These Andes Mint Brownies are super fudgy brownies made with cocoa powder and plenty of chopped Andes Mints. The candies are baked in the brownies along with being on top with a melted chocolate drizzle.
These mint chocolate brownies takes two of my favorite flavors and combines them together inside of the best brownies!
In the middle of the brownie batter there is a mint layer that features the candies as well. You are definitely going to love these super chocolatey brownies!
Look for more mint recipes? Then check out these peppermint shortbread cookies, candy cane brownies, and junior mint chocolate chip cookies.
Why You'll Love These Brownies
- Each bite is ooey-gooey and fudgy in texture.
- Mint chocolate lovers will love the andes mints on top of the brownies.
- All you need is one large mixing bowl; no hand mixer needed.
- You can satisfy your chocolate cravings with just one bite!
Homemade brownies are truly so easy to make and definitely worth it!
Whether you want to make them for a special occasion or any holiday gathering, you can never go wrong with this delicious treat.
Expert Baking Tips
- Baking Pan: Line your 8×8-inch square pan with parchment paper, creating “handles” that hang over the sides. Then grease your pan with non stick cooking spray. This makes extracting the brownies, once they’ve cooled, extremely easy.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a silicone spatula until the ingredients are just combined with each other, “folding” everything together.
- Bake Time: Use a toothpick to check the center of the brownies to know when they're done. The toothpick should come out with a few crumbs on it. If it comes out wet, they need to bake a little longer.
- Cooling: To easily cut and serve the brownies, allow them to cool for at least one hour. I like to use a dough scraper to get smooth and even cuts.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Eggs: A combination of two large eggs and one egg yolk at room temperature are needed. That extra yolk helps to make the brownies chewy and thick.
- Oil: Just a little bit of vegetable (or canola) oil added to the batter will help to intensify the chocolate flavor, along with adding extra fudginess.
- Peppermint: I like to add a little bit of extract to enhance the peppermint flavor. If you don't have it, just leave it out.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out Expert Baking Tips above). Do not directly scoop the flour out with a measuing cup.
- Cocoa Powder: I used Hershey's Natural Unsweetened cocoa powder.
- Andes Mints: I would get two packages of andes mints so you can have extras.
- Chocolate Chips: I used semi-sweet chocolate chips for the drizzle on top for the brownies.
Instructions
Here are the step by step instructions on how to make these chocolate mint brownies.
Step 1: Melt the butter. In a small microwaveable-safe bowl, melt the butter. Let it cool for 5 minutes.
Step 2: Wet ingredients. In a large bowl, whisk together the sugar, eggs, and egg yolk for 3 minutes. Then whisk in the vegetable oil, vanilla extract, peppermint extract, and melted butter just until combined.
Step 3: Dry ingredients. Gently fold in the flour, sifted cocoa powder, and salt using a silicone spatula.
Step 4: Add to baking pan. Scrape half of the brownie batter onto the bottom of the pan, spreading it out evenly. Place 14 chopped andes mints on top and cover them with the remaining brownie batter.
Step 5: Bake. Bake the brownies for 30-35 minutes, or just until the edges are set and the middle of the brownies don't jiggle. Cool for 1 hour on a wire rack.
Step 6: Add the topping. Top the brownies with the rest of the chopped andes mints and then drizzle on the melted chocolate.
Storing Tips
Keep any leftover brownies in an airtight container on the counter for up to 5 days.
You can also use aluminum foil to keep them fresh.
Frequently Asked Questions
You can if you'd like. Just add the andes mints. But I'd recommend you make them from scratch since it's super easy!
You can definitely mix in your favorite chocolate chips or even mint chips. I'd recommend 1/2 cup.
This means you overbaked them. Make sure you do the toothpick test. The middle of the brownies will look slightly underdone and the toothpick will come out with a few moist crumbs.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Brownie Recipes
Andes Mint Brownies
Equipment
- 8x8 inch baking pan
- Parchment paper
- Large Mixing Bowl
Ingredients:
- ½ cup unsalted butter, melted
- 1 ¼ cups sugar
- 2 large eggs, room temperature preferred
- 1 large egg yolk, room temperature preferred
- ¼ cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ½ cup all-purpose flour
- ¾ cup cocoa powder, sifted
- ½ teaspoon salt
- 32 andes mints, divided & chopped (or just one package)
- ¼ cup semi-sweet chocolate chips
Instructions:
- Preheat the oven to 350 degrees and line an 8x8-inch baking pan with parchment paper, creating "handles" that hang over the sides. Then spray with non-stick spray.
- In a small microwaveable-safe bowl, melt the butter and allow it to cool on the counter for 5 minutes.
- In a large bowl, whisk together the sugar, eggs, and egg yolk for 3 minutes (this step is crucial). Then whisk in the vegetable oil, vanilla extract, peppermint extract, and melted butter until combined.
- Gently fold in the flour, cocoa powder, and salt just until combined. Scrape half of the brownie batter onto the bottom of the pan, spreading it out evenly. Place 14 chopped andes mints on top and cover them with the remaining brownie batter.
- Bake for 30-35 minutes, or just until the edges are set and the middle of the brownies do not jiggle. You can also use a toothpick to check the center (the toothpick should come out clean with just a few crumbs). Cool on the counter for about 1 hour.
- In a small microwaveable-safe bowl, melt the chocolate chips in 15 second intervals, stirring them each time, until completely melted.
- Top the brownies with the rest of the chopped andes mints and then drizzle on the melted chocolate.
- Once the brownies have completely cooled, remove them from the pan, slice, and serve. Keep any leftover brownies in an airtight container on the counter for up to 7 days.
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