Why You’ll Love This Recipe
Andes Mint Brownies are rich, fudgy, and topped with a cool, creamy layer of mint chocolate that melts into every bite. With the perfect balance of chocolate and refreshing mint, these brownies are a crowd-pleasing treat that’s ideal for holidays, parties, or anytime you want a bakery-style dessert with a refreshing twist.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted butter (melted)
granulated sugar
brown sugar
eggs
vanilla extract
all-purpose flour
unsweetened cocoa powder
salt
Andes mints (chopped or whole)
optional: chocolate chips or extra mints for topping
directions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
Add eggs and vanilla extract. Beat until thick and glossy.
Sift in flour, cocoa powder, and salt. Stir just until combined.
Fold in chopped Andes mints.
Pour batter into prepared pan and spread evenly.
Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
While brownies are still hot, gently press whole Andes mints across the top.
Let sit for a few minutes until melted, then spread into a smooth minty layer.
Cool completely before slicing into squares.
Servings and timing
This recipe yields 12–16 brownies.
Preparation time: 15 minutes
Baking time: 30–35 minutes
Cooling time: 1 hour
Total time: 1 hour 45 minutes
Variations
Use mint chocolate chips instead of Andes mints.
Add a layer of mint buttercream between the brownie and chocolate topping.
Top with crushed peppermint candies for a holiday twist.
Swirl in cream cheese for mint cheesecake brownies.
Bake in mini muffin tins for brownie bites.
storage/reheating
Store in an airtight container at room temperature for up to 4 days.
Refrigerate for a firmer texture or freeze for up to 2 months.
Best served at room temperature or slightly chilled.
FAQs
Can I use a boxed brownie mix?
Yes! Just prepare according to package and add chopped Andes mints and topping.
Do the Andes mints melt smoothly on top?
Yes—let them sit on the hot brownies for a few minutes, then gently spread.
Can I make these ahead of time?
Absolutely—make a day in advance for even better flavor and cleaner cuts.
Can I use dark chocolate Andes mints?
Yes, they add a deeper chocolate flavor with the same refreshing mint finish.
Are these brownies very minty?
They have a subtle, cool mint layer that complements—not overwhelms—the chocolate.
Conclusion
Andes Mint Brownies are a dreamy combination of fudgy chocolate and cool, creamy mint. Whether you’re making them for a special occasion or to treat yourself, they’re an easy way to elevate your brownie game with a refreshing twist that’s always a hit.
Print
Andes Mint Brownies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 brownies
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Andes Mint Brownies are ultra-fudgy with a gooey chocolate base and a cool minty finish. Topped with a layer of melted Andes Creme de Menthe candies, they’re the perfect treat for mint-chocolate lovers. Great for holidays, parties, or anytime you’re craving a bakery-style brownie with a minty twist.
Ingredients
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1 cup (2 sticks) unsalted butter
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2 cups granulated sugar
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4 large eggs
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1 tsp vanilla extract
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1 cup all-purpose flour
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1 cup unsweetened cocoa powder
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1/2 tsp salt
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1/2 tsp baking powder
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1 cup semi-sweet chocolate chips (optional for extra richness)
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1 package (4.67 oz / about 28 pieces) Andes Creme de Menthe Thins, unwrapped
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
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Melt butter: In a large saucepan or microwave-safe bowl, melt the butter. Let it cool slightly.
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Mix wet ingredients: Stir in sugar, eggs, and vanilla until smooth and glossy.
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Add dry ingredients: Sift in the flour, cocoa powder, salt, and baking powder. Stir until just combined. Fold in chocolate chips if using.
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Bake: Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
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Add Andes mints: Immediately after removing from the oven, place the Andes mints evenly over the top. Let them sit for 5 minutes to melt, then use a spatula to gently spread the melted mints into a thin layer.
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Cool completely: Let the brownies cool fully before cutting into squares. Chill slightly for cleaner cuts if needed.
Notes
Want thicker brownies? Use a 9×9 pan and add 5–10 minutes to the bake time.
You can chop the Andes mints and mix them into the batter for even more minty flavor.
Store in an airtight container at room temp for up to 4 days, or refrigerate for a firmer texture.
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