Chocolate Mint Brownies

Brownie mix is something I pretty much always have in my pantry. Whenever I see them on sale I pick up a box or two. They're good for when I'm on the list for snacks, or friends are coming over or just because someone at our house needs a little chocolate.
These brownies are made with a simple basic brownie mix and elevates the ordinary brownie into something special.

Chocolate Mint Brownies

Vegetable oil spray, for misting pan (I use parchment paper)
1 package (about 20 ounces) brownie mix (most mixes are no longer 20 ounces)
1 stick butter melted
2 large eggs
1/2 teaspoons pure peppermint extract
1 cup chopped Andes chocolate mint candies or 1 cup chopped Hershey's mint chocolate Kisses

1. Place a rack in the center of the oven and preheat to 325*, lightly mist an 8x8 pan (I used glass)
2. Place brownie mix, melted butter, eggs, and peppermint extract in a large mixing bowl and stir with a wooden spoon until moistened, about 40 strokes. Transfer the batter to the prepared pan . Scatter the chopped mint chocolate candy on top of batter and place pan in oven.
3. Bake the brownies until edges have set and center is still a little soft (press lightly with finger), 38-42 minutes
4. Transfer to a cooling rack, let cool 20 minutes before cutting

You can double the recipe and cook in a 13x9 inch pan and increase baking time to 45-50 minutes

These brownies are so easy you can whip them up in no time and they taste delicious. (I know they're not egg or dairy free but they smelled so good I had to have a little bite, super yummy!)

Recipe from "The Cake Doctor Returns"

Linking up with Roxy from Living from Glory to Glory