Andes Mint Brownies

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Rich, chewy fudge brownies filled with melting Andes mints and plenty of chocolate chips are brownie perfection.

brownies stacked on cutting board with Andes mints

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.

stack of brownies with black and white towel

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.

Brownie batter in saucepan

Mint Chocolate Brownies

Ingredients:

  • butter
  • semi-sweet chocolate chips
  • light brown sugar
  • vanilla
  • eggs
  • flour
  • kosher salt
  • Andes mints
Brownie batter in pan with Andes mints on top

Mint Chocolate Chip Brownies

  1. Preheat oven to 325°F. Line an 8 or 9-inch square pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 28-30 minutes, or until an inserted toothpick shows moist crumbs. Let the brownies cool completely before slicing.
Andes Mints on cutting board with brownies

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.

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.

rich fudgy brownies with Andes Mints

Andes Mint Brownies

Rich, chewy fudge brownies filled with melting Andes mints and plenty of chocolate chips are brownie perfection.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: Dessert
Cuisine: American
Servings: 12

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

Allow the batter to cool before stirring in the mints. Wait at least 15 minutes. If you stir them in too early, they will melt into the batter. It will still be delicious, but it won’t be as picture worthy or with distinct mint pieces in every bite.

Nutrition

Calories: 288kcal · Carbohydrates: 31g · Protein: 3g · Fat: 17g · Saturated Fat: 11g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 0.2g · Cholesterol: 39mg · Sodium: 100mg · Potassium: 158mg · Fiber: 2g · Sugar: 23g · Vitamin A: 169IU · Calcium: 29mg · Iron: 2mg
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brownies stacked with Andes Mints

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