The addition of chocolate mint candies in these homemade Andes Mint Brownies makes them extra fudgy, rich, and decadent. This easy recipe makes dark chocolate, gooey brownies, even if you choose to use a boxed brownie mix. These are the best brownies because they are so flavorful, yet simple.
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Mint chocolate brownies are deeply chocolatey, flavorful, and delicious. This recipe for homemade Andes Mint Brownies is easy to make and does not require a lot of time or special ingredients other than Andes candies.
You also have the option to substitute boxed brownie mix to make it even simpler, without sacrificing flavor or decadence.
The unique flavor of these brownies makes them a hit for any special occasion. If you’re looking for more recipes for delicious, dark chocolate desserts to make after trying Andes Mint Brownies, be sure to check out my recipe for Keto Dark Chocolate Almond Mug Cake or Triple Dark Chocolate Chip Cookies!
Why This Recipe Works
We all know mint chocolate is one of the best flavor combinations, which is why this brownie with Andes candies is such a delicious dessert to make. It is a unique crowd pleaser too, if you happen to be hosting a party or serving picky eaters.
This brownie recipe uses basic baking ingredients and comes together quickly and easily for a hassle-free treat. You can simplify the process even further by using boxed brownie mix, and they will still taste deliciously rich.
Andes Mint Brownies are super fudgy and gooey; everything you hope for in a brownie. This special dessert is wonderful to make for holidays such as St. Patrick’s Day, Christmas, and Valentine’s Day.
How To Make Andes Mint Brownies
Ingredients
- Basic brownies ingredients including all purpose flour, cocoa powder, sugar, butter, eggs, baking powder, salt and vanilla extract.
- You can use regular unsweetened cocoa powder or dark chocolate cocoa powder for richer flavor.
- Andes Creme De Menthe Thins can be chopped or added whole. You might also be able to find Andes Creme De Menthe baking chips in the baking aisle or online.
- Chocolate chips and heavy cream (not shown) are used to create a simple ganache icing. This step is optional.
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
Preheat oven to 350°F. Line a 8 or 9-inch square baking pan with aluminum foil.
Create!
Melt the butter and mix in the cocoa powder. Set aside.
Chef’s Tip: you can melt the butter in the microwave for about 30-seconds, or in a small sauce pan over low heat.
Beat the eggs and sugar together on medium speed for about 5 minutes, until thickened.
Stir in the salt and vanilla, then the chocolate mixture until fully blended.
Mix in the baking powder and flour until just combined – do not over mix.
Add half of the brownie batter to the pan. Top with one package of the Andes candy.
Chef’s Tip: alternatively, you can chop the Andes candies and mix them into the batter, or use Andes baking chips and mix those into the batter.
Top the candy evenly with the remaining batter.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Let cool.
Topping the brownies with ganache is optional.
To make chocolate ganache, heat heavy cream in a sauce pan until simmering.
Add chocolate chips to a large bowl and pour the hot cream over them.
Stir until the chocolate is fully melted and well blended.
Pour the ganache over the brownies and top with additional chopped Andes candies.
Allow to set at room temperature or place in the refrigerator to set faster.
Chef’s Tip: for clean, sharp lines when cutting, freeze the brownies before slicing. Allow to fully thaw before serving.
Present!
Cut the brownies into 9 equal size squares and serve.
Tips and Techniques
- Andes Creme De Menthe Thins can be chopped and mixed into the batter or added whole as shown in the post. You can also use Andes Creme De Menthe baking chips.
- Store leftover brownies at room temperature in an airtight container or wrapped tightly in plastic wrap. Cut brownies are best within 2 days, uncut brownies may last up to 5-7 days.
FAQ’s
Can You Freeze Brownies?
Baked brownies can be frozen for up to 2 months.
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Andes Mint Brownies
Ingredients
Andes Mint Brownies
- 1/2 cup unsalted butter (melted)
- 1/4 cup unsweetened cocoa powder
- 2 eggs
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 3/4 cups all purpose flour
- 1 4.67oz pack Andes Creme De Menthe Thins (or Andes baking chips)
Chocolate Ganache (optional)
- 8 ounces semi-sweet chocolate chips
- 1 cup heavy cream
- 1 4.67oz pack Andes Creme De Menthe Thins (or Andes baking chips)
Instructions
Andes Mint Brownies
- Preheat oven to 350°F. Line a 8 or 9-inch square baking pan with aluminum foil.
- Combine the melted butter and cocoa powder until fully blended. Set aside.
- Beat the eggs and sugar together on medium speed for about 5 minutes, until thickened.
- Stir in the salt and vanilla, then the chocolate mixture until blended.
- Mix in the baking. powder and flour until just combined – do not over mix.
- Add half of the brownie batter to the pan. Top with one package of the Andes candy.
- Top the candy evenly with the remaining batter.
Chocolate Ganache (optional)
- Add chocolate chips to a large bowl.
- Heat the heavy cream in a sauce pan over medium until simmering.
- pour the hot cream over the chocolate chips and stir until the chocolate is fully melted and well blended.
- Pour the ganache over the brownies and top with additional chopped Andes candies.
- Allow to set at room temperature or place in the refrigerator to set faster.
- Cut into 9 squares and serve.
Notes
Tips and Techniques
- Andes Creme De Menthe Thins can be chopped and mixed into the batter or added whole as shown in the post. You can also use Andes Creme De Menthe baking chips.
- Store leftover brownies at room temperature in an airtight container or wrapped tightly in plastic wrap. Cut brownies are best within 2 days, uncut brownies may last up to 5-7 days.
