Mint Brownies

I can't remember the last time I made brownies from a box. Ever since I got my hands on my mother-in-law's secret brownie recipe I have never gone back. They are the perfect consistency. Not too cakey and not too gooey. The original recipe called for homemade mint and chocolate icing to go on top which I happily made every time. I really can't imagine eating a brownie without a mint topping. Then several years ago I discovered that sprinkling on Andes mint chips on the top after baking was ten times easier and just as delicious, if not better. So I am hooked! I really could eat an entire pan myself.

1 c. shortening
2 c. sugar
4 eggs
2 t. vanilla
1 1/2 c. flour
1 t. salt
1/2 c. plus 2 T. cocoa

Cream shortening and sugar. Add vanilla and eggs. (I beat the eggs first and then slowly add them into the mixture.) Add remaining ingredients and mix well. Pour into greased 9X13 pan. Bake for 30-35 minutes at 325. Stick a knife in the middle to see if it is done.

Cool 10 minutes. Don't skip the cooling part. For some reason if you sprinkle the mint chips on right after the brownies come out of the oven, the mint flavor seems to cook off. Why? I have no idea.

Sprinkle mint chips on top after slightly cooled. Let them melt and then smooth them out. Let cool completely for a hardened chocolate mint crust. It usually takes about 2 hours for the topping to completely harden. That's it!

I have not been able to find the Andes mint chips at every grocery store. The only place that always has them is Walmart. Which is surprising because every time I ever go into that store the shelves are half empty. Smith's does not carry them and I don't know if Albertsons does. They are next to the chocolate chips.

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