These Andes mint brownies are ridiculously fudgy, 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.
These Andes mint brownies are the absolute best chocolate and mint dessert combo!
They are super fudgy with the best gooey centers, shiny crinkle tops, and pieces of andes mints in every single bite!
This brownie recipe comes together easily in 30 minutes with just one bowl so they are a perfect last-minute dessert idea for any occasion.
I know you are going to love these easy mint brownies as much as I do!!
For more brownie flavors, try Espresso Brownies, Miso Brownies, Oreo Brownies, and Cheesecake Marble Brownies.
Jump to:
why these andes mint brownies are the best
- 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!
- 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
Find the full ingredient measurements and instructions in the recipe card below!
- 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 bar is 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.
recipe instructions
Here is how to make these homemade mint brownies! You don't need any special equipment to make this recipe. Before you start, line a square 8x8 baking pan with parchment paper and preheat your oven to 350 F/180 C.
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.
Use a sharp hot knife to cut them into 16 bars. 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 & 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.
faq's
Definitely! If you double it, I recommend baking it in a 9x13 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.
I have not tested this recipe with gluten-free flour but would love to hear how they turn out if you try them!
more brownie recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, 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!
Recipe 📖
Andes Mint Brownies
Equipment
Ingredients
- 10 tablespoon unsalted butter
- 1 cup dark chocolate chips
- ½ cup dark brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ⅓ cup unsweetened dutch cocoa powder
- 1 tablespoon ground espresso
- ¼ teaspoon salt
- 22 andes mints
- dark chocolate bar melted
- andes mints chopped
Instructions
- Prepare a square 8x8 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.½ cup dark brown sugar, ½ cup granulated sugar, 2 large eggs, 1 large egg yolk, 2 teaspoon vanilla extract
- In a small pot, melt the butter over low heat. Add the chocolate chips and stir until smooth.10 tablespoon unsalted butter, 1 cup 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.¾ cup all-purpose flour, ⅓ cup unsweetened dutch cocoa powder, 1 tablespoon ground espresso, ¼ teaspoon 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.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Christine says
this looks very good. please send me the recipe thank you
Luci Petlack says
Ooh. I just love Andes mints and need to bake something this weekend for friends. Making it then!
Jacqueline says
Those look heavenly. I am seriously drooling here. Yum!
Dana says
These taste like CHRISTMAS. I LOVE them! Can't wait to make them over the holidays. Something about chocolate minty goodness... perfection.
Mirlene says
Love Andes mint and I can't wait to make this. Brownies are my weakness and to have Andes mint in them sounds so delicious!
Audrey says
These were hands down the fudgiest, gooiest brownies i've EVER made! I didn't think it was possible to make brownies that were this good.