Andes Mint Brownies
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Calling all mint chocolate lovers! These Andes mint brownies are chock full of Andes mint candies! These are the best brownies – super fudgy and easy to mix up. Way better than boxed brownie mix! Make these for St. Patrick’s Day or the holidays when you need a fun green, minty treat!
I’ve said it before and I’ll say it again – I used to hate mint! Ok maybe all kids did? But then at some point your taste bunds mature and you see the light. The minty green light. And if you’re like a mint chocolate brownies are one of your favorites when it comes to combining mint and chocolate. And after making my Andes mint cookies I just knew I had to stir some into a brownie batter. And that’s when this Andes mint brownies recipe was born.
I used my favorite brownie recipe for this Andes candies brownie recipe. I created so many fun variations on this homemade brownies recipe -and none of the have disappointed. Like these Buckeye brownies, these M&M brownies, or this small batch brownies version, and my super rich Milky Way brownies topped with chocolate buttercream frosting.
And since St. Patrick’s Day was around the corner I figured why not a mint chocolate version! I stirred basically a whole package of Andes mints into the brownie batter so there’s Andes candies in every bite.
See Also:
- These chocolate S’mores cupcakes have a graham cracker bottom, easy chocolate cupcake recipe, topped with a toasted marshmallow frosting!
- If you’re looking for an easy chocolate dessert to serve, then try making homemade chocolate covered Oreos!
- Calling all coconut lovers with these easy coconut macaroons dipped in chocolate! They are must make cookie!
Why You Will Love This Andes Mint Brownies
- Super fudgy brownies! These will satisfy any chocolate cravings you may have.
- Lots of mint flavor
- Quick to mix up
- Wonderful to freeze to enjoy later!
Ingredients Needed
- All-purpose flour
- Salt
- Baking powder
- Eggs– Make sure your eggs are at room temperature
- Granulated sugar
- Light brown sugar – You can also use dark brown sugar. If you don’t have any, check out my tutorial on how to make your own brown sugar!
- Neutral-tasting oil – I used canola oil but another neutral oil such as vegetable oil also works.
- Vanilla extract
- Unsalted butter – If you’re using salted butter then omit the added salt.
- Semi-sweet or bittersweet chocolate – Use baking chocolate bars, not chocolate chips for best results.
- Dutch process cocoa powder – Use Dutch processed (Hershey’s Special Dark if you’re using that brand) not natural (or unsweetened) which reacts differently. You can read more here about Dutch cocoa vs. natural cocoa.
- Andes mints – I roughly chopped the mint candies. I stirred in half into the brownie batter and then sprinkled half on top before baking!
How To Make Andes Mint Brownies
Prep oven and pan. Position a rack in the center of your oven and preheat the oven to 350°C (180°C). Line an 8×8” pan with parchment paper, or grease with non-stick cooking spray.
Combine dry ingredients. In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside.
Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla.
Combine butter and chocolate. In a small saucepan on the stove, over low heat, melt and stir together the butter and chopped chocolate. Stir frequently to keep the chocolate from burning.
Remove from the heat and stir in the cocoa powder, whisking to combine.
Add chocolate mixture to sugar mixture. Whisk the chocolate/butter mixture into the sugar/egg mixture until smooth and combined.
Add dry ingredients. Stir, using a spatula (or wooden spoon) in the dry ingredients until just combined.
Fold in ½ of the chopped mint candies.
Bake brownies. Spread batter into the prepared pan and sprinkle on the remaining Andes candies on top of the brownies.
Bake for 22 to 27 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Transfer the pan to a wire rack to cool completely before cutting into bars and serving.
Recipe Tips
- Make sure the butter is warm! You want the butter melted, but still hot. This will create a shiny crust, and help bloom the cocoa powder for best flavor.
- Watch which cocoa powder you use. I prefer Dutch style cocoa powder because the acidity of the chocolate is neutralized and make for a richer, deeper chocolate brownie. But also the Dutch cocoa will react with the baking powder unlike a natural unsweetened cocoa powder.
- Don’t overmix the batter. Overmixing the brownie batter will make the brownies chewy and tough. Mix just until the last of the flour has been mixed in and then stop mixing.
- Don’t overbake. The edges should be set but the center should be slightly soft. The brownies will set up more as they cool. Look for moist crumbs on a toothpick.
- Let the brownies cool before cutting. This will help the brownies hold their shape. They need time to set up or they will be too gooey if you cut right away. Use a clean large knife and wipe it down between each cut so you get clean, neat brownies.
Recipe Variations
- Try adding chocolate chips – You can try stirring in 1/2 cup of white chocolate chips, semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips or mint chips (for even more mint flavor!). You can even use mini chocolate chips if you prefer!
- Add a chocolate ganache – For more richness, spread on a chocolate ganache after baking. You can even add a 1/2 teaspoon mint extract to the ganache for mint flavor.
- Make Andes mint oreo brownies – Try stirring in 1/2 cup crushed Oreo cookies (or even Mint Oreos!) for extra sweetness and flavor!
- Layer the Andes mints – If you want you can spread half of the brownie batter into the pan. Layer with Andes Mints, then top with the remaining batter.
Serving Suggestions
I love just enjoying these mint brownies straight from the pan but these brownies are all perfect to serve with a scoop of ice cream! And turn these into a fun brownie sundae. You can try with vanilla ice cream and hot fudge sauce, maybe a dollop of whipped cream for the perfect hot fudge brownie sundae.
Or mix things up and serve with mint chip ice cream or cookies and cream ice cream!
Recipe FAQ’s
Homemade brownies can be stored covered, at room temperature for up to 3 days in an airtight container. You can store in the fridge but if you do keep in mind this will result in a firmer brownie and may dry them out a bit.
You can use either for this brownie recipe however you will notice some differences. Brownies baked in a metal pan will bake faster, and have crispier edges. If you bake brownies in a glass pan, you may need to add on an extra 5 minutes of baking time.
Absolutely! Brownies freeze wonderfully. Once they are cooled, store them in a freezer plastic bag for up to 3 months. When ready to eat I let them sit at room temperature for a bit before enjoying. They will thaw quickly.
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Andes Mint brownies
Ingredients
- 1/2 cup plus 1 tablespoon (80 g) all purpose flour spooned and leveled
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 large eggs at room temperature
- 3/4 cups (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- ¼ cup (60 ml) canola oil
- 1 teaspoons vanilla extract
- ¼ cup (½ stick, 57 g) unsalted butter
- 4 ounces semi-sweet or bittersweet chocolate chopped
- 2 Tablespoons Dutch process cocoa powder
- 28 Andes mint 1 package, chopped
Instructions
- Prep oven and pan. Position a rack in the center of your oven and preheat the oven to 350°C (180°C). Line an 8×8” pan with parchment paper, or grease with non-stick cooking spray. See note below about using a metal or glass pan.
- Combine dry ingredients. In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside.1/2 cup plus 1 tablespoon (80 g) all purpose flour ½ teaspoon salt ¼ teaspoon baking powder
- Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla. 2 large eggs 3/4 cups (150 g) granulated sugar 1/4 cup (50 g) packed light brown sugar ¼ cup (60 ml) canola oil 1 teaspoons vanilla extract
- Combine butter and chocolate. In a small saucepan on the stove, over low heat, melt and stir together the butter and chopped chocolate. Stir frequently to keep the chocolate from burning. Remove from the heat and stir in the cocoa powder, whisking to combine. ¼ cup (½ stick, 57 g) unsalted butter 4 ounces semi-sweet or bittersweet chocolate 2 Tablespoons Dutch process cocoa powder
- Add chocolate mixture to sugar mixture. Whisk the chocolate/butter mixture into the sugar/egg mixture until smooth and combined.
- Add dry ingredients. Stir, using a spatula (or wooden spoon) in the dry ingredients until just combined. Fold in ½ of the chopped mint candies. 28 Andes mint
- Bake brownies. Spread batter into the prepared pan and top with remaining Andes candies. Bake for 22 to 27 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and allow to cool in pan on a wire rack until cooled. The brownies need time to cool to set up before cutting.
Notes
- Storage: Keep brownies, stored at room temperature in an airtight container for up t0 3 days. You can store in the fridge but if you do keep in mind this will result in a firmer brownie and may dry them out a bit.
- Freezing: Brownies freeze wonderfully. Once they are cooled, store them in a freezer plastic bag for up to 3 months. When ready to eat I let them sit at room temperature for a bit before enjoying. They will thaw quickly.
- Pan: You can use either for this chocolate brownie recipe however you will notice some differences. Brownies baked in a metal pan will bake faster, and have crispier edges. If you bake brownies in a glass pan, you may need to add on an extra 5 minutes of baking time.
- Canola Oil – I always use canola oil, or sometimes vegetable oil. Just keep in mind any oil will work but some may impart flavor to the brownies.
Great flavor combination! Nice and fudgy!
Thank you, Fay, so glad to hear that you enjoyed them!
I recently tried this recipe and it was a hit! The combination of rich chocolate and refreshing mint was delicious. The brownies were moist and the Andes mints added a nice touch of crunch. I highly recommend giving this recipe a try!
Great to hear, Gianne, I’m so happy to hear you that you love the flavor combination! Thank you for sharing!
I love the flavor of andes mint in these brownies! It had the perfect minty flavor that went great with the fudgy brownies!
Thank you so much, Jamie, I am so happy that you loved them!
Loving that extra bit of mint in these brownies. woah! They’re so tasty!!!
So happy to hear you love them, Paula! Thank you for letting me know how they tuned out!
I love this recipe, adding this to my list! thanks for sharing
Wonderful, I know you’ll love them!