Andes Mint Brownies are seriously fudgy and filled with melted & chopped Andes mints! 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. 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!
This post contains affiliate links, meaning that I could earn from purchases made through them. It doesn't add any extra cost to you, but it does help support this blog!
This recipe is perfect to enjoy anytime of the year! However, they would be an extra special bar to share at cookie exchanges or holiday parties!
These brownies are kind of like the Girl Scout Cookies, Thin Mints! 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!
- All purpose flour
- Unsweetened cocoa powder
- Baking powder
- Unsalted butter
- Semi-sweet chocolate chips
- Andes mints
- Granulated sugar
- Light brown sugar
- Vegetable oil
See recipe card below for quantities.
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!
Step by Step Instructions
STEP ONE (Picture 1 above) - 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. Then, gradually stir the melted chocolate mixture into the large bowl, followed by the oil.
STEP TWO (Picture 2 above) - 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 THREE (Picture 3 above) - Add chopped Andes mints into the batter and fold them in gently.
STEP FOUR (Picture 4 above) - 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 350F for about 45 minutes.
TIP: Don't overbake the brownies or they could 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.
Substitutions & Variations
This recipe has not been tested with any substitutions or variations. If you do replace any ingredients, please let us know how they turned out in the comments below!
Store leftovers in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.
Use a chef's knife to cut them into 16 equal squares. The trick to clean cuts is to make sure the brownies have cooled completely and the knife is warm. Run the knife under hot water and then carefully wipe it dry with a clean towel (or paper towel). Do this after each cut!
They're delicious on their own but I also recommend adding a scoop of ice cream on top!
More Recipes You'll Love
Did you try this recipe?
Tag @brokenovenbaking on Instagram and leave a ⭐️ review below!
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.