These are called Andes Blondies, but when you say it, you should pronounce it like, “Andes Blaanndies.” So it rhymes.
Rhyming is important for a dish like this.
Other things that are very important for this dessert: peppermint, chocolate, butter.
More good news: These blaanndies are super-easy to make. Just a few ingredients and maybe ten minutes and you’re on your way to some delicious dessert bars that will absolutely disappear.
They are rich and chewy and have an awesome chocolate and peppermint flavor.
Yield: 20 blondies
1 cup unsalted butter
2 cups brown sugar
4 large eggs
1 Teaspoon vanilla extract
2 Teaspoons peppermint extract
Pinch of salt
1 1/2 cups flour
1 Cup white chocolate chips
Butter, for dish
28 Andies mints (one package)
1) Melt butter and sugar together in a double boiler until the sugar is dissolved.
2) Whisk together well and let cool to room temperature. Then whisk in eggs, vanilla, and peppermint. Once those are combined well, stir in flour.
3) Stir in white chocolate and pour batter into a lightly buttered 9x13 baking dish.
4) Bake blondies for 30-35 minutes at 350 degrees.
5) Let cool slighly and add half of your chopped Andies mints.
6) Let the blondies cool to room temperature and add the other half of the mints so some are melted and some are not. Gently press on the mints so they stick to the blondies.
7) Slice and serve!
A Blondie Batter
If you’ve never made blondies before, they are very similar to brownies except not brown. Basically, there’s no chocolate mixed into the batter itself, but you can always fold in chocolate chips or something like I did.
I think the texture is great because it’s just a butter, sugar, flour, egg mixture that ends up being really dense.
I recommend using light brown sugar, but you could use dark in a pinch.
Besides those basics, you can go crazy with add-ins. I made some blondies awhile ago that had all kinds of add-ins.
For this version, I kept it pretty simple because the topping has a pretty rich flavor. I had to add these three guys though.
To start the batter, just melt the butter and sugar over a double boiler or in a pan over low heat. You don’t want to burn the butter or sugar so just be careful with it.
Once the sugar is dissolved with the melted butter, take it off the heat and whisk in the extracts (vanilla and peppermint). Continue to whisk the butter/sugar mixture gently until it cools down a bit.
It won’t take long to cool down, but you want to make sure it’s not hot when you add the eggs or you’ll end up with an Andies scrambled egg casserole which is definitely not delicious.
Whisk in the eggs and then stir in the flour and the pinch of salt.
Once your batter is mixed up, you can fold in all those delicious chocolate chips!
Baking and Topping
Pour your batter into a lightly buttered 9×13 baking dish and bake it at 350 degrees for about 30 minutes. I always err on the side of under-baking stuff like this so you might want to start checking yours around 28 minutes.
Ideally, the blondies will be lightly browned around the edges and still slightly soft in the center.
After 3o minutes, mine were perfect.
I’ll be honest. The most annoying part of this recipe is unwrapping 28 Andes mints.
Once you have them unwrapped though, give them a very rough chop.
I decided to add my Andes mints in two batches. I added about half right away and those kind of melted onto the blondies.
Then I let the blondies cool down to roughly room temperature and then I added the last half and just gently pressed them into the blondies so they stick.
This way half of them are whole and half are melted.
I like the look that this gave them, but it’s not really necessary. I think you could add all of them right away or wait. Whatever works for ya.
Use a knife to chop these guys up once they are cool. You should get about 20 bars out of one baking dish (4×5).
These are dense and chewy bars that have a very delicious flavor.
Besides being wonderfully decadent, they also have the added bonus of giving you minty fresh breath!