Mint Julep Brownies
- 1 (21.5 oz.) pkg. fudge brownie mix
- 1/4 c. water
- 1/2 c. oil
- 1/2 cup bourbon
- 1 egg
- 1/2 c. Andes Mints (half a package or 14 individually wrapped candies)
- 1/2 c. chopped pecans (optional)
- 2 c. powdered sugar sifted
- 1/4 c. butter, softened
- 2 tbsp. mint jelly
- 1-3 tsp. milk
- 1 c. Andes Mints (one package or 28 individually wrapped candies)
- 1/4 c. butter
- 1 tsp. vanilla
Preheat oven to 350 degrees. Grease the bottom of a 9 x 13 inch pan.
In large bowl, combine brownie mix, water, oil, bourbon and egg. Beat 50 strokes by hand. Stir in Andes mints and pecans (if desired). Spread batter in greased pan. Bake at 350 degrees for 30-35 minutes or until center is set. Remove from oven and let cool to room temperature.
Meanwhile, in a small bowl, beat powdered sugar, butter, mint jelly and enough milk to bring mixture to spreading consistency. Spread over cooled brownies.
Prepare Glaze: In a small saucepan, melt Andes mints with butter over low heat. Stir constantly until smooth. Remove from heat and stir in vanilla. Allow to cool slightly. While still very warm, spoon the glaze over the top, spreading to cover. Garnish with pecans and mint leaves. Store in refrigerator until ready to serve. Enjoy!