These Andes mint brownies are ridiculously fudgy and gooey and are packed full of chopped Andes mints! Made in just one bowl and out of the oven in 30 minutes, they are sure to satisfy any chocolate craving.
My readers love chocolate and mint dessert combinations, like mint chocolate ice cream cake and mint chip macarons.
Packing brownies with candy is always a good idea, which is why I’ve made M&M brownies and now these Andes mint brownies. They are super fudgy with the best gooey centers, shiny crinkle tops, and pieces of Andes mints in every single bite!
Table of Contents
Why We Love This Recipe
- Mint brownies: Mint and chocolate combined are the BEST, and these brownies have the perfect combination of both flavors.
- Fudgy: These brownies are so incredibly fudgy and gooey, just like my rocky road brownies!
- Easy recipe: You only need one bowl and simple pantry ingredients to make this recipe. It can even be made without a stand mixer!
Ingredient Notes and Substitutions
Andes mints: This recipe uses one whole box of Andes mints. If you can find Andes mint chocolate chips you could substitute those instead!
Chocolate chips: Dark or semi-sweet chocolate chips or chopped chocolate bars are best for getting a super fudgy texture.
Cocoa powder: I love using dark Dutch cocoa powder for brownies for the richest flavor. You can also use regular cocoa powder as well!
Ground espresso: This ingredient is optional but highly recommended! You can’t taste the espresso flavor, but it rounds out the richness of the chocolate and gives it more flavor.
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
STEP ONE: Whisk the wet ingredients. In a large bowl, whisk together the granulated sugar, dark brown sugar, eggs, egg yolk, and vanilla extract until it is pale and fluffy, about 1-2 minutes.
STEP TWO: Whisk in butter and chocolate. Stream the melted unsalted butter and chocolate chips, while whisking constantly, into the bowl of eggs and sugar until just combined.
STEP THREE: Fold in the dry ingredients. Fold in the all-purpose flour, cocoa powder, salt, and espresso powder until almost combined with some flour streaks remaining. Then fold in the chopped Andes mints until just combined.
STEP FOUR: Bake the brownies. Pour the batter into the prepared baking pan and use a spatula to evenly smooth the top. Bake for 20-25 minutes, or until the top is shiny, the edges are crackled, and a toothpick inserted into the center comes out smeared with chocolate.
STEP FIVE: Drizzle with chocolate. Let the pan cool completely on a wire rack, then remove them from the pan. Drizzle the tops with melted chocolate and more chopped Andes mints. You can alternately sprinkle the mints on the top of the batter before baking!
Expert Baking Tips
Use a kitchen scale. Baking with a scale is much more accurate than cup measurements and is highly recommended.
Don’t overbake. These brownies are super gooey and fudgy if baked correctly. Baking them for too long will result in a dryer brownie.
Substitute boxed brownie mix. In a pinch? You can definitely add the chopped Andes to a box of store-bought brownie mix!
Cool before cutting: I know it’s so hard to wait, but they will fall apart if they are cut warm. Let them cool completely before cutting for the best results!
Storage and Freezing
- Room temperature: Store them in an airtight container at room temperature for 3-4 days. You can also keep them in the baking pan wrapped tightly with plastic wrap.
- Freezer: Store them in an airtight container or freezer bag for up to one month.
FAQs
Definitely! If you double it, I recommend baking it in a 9×13 pan. The baking time may need to be adjusted.
I recommend a metal pan! Glass pans conduct heat differently, and the baking time will need to be adjusted.
Absolutely! Chop the mints and sprinkle them over the batter before baking.
Yes! Use your favorite boxed brownie mix and add the chopped mints to them before baking.
More Fudgy Brownie Recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Andes Mint Brownies
Equipment
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!Ingredients
- 10 tbsp unsalted butter
- 1 cup dark chocolate chips
- 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened dutch cocoa powder
- 1 tbsp ground espresso
- ¼ tsp salt
- 22 andes mints
- dark chocolate bar, melted
- andes mints, chopped
Instructions
- Prepare a square 8×8 baking pan with parchment paper and set it aside. Preheat the oven to 350 F/180 C.
- In a large mixing bowl, whisk together the sugar, brown sugar, eggs, egg yolk, and vanilla until light and fluffy, about 1-2 minutes.1/2 cup (100 g) dark brown sugar, 1/2 cup (100 g) granulated sugar, 2 (110 g) large eggs, 1 (18 g) large egg yolk, 2 tsp vanilla extract
- In a small pot, melt the butter over low heat. Add the chocolate chips and stir until smooth.10 tbsp (140 g) unsalted butter, 1 cup (156 g) dark chocolate chips
- Stream the hot melted butter and chocolate mixture into the egg and sugar bowl, whisking until just combined.
- Fold in the flour, cocoa powder, espresso, and salt until almost combined and some flour streaks remain.3/4 cup (90 g) all-purpose flour, 1/3 cup (25 g) unsweetened dutch cocoa powder, 1 tbsp ground espresso, ¼ tsp salt
- Add in the chopped andes mints and continue folding until just combined.22 andes mints
- Pour the batter into the prepared baking pan.
- Bake for 20-25 minutes or until the top is shiny, the edges are cracked, and a toothpick inserted into the center comes out smeared in chocolate.
- Let the pan cool completely on a wire rack, then remove it from the pan.
- Drizzle the top with chocolate and sprinkle with more chopped andes mints and enjoy!dark chocolate bar, andes mints
Notes
- You can also sprinkle the tops with Andes mints before baking instead of topping them after it bakes!
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements and is highly recommended.
- Don’t overbake. These brownies are gooey and fudgy if baked correctly. Baking them for too long will result in a dryer brownie.
- Substitute boxed brownie mix. In a pinch? You can definitely add the chopped mints to a box of store-bought brownie mix!
- Room temperature: Store the cooled mint brownies in an airtight container at room temperature for 3-4 days.
- Freezer: Store them in an airtight container or freezer bag for up to one month in the freezer.
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
this looks very good. please send me the recipe thank you