Andes Mint Brownie Crisps

With extra dose of chocolate and mint, these new Andes brownie crisps will sure win your heart with one bite. Dunked in the coffee, of course.

Remember these?? Yeah, the addicting, crispy thin chocolate crisps.

I have a new variation of them here for you today. With extra dose of chocolate and mint, these new brownie crisps will sure win your heart with one bite. Dunked in the coffee, of course.

When I was telling you how obsessed I was with those brownie crisps, I wasn’t kidding at all. After numerous trials and errors to nail the basic recipe, I went straight ahead with different flavors. One of my favorites is this Andes brownie crisps, subtly infused with mint extract and loaded with Andes mint chips. I mean how can you go wrong with chocolate and mint??

In this post, I explained the role of pretty much each ingredient, so I won’t bore you with the same details. (If you haven’t seen that recipe, click here.) Anyway, besides the obvious minty additions, I increased the sugar amount slightly in this version. I liked the sweeter crisps with Andes chips.

Quick tip: Don’t mix in the chips before spreading the batter. You won’t be able to spread the batter as thin as possible. Instead simply sprinkle as many chips as you want after the batter is thinly spread out.

Isn’t that easy? I’m sure you’ll love this minty version of brownie crisps. It has Andes chocolate after all, and who doesn’t love Andes??

Print Recipe I Made It!

Andes Brownie Crisps

With extra dose of chocolate and mint, these new Andes brownie crisps will sure win your heart with one bite. Dunked in the coffee, of course.

Yield: About 6 servings

Prep Time:10 min

Cook Time:25 min

Total Time:35 min

Ingredients:

• ½ cup (60gr) all-purpose flour
• ¼ cup (25gr) unsweetened cocoa powder
• 1 tablespoon cornstarch
• ½-1 teaspoon instant espresso powder*
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 2 egg whites
• ¾ cup (150gr) sugar
• ½ teaspoon pure vanilla extract
• ¼ teaspoon mint extract
• 2 tablespoons vegetable oil
• ¼ cup (40gr) Andes mint chips

Directions:

1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, cornstarch, espresso powder, salt and baking soda. Set aside.
3. In another medium bowl, beat egg whites with sugar, vanilla extract and mint extract until foamy. Add the dry ingredients and mix until smooth. Stir in the vegetable oil. Pour the batter on the prepared baking sheet. Using an offset spatula spread the batter evenly into a thin layer (about ¼ inch thin). Sprinkle the mint chips all over the batter. Bake for 25 minutes. The brownie will be on the soft side, but it’ll harden as it cools.
4. Transfer the baking sheet onto a wire rack to cool completely. Break the brownie crisp into small pieces and enjoy! Store in airtight container at room temperature for up to 5 days.

For step-by-step photos and additional notes, read the post above.

*Instant espresso powder isn’t necessary, but it enhances the chocolate flavor and adds a nice flavor. I didn’t have any coffee flavor when I added ½ teaspoon. However, I liked 1 teaspoon of espresso powder a bit more for an additional flavor note.

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!