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

1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1 cup semi-sweet chocolate chips (optional for extra richness)
1 package (4.67 oz / about 28 pieces) Andes Creme de Menthe Thins, unwrapped

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Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
Melt butter: In a large saucepan or microwave-safe bowl, melt the butter. Let it cool slightly.
Mix wet ingredients: Stir in sugar, eggs, and vanilla until smooth and glossy.
Add dry ingredients: Sift in the flour, cocoa powder, salt, and baking powder. Stir until just combined. Fold in chocolate chips if using.
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.
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.

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.