Rich, chewy fudge brownies filled with melting Andes mints and plenty of chocolate chips are brownie perfection.
Andes Mint Brownies
I can’t be the only one whose kids get excited when an Andes mint comes with the bill at a restaurant. So you can imagine their excitement when they saw an entire box of mints in the grocery order.
The fact I had to bake and photograph the mint brownies without the kids around I felt like I was on a secret mission. Once they were discovered, the brownies – and few extra Andes mints, they vanished.
Mint and chocolate are such a perfect pairing but I think they have to be combined with somewhat careful intention so the mint doesn’t overpower the chocolate. My husband laughs when I say I like them together but also separately.
The need for mint and chocolate separation is why I love grasshopper brownies and mint oreo brownies. The creamy mint layer between the brownie and chocolate ganache or oreos is so good. But Andes mint brownies get that combination, with fewer dirty dishes.
To achieve together but separate perfection melt the butter and chocolate together with the sugar. Add the eggs, making sure to temper them as you go to avoid scrambled egg brownies.
After adding the flour and remaining ingredients let the chocolate mixture cool on the counter before you add the Andes mints. I suggest roughly chopping the mints and gently stirring them into the brownie batter.
Mint Chocolate Brownies
Ingredients:
- butter
- semi-sweet chocolate chips
- light brown sugar
- vanilla
- eggs
- flour
- kosher salt
- Andes mints
Mint Chocolate Chip Brownies
- Preheat oven to 325°F. Line an 8 or 9-inch square pan with parchment paper.
- Melt the butter in a large saucepan, over medium heat. When the butter has melted, add 1 cup semi-sweet chocolate chips and stir until they have melted. Remove from the heat, add the sugar and stir to combine.
- Add the vanilla extract and the eggs. Whisk or stir until smooth and shiny. Add the flour and salt and stir to combine. Allow the batter to cool before stirring in the mints.
- Set aside 12 mints for topping the brownies, and chop the remaining mints in half. Stir the chopped mints into the batter, along with the reserved chocolate chips. Spread the batter into the bottom of the prepared pan and then place the remaining mints on top of the batter.
- Bake for 28-30 minutes, or until an inserted toothpick shows moist crumbs. Let the brownies cool completely before slicing.
Brownies are no doubt a weakness of mine. I refuse to admit how many I have eaten in one setting before. It is in the single digits. . . but still. If you have this problem just use this small batch brownie recipe.
Oreo Brownies are rich, chewy fudge brownies filled with generous handfuls of chopped Oreo cookies in each bite.
While a good fudgy brownie is hard to beat, these Strawberry Frosted Brownies are a fun twist on the classic dessert.
The sweet fluff of mini marshmallows and the crunch of slivered almonds make these decadent Rocky Road Brownies a killer treat. You’ll find yourself coming back to the pan for just one more, more than once if you’re like me.
Oreo Brownies are rich, chewy fudge brownies filled with generous handfuls of chopped Oreo cookies in each bite.
Last but not least, for something a little different, this gooey chocolate lover’s Brownie Pie is one more decadent brownie option and it’s served with an extra drizzling of hot fudge.
Andes Mint Brownies
Ingredients
- ¼ cup butter
- 1 cup semi-sweet chocolate chips plus ½ cup reserved
- ½ cup light brown sugar
- 2 teaspoons vanilla
- 2 eggs
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
- 1 package Andes mints about 28 mints
Instructions
- Preheat oven to 325°F. Line an 8 or 9-inch square pan with parchment paper.
- Melt the butter in a large saucepan, over medium heat. When the butter has melted, add 1 cup semi-sweet chocolate chips and stir until they have melted. Remove from the heat, add the sugar and stir to combine.
- Add the vanilla extract and the eggs. Whisk or stir until smooth and shiny. Add the flour and salt and stir to combine. Allow the batter to cool before stirring in the mints.
- Set aside 12 mints for topping the brownies, and chop the remaining mints in half. Stir the chopped mints into the batter, along with the reserved chocolate chips. Spread the batter into the bottom of the prepared pan and then place the remaining mints on top of the batter.
- Bake for 28-30 minutes, or until an inserted toothpick shows moist crumbs. Let the brownies cool completely before slicing.
Notes
Nutrition
john says
Nice recipe with useful information. I often make brownies for me and my family. But I prefer using grass-fed clarified butter as a butter replacement. Ghee or clarified butter intensely flavors up the recipe with its nutty aroma. The butter smoke point is not as high as clarified butter. Once you guys try it out, you would love to make it again and again!
Mary says
I’m glad you like the recipe and I’m sure the brownies were terrific with the clarified butter too!
Linda Sturtevant says
Followed direction to a tee. Did not come out good. To me the flour measurement is not correct.
Mary says
Can you describe what went wrong, Linda? I’ve made these a number of times and they turn out as pictured every time. This is a fudgey rich brownie and shouldn’t be cakey at all, which is what would result if more flour was added to this recipe.