The BEST Mint Chocolate Brownies
One thing I’ve always loved are Andes Mints. My grandma used to keep a stash and I knew exactly where it was. I raided it frequently and thoroughly. I’ve made many desserts with a base layer of chocolate, then a mint filling, and a chocolate topping. Love them all, but wanted to change up that pattern. The brownies have a box of 28 Andes diced and stirred into the batter, and another box of 28 mints that are diced on top. If you like mint, you’re going love these mint chocolate brownies.
The brownie base is adapted from my Turtle Brownies, which I also adapted for Pumpkin Cream Cheese-Filled Brownies, and now with mint. It’s a fast, one-bowl, no mixer recipe that’s as easy as using a mix. The brownies are ultra fudgy, not at all cakey, ridiculously rich, boldly chocolaty, and perfectly minty. The Andes baked into the brownies adds the perfect pop of mint flavor and some texture. Biting into the little Andes pieces amidst the dense, smooth brownie is almost as good as the layer of melted chocolate chips and Andes on top of the brownies. It’s like a brick wall of chocolate and mints. Best brick wall ever and perfect for the holiday season!
What’s in Andes Mint Brownies?
To make these chocolate mint brownies, you’ll need:
Unsalted butter Dark chocolate Eggs Granulated sugar Vanilla extract Brewed coffee (optional) Instant espresso granules (optional) Salt All-purpose flour Andes mints Semi-sweet chocolate chips
How to Make Andes Mint Brownies
The brownie batter comes together like your typical brownie base — melt the butter and chocolate, stir in the wet ingredients, then the dry. Make sure the batter has cooled somewhat before mixing in the Andes mints. You don’t want to melt them! Turn the batter into a foil-line 8×8-inch pan (the foil makes cleanup so much easier!). Bake until done, then top with a thin layer of melted chocolate and the remaining chopped Andes mints.
Can the Coffee Be Omitted?
Yes, but neither the brewed coffee nor the instant espresso granules make the mint brownies taste even remotely like coffee. They simply enhance and round out the chocolate flavor and make the brownies taste even richer.
Can This Recipe Be Doubled?
Yes! Simply double the ingredients list and bake in a 9×13-inch pan. The bake time may need to be increased, but use your best judgement.
Tips for the Best Mint Chocolate Brownies
Make sure when you’re adding the Andes to both the batter and the top that neither the batter or melted chocolate chips are exceedingly warm or the Andes will melt on contact. Not bad and won’t effect taste, but visually not what I wanted. Seeing the mint-colored green stripe peeking through is the best. You MUST let the brownies cool for at least 4 hours before slicing them. They need time to set up, as does all that ooey gooey mint chocolate.
More Mint Chocolate Desserts:
Loaded Mint Chocolate Chip Cookie Bars — These bars are a mint twist on the classic Seven Layer Bars many grew up with! Made with Ghirardelli Mint Chocolates, Andes Mints, and Mint Oreos on a chocolate chip cookie base. Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
The Best Chocolate Peppermint Cake — Easy, one-bowl, no mixer cake! Decadently chocolaty, perfectly pepperminty! Your new favorite cake!!
Andes Mint Chip Soft Fudgy Chocolate Cookies — Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!
Fudgy Mint Chocolate Brookies {brownie + cookie} — Part fudgy brownies; part soft & chewy chocolate cookies. Minty, rich & loaded with Oreos!
Mint and Chocolate Fudge Oreo Bars — Fudge-topped mint bars with an Oreo crust! You can’t go wrong with mint & chocolate! Perfect for the holidays!
Creme de Menthe Bars – The classic bar everyone loves!
Triple Layer Fudgy Mint Oreo Brownies – A reader favorite, year after year!
