread remaining batter over mints, sealing to edges.  Bake for 35 minutes.  Let cool in pan completely.