Andes Mint Brownies are ultra fudgy and filled with melted & chopped Andes mints! They come together in just 20 minutes without the need for a mixer. If you're a fan of mint chocolate treats, you will absolutely love these!
They literally taste like Andes mints in a gooey brownie form. They're easy and quick to whip up. The hardest part is probably controlling yourself enough to not eat all of the mints as you unwrap them for the bars, but trust me it's so worth it!
These brownies are kind of like the Girl Scout Cookies, Thin Mints, as well as my Chocolate Mint Cupcakes! If you're looking for another delicious brownie recipe, I recommend my Samoa Brownies! They're fudgy brownies layered with coconut and chocolate caramel, just like the Girl Scout's Samoas or Caramel deLites!
- This recipe is made for a 9 inch square pan. For easy removal of the brownies, spray the pan with oil and then line two strips of parchment across each way. Once they've cooled, you can pull the brownies out in one piece by lifting the paper.
- The batter should also fit in an 8x8 inch pan, but they'll be thicker and even more gooey!
- No hand or stand mixer is required for this recipe. Just your basic whisk & spatula will do!
Here's what you'll need to make these brownies with Andes mints:
- Unsweetened cocoa powder: I recommend using Dutch processed cocoa powder in these brownies, but whatever you have in your pantry will do!
- Baking powder gives these gooey brownies a slight lift.
- Semi-sweet chocolate chips: Use good quality chocolate for the best results.
- Andes mints: You can chop up regular Andes mints, or buy Andes Creme de Menthe and Peppermint Baking Chips.
- Eggs are important for the texture. Mixing them with the sugar really well helps give them a shiny, crackly top!
- Light brown sugar enhances the flavor and texture. Feel free to use dark brown sugar if that's what you have on hand!
See recipe card below for quantities.
Substitutions & Variations
- Use regular or peppermint Andes Mints (or a combination of both)! You can also switch it up and mix in any other candy you prefer.
- Try crushing up Thin Mints or mint Oreos and folding them into the batter.
- Drizzle melted mints or chocolate over the top and enjoy with a scoop of ice cream!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Step 1: Melt the butter, chocolate chips and Andes mints in a microwave-safe bowl, stirring every 30 seconds until smooth. Set it aside to let it cool slightly. Meanwhile, whisk together the eggs and sugars for 1-2 minutes in a large bowl.
Step 2: Gradually stir the melted chocolate mixture into the large bowl, followed by the vegetable oil.
Step 3: In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Slowly stir it into the wet ingredients until very few flour streaks remain.
Step 4: Add chopped Andes mints into the batter and fold them in gently.
Step 3: Spread the brownie batter into a 9x9 inch pan that's been greased and lined with parchment paper. Sprinkle finely chopped Andes mints on top and bake at 350°F for about 45 minutes.
Step 4: Let the brownies cool completely before slicing them into equal squares.
Expert Baking Tips
- Let the melted chocolate cool down slightly and whisk constantly while pouring it into the egg mixture so that it doesn't cook the eggs.
- Don't overbake the brownies or they may turn out cakey! They will continue to bake a little bit in the pan after you take them out of the oven. They're ready to be removed from the oven when the center is slightly jiggly and a toothpick comes out of it with some gooey crumbs.
- Use a hot chef's knife to cut the cooled brownies. Run it under hot water and wipe it off before each slice.
I like to cut these into 16 equal squares (4x4). If you prefer larger portions, you can also cut them into 9 squares (3x3).
They're delicious on their own but I also recommend adding a scoop of ice cream on top!
Store leftover Andes mint brownies in an airtight container at room temperature for up to 1 week.
Once the brownies have completely cooled, cut them into squares and place them in a freezer safe container. Thaw at room temperature and enjoy within 1 month.
Andes Mint Brownies
- 9x9 inch square pan
- Mixing bowls
- Measuring spoons
- 1 cup unsalted butter
- 1½ cups semi-sweet chocolate chips
- ½ cup Andes mints chopped
- 4 large eggs room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- ¼ cup vegetable oil or other neutral oil
- ¾ cup all-purpose flour
- ½ cup cocoa powder dutch processed
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup Andes mints chopped
- ¼ cup Andes mints finely chopped
- Preheat oven to 350°F and grease and line a 9x9 inch pan with parchment paper.
- In a medium bowl, melt the butter, chocolate chips and ½ cup of Andes mints. While microwaving, stir every 30 seconds until the mixture is smooth. Let it cool slightly.
- In a large bowl, whisk together the eggs, granulated sugar and brown sugar for about 1 minute. Then, gradually stir in the slightly cooled chocolate mixture. Mix in the oil.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt. Then, mix them into the large bowl of wet ingredients until almost all of the flour streaks disappear.
- Gently fold 1 cup of chopped Andes mints into the brownie batter and then spread the batter evenly into the prepared pan. Sprinkle the top with finely chopped mints.
- Bake the brownies until the center is just very slightly jiggly (start checking around 35-40 minutes, it can take up to ~50 minutes, a toothpick inserted into the center should come out slightly gooey/crumbly).Let the brownies cool in the pan until they're firm enough to remove by pulling up on the parchment paper. Cool completely before cutting into 16 squares with a warm chef's knife.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.