Andes Chocolate Mint Brownies

If you’re a fan of the rich combination of chocolate and mint, these Andes Chocolate Mint Brownies are going to be your new favorite dessert! Fudgy, decadent, and packed with the cool sweetness of Andes mints, these brownies are perfect for any occasion, from holiday parties to a cozy night at home with the family.

Brownies reach a whole new level of deliciousness when paired with your favorite candy, which is why these Andes Chocolate Mint Brownies are so special. They’re rich, chocolatey, and packed with creamy mint flavor, with soft, fudgy centers and perfect crackly tops. Every bite is loaded with chopped Andes mints, making them a treat you won’t forget!

If you’re as obsessed with brownies as I am, be sure to check out my Rich and Fudgy Peanut Butter Cup Brownies and Black Forest Brownies.

Why You’ll Love These Mint Chocolate Brownies

• Fudgy texture- These brownies are the definition of fudgy perfection. With moist, gooey centers and perfect shiny, crinkly-tops, they’re everything a brownie should be.
• Flavor combination- Mint and chocolate are a match made in dessert heaven. The cool, refreshing mint balances out the rich, decadent chocolate perfectly.
• Easy to make- Making these brownies is a breeze, no complicated steps, just simple ingredients and easy instructions that come together quickly.
• Perfect for any occasion- Whether you’re hosting a party, need a treat for a special occasion, or just craving something sweet, these brownies are always a hit.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Andes mints- I use about 1 1/2 boxes of Andes mints in this recipe, one part is mixed into the brownie batter, and the remaining chopped pieces are sprinkled on top. You can substitute with any mint candy, such as York Peppermint Patties or Peppermint Bark.
• Chocolate- Semi-sweet or dark chocolate give these brownies their fudgy texture. You can use chocolate chips or chop up your favorite chocolate bar.
• Butter- Melted butter adds flavor and moisture to these brownies. I suggest using unsalted butter to control the salt content.
• Sugar- I use both white granulated sugar and light brown sugar.
• Espresso powder- Just a small amount intensifies the chocolate flavor without adding a noticeable coffee taste. This is optional but recommended.
• Vanilla- Use pure vanilla extract for the best flavor.
• Eggs- I use two large eggs, plus one egg yolk. Pull the eggs from the refrigerator 2 hours before baking to allow them to come to room temperature.
• Cocoa powder- I use dutch-process cocoa which gives the brownies a deep, rich flavor. Whatever brand you use, make sure it’s unsweetened and never sub hot cocoa mix. A few of my favorites are Cacao Barry Extra Brute Cocoa, Ghirardelli, and Guittard Rouge.

Step By Step Instructions

STEP 1: Preheat the oven. Preheat your oven to 350℉. Grease an 8×8-inch baking pan and line with parchment paper to prevent sticking.

STEP 2: Melt the butter and chocolate. In a heatproof bowl, combine butter and chopped chocolate. Place the bowl over a pot of simmering water (a water bath), stirring occasionally until both the butter and chocolate are fully melted and smooth. Once melted, remove the bowl from the heat and let it cool slightly.

STEP 3: Mix the dry ingredients. In a separate bowl, sift together the flour, salt, cocoa powder, and espresso powder. Set aside.

STEP 4: Mix the wet ingredients. In a large bowl, whisk together eggs, sugar, brown sugar, and vanilla extract until pale yellow and fluffy, about 1-2 minutes. Then, slowly pour the cooled chocolate mixture into the beaten eggs, whisking constantly until combined.

STEP 5: Combine wet and dry ingredients. Now, add in the dry ingredients, mixing until just combined. Then, gently fold in 1 cup of chopped Andes mints.

STEP 6. Bake the brownies. Pour the batter into the prepared baking pan and spread evenly with a spatula. Top with remaining 1/2 cup chopped Andes mints. Bake for 27-30 minutes, or until the edges are firm and the top is shiny and slightly cracked.  The brownies are done when a toothpick inserted into the center comes out with smeared chocolate but not wet batter.

STEP 7: Drizzle with chocolate (optional). For an extra touch, drizzle melted chocolate over the cooled brownies before serving and sprinkle with additional chopped Andes mint (if desired). Enjoy!

Expert Baking Tips

• Measure flour properly. Too much flour can make brownies dry. To avoid too much flour, always spoon the flour into your measuring cup instead of scooping it directly from the container. This method prevents compacting the flour, which can lead to inaccurate measurements and affect the texture of your brownies.
• Don’t overmix. Mix the wet and dry ingredients just until combined to avoid cakey brownies.
• Avoid overbaking. Start checking for doneness a few minutes before the suggested baking time. Brownies are done when a toothpick inserted in the center comes out with a few moist crumbs or smeared chocolate, not wet batter. They will continue to cook as they cool down.
• Customize. If you’re not a fan of Andes mints, this brownie recipe is the perfect base for incorporating your favorite candy, such as M&M’s, Reese’s Peanut Butter Cups, Peppermint Bark, or Heath Bar.

Frequently Asked Questions

Storing and Freezing

Store these Andes Chocolate Mint Brownies in an airtight container at room temperature for 3-4 days. This helps keep them fresh and moist. If you prefer, you can store the brownies in the fridge for up to a week. However, this will make them more firm. To soften them, let them come to room temperature before serving.

Freezing

Once the brownies are cool, wrap them tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag. They will stay fresh in the freezer for up to 3 months.