Andes Mint Brownies

Andes Mint Brownies — Super fudgy brownies loaded with Andes! Chocolate + mint is the best! So quick and easy to make. Meet your new favorite brownies! 

The BEST Mint Chocolate Brownies 

One thing I’ve always loved are Andes Mints. My grandma used to keep a stash and I knew exactly where it was. I raided it frequently and thoroughly.

I’ve made many desserts with a base layer of chocolate, then a mint filling, and a chocolate topping. Love them all, but wanted to change up that pattern.

The brownies have a box of 28 Andes diced and stirred into the batter, and another box of 28 mints that are diced on top. If you like mint, you’re going love these mint chocolate brownies.

The brownie base is adapted from my Turtle Brownies, which I also adapted for Pumpkin Cream Cheese-Filled Brownies, and now with mint.

It’s a fast, one-bowl, no mixer recipe that’s as easy as using a mix. The brownies are ultra fudgy, not at all cakey, ridiculously rich, boldly chocolaty, and perfectly minty.

The Andes baked into the brownies adds the perfect pop of mint flavor and some texture. Biting into the little Andes pieces amidst the dense, smooth brownie is almost as good as the layer of melted chocolate chips and Andes on top of the brownies.

It’s like a brick wall of chocolate and mints. Best brick wall ever and perfect for the holiday season!

What’s in Andes Mint Brownies? 

To make these chocolate mint brownies, you’ll need: 

• Unsalted butter
• Dark chocolate
• Eggs
• Granulated sugar
• Vanilla extract
• Brewed coffee (optional) 
• Instant espresso granules (optional) 
• Salt
• All-purpose flour
• Andes mints
• Semi-sweet chocolate chips 

How to Make Andes Mint Brownies

The brownie batter comes together like your typical brownie base — melt the butter and chocolate, stir in the wet ingredients, then the dry. 

Make sure the batter has cooled somewhat before mixing in the Andes mints. You don’t want to melt them! 

Turn the batter into a foil-line 8×8-inch pan (the foil makes cleanup so much easier!). Bake until done, then top with a thin layer of melted chocolate and the remaining chopped Andes mints. 

Can the Coffee Be Omitted? 

Yes, but neither the brewed coffee nor the instant espresso granules make the mint brownies taste even remotely like coffee. They simply enhance and round out the chocolate flavor and make the brownies taste even richer. 

Can This Recipe Be Doubled? 

Yes! Simply double the ingredients list and bake in a 9×13-inch pan. The bake time may need to be increased, but use your best judgement. 

Tips for the Best Mint Chocolate Brownies 

Make sure when you’re adding the Andes to both the batter and the top that neither the batter or melted chocolate chips are exceedingly warm or the Andes will melt on contact. Not bad and won’t effect taste, but visually not what I wanted.

Seeing the mint-colored green stripe peeking through is the best.

You MUST let the brownies cool for at least 4 hours before slicing them. They need time to set up, as does all that ooey gooey mint chocolate. 

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4.55 from 24 votes

Andes Mint Brownies

By Averie Sunshine

Super fudgy brownies loaded with Andes! Chocolate + mint is the best! So quick and easy to make. Meet your new favorite brownies! 

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Cooling Time: 4 hours hours

Total Time: 4 hours hours 35 minutes minutes

Servings: 12

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Ingredients 

Brownies

• ▢ ½ cup unsalted butter, 1 stick
• ▢ 6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
• ▢ 2 large eggs
• ▢ ¾ cup granulated sugar
• ▢ 1 tablespoon vanilla extract
• ▢ 1 tablespoon brewed coffee, leftover or cold coffee is okay, optional but recommended
• ▢ 1 teaspoon instant espresso granules, optional but recommended
• ▢ pinch salt, optional and to taste
• ▢ ¾ cup all-purpose flour
• ▢ 28 Andes mints, one 4.6-ounce package, unwrapped and each mint diced into thirds

Topping

• ▢ 1 cup semi-sweet chocolate chips
• ▢ 28 Andes mints, one 4.6-ounce package, unwrapped and each mint diced into thirds

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Instructions 

• Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
• Brownies – In a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
• Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), optional salt, and whisk vigorously to combine.
• Add the flour and stir until smooth and combined without overmixing.
• Making sure the batter isn’t excessively warm so the Andes don’t melt (if yours seems on the warm side, wait for a minute or two before adding Andes), add the Andes. Working quickly and with a light hand, fold Andes into the batter using a spatula or spoon, making sure not to overwork the batter or the Andes will melt.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary.
• Bake for about 24 to 25 minutes, or until center has just set and is no longer glossy. The toothpick test is somewhat unreliable because you may hit melted, gooey Andes, but toothpick should come out clean or with a few moist crumbs, but no batter. Allow brownies to cool in pan on top of a wire rack while you make the topping.
• Topping – In a small microwave-safe bowl, add chocolate chips, and heat on high power to melt, about 1 minute. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted can be stirred smooth.
• Evenly pour the chocolate over brownies (they don’t have to be completely cooled), smoothing the top lightly with a spatula or offset knife; set aside on rack while you unwrap and dice the Andes.
• After chocolate has cooled for about 8 to 10 minutes, evenly sprinkle the Andes. The chocolate needs to be warm enough so the Andes will melt into it just enough to adhere, but not too warm or they’ll melt completely (not a bad thing in terms of taste, but not what I was going for visually); use your judgment about when to sprinkle them.
• Place pan on wire rack and allow to cool uncovered for about 4 hours, or until chocolate has set completely, before slicing. Alternatively, cover with a sheet of foil to prevent fridge smells, and place pan in fridge for about 2 hours, or until sufficiently chilled for slicing.
• Lift brownies out using foil overhang, slice, and serve.

Notes

Brownies will keep airtight at room temp for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 6 months. I prefer these brownies slightly chilled and store them in the fridge.

Adapted from The Best Turtle Brownies and The Best Pumpkin Cream Cheese- Filled Brownies

Nutrition

Serving: 1, Calories: 440kcal, Carbohydrates: 45g, Protein: 6g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 9g, Cholesterol: 57mg, Sodium: 47mg, Fiber: 4g, Sugar: 32g

Nutrition information is automatically calculated, so should only be used as an approximation.

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