Andes Mint Chocolate Brownies
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Andes Mint Chocolate Brownies are decadent, fudgy treats infused with Andes mint’s rich, cool flavor, creating a perfect blend of dark chocolate and refreshing mint. These mint brownies can be made in under an hour and will be a hit with your whole family!
Mint Brownies
The holidays would not be the same without the nostalgic flavors and smells of our youth, right? I’m a believer that there is no place like home during this special time of year, and I can still smell the peppermint, gingerbread, and cinnamon aromas from my childhood.
So while my mother never made brownies with Andes mints, she did make delicious mint bars. These are easier and still delicious. If you love Andes mints, you’ll love these fudgy brownies too!
We also love our Andes Mint Cookies, especially dipped in milk. Yum!
Why This Recipe Works:
- SIMPLE TO MAKE – These mint brownies can be made in one bowl in under an hour. They use simple pantry staple ingredients and are a perfect one to make with the kiddos.
- RICH AND INDULGENT – We love the decadence of brownies, especially with a minty spin. You can slice these smaller if you’re someone who only wants a couple of bites of indulgence after dinner!
- SOFT AND CHEWY – These mint brownies are soft, chewy, and fudgy. Just like we love them! One bite and you’ll be hooked.
- PERFECT FOR HOLIDAYS – The mint flavor is perfect for holidays, our favorite time of the year!
What You’ll Need:
- Butter – Use melted unsalted butter for this recipe.
- Sugar – You’ll need a combo of granulated sugar and brown sugar.
- Vanilla – I love the Watkin’s Vanilla brand.
- Eggs – Three eggs!
- Salt – I love using kosher salt in all of my recipes.
- Flour – A small amount of flour helps create a fudgy consistency.
- Chocolate – Three different types of chocolate, including bittersweet chocolate chips, unsweetened cocoa powder, and Andes Mints.
How to make Andes Mint Chocolate Brownies:
Step 1
Prep. Preheat oven to 350 degrees. Prepare an 8×8 pan by placing parchment paper in the pan so that it hangs over the edges by a few inches.
Step 2
Melt butter and chocolate. In a saucepan over low heat, melt the butter and chocolate together until creamy. Let cool slightly.
NOTE: You can also melt the butter and chocolate in a glass mixing bowl or measuring cup right in your microwave. I occasionally use a pan to make sure I’m melting the chocolate super low (to avoid burning). Either method will work as long as you cook the butter and chocolate on low heat.
Step 3
Add remaining wet ingredients. Transfer the chocolate mixture to a mixing bowl, and add the sugars. Mix well. Then add the beaten eggs and vanilla and mix again.
Step 4
Add dry ingredients. To the mixing bowl, add the flour, cocoa powder, and salt. Mix again.
Step 5
Prepare mints. Slice the Andes mints in half and set aside.
Step 6
Assemble brownies. Use a spoon to add 1/2 of the brownie batter into the prepared pan, smoothing gently to all sides of the pan. Add about half of the Andes mints to the top of the brownie batter and spoon the rest of the batter overtop. Then add the remaining mints to the top of the remaining batter.
Step 7
Bake. Bake the brownies for approximately 28 – 32 minutes at 350 degrees, or until done to your liking.
Step 8
Cool slightly. Remove the brownies from the oven and let sit in the pan for about 20-30 minutes. Transfer the brownies to a cooling rack, using the parchment paper to carefully lift them out of the pan.
Storing and Freezing:
- Store mint brownies in an airtight container for 3-4 days.
- To freeze brownies, wrap them tightly in cling wrap and then place in a freezer bag. These freeze well for 3-4 months.
Recipe FAQs:
Add about 1/2 of the chopped Andes mints on top of half of the brownie batter. Then add the remaining mints on top of the rest of the batter.
Bake the brownies in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Once the brownies have cooled, cut them into squares and serve. They can be enjoyed on their own or with a scoop of vanilla ice cream for an extra treat.
Other Mint Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Andes Mint Chocolate Brownies
Ingredients
- 3/4 cup unsalted butter – melted
- 4 oz. bittersweet chocolate chips
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened baking cocoa
- 1/2 teaspoon kosher salt
- 4 oz. Andes mints
Instructions
- Prep. Preheat oven to 350 degrees. Prepare an 8×8 pan by placing parchment paper in pan so that it hangs over the edges by a few inches.
- Melt butter and chocolate. In a saucepan over low heat, melt the butter and chocolate together until creamy. Let cool slightly.
- Add remaining wet ingredients. Transfer the chocolate mixture to a mixing bowl, and add the sugars. Mix well. Then add the beaten eggs and vanilla and mix again.
- Add dry ingredients. To the mixing bowl, add the flour, cocoa powder, salt, and 3/4 of the Andes mints. Mix again.
- Prepare mints. Slice the Andes mints in half and set aside.
- Assemble brownies. Use a spoon to add 1/2 of the brownie batter into the prepared pan, smoothing gently to all sides of the pan. Add about half of the Andes mints to the top of the brownie batter and spoon the rest of the batter overtop. Then add the remaining mints to the top of the remaining batter.
- Bake. Bake the brownies for approximately 28 – 32 minutes at 350 degrees, or until done to your liking.
- Cool slightly. Remove the brownies from the oven and let sit in the pan for about 20-30 minutes. Transfer the brownies to a cooling rack, using the parchment paper to carefully lift them out of the pan.
Notes
-
- Store mint brownies in an airtight container for 3-4 days.
- To freeze brownies, wrap them tightly in cling wrap and then place in a freezer bag. These freeze well for 3-4 months.
