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    Home » Recipes » Brownies & Bars

    Andes Mint Brownies

    Modified: Feb 10, 2025 · Published: Nov 1, 2022 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    Andes mint brownies with extra candy pieces on top.

    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!

    Looking for more mint recipes? Then check out these peppermint shortbread cookies, candy cane brownies, and junior mint chocolate chip cookies.

    Jump to:
    • Why You'll Love These Brownies
    • Ingredients Needed
    • Instructions
    • Storage Tips
    • Expert Baking Tips
    • Recipe FAQs
    • More Brownie Recipes
    • 📖 Recipe
    9 brownie bars topped with melted chocolate and mint candies.

    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.

    An ooey gooey chocolate brownie looking straight down on it.

    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.
    Ingredients needed: sugar, eggs, peppermint extract, vanilla, salt, oil, butter, flour, cocoa powder, and andes mints.

    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.

    Eggs and sugar mixed in glass bowl.
    The rest of the wet ingredients whisked into the glass bowl.

    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.

    Brownie batter in a glass bowl.
    Brownie batter with chopped andes mints.

    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.

    A baking pan full of brownie batter ready to bake.
    Andes mint brownies fresh from the oven.

    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.

    A table of brownies on parchment paper with extra andes mint candies on the side.

    Storage 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.

    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.

    Recipe FAQs

    Can I Use A Boxed Brownie Mix?

    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!

    What Can I Add To These Brownies?

    You can definitely mix in your favorite chocolate chips or even mint chips. I'd recommend ½ cup.

    Why Are My Brownies Hard?

    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.

    6 chocolate brownies with mint candies on top.

    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!

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      Cinnamon Brownies
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    📖 Recipe

    9 brownie bars topped with melted chocolate and mint candies.

    Andes Mint Brownies

    Karissa Parrish
    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.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Cool Time 1 hour hr
    Total Time 1 hour hr 45 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 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.

    Notes:

    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.

    Nutrition

    Serving: 1brownieCalories: 263kcalCarbohydrates: 31gProtein: 3gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 62mgSodium: 112mgPotassium: 121mgFiber: 2gSugar: 24gVitamin A: 63IUCalcium: 17mgIron: 2mg
    US Customary - Metric
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    Comments

    1. Karissa Parrish says

      April 22, 2025 at 9:57 am

      5 stars
      Each bite is filled with a rich chocolate flavor accompanied by peppermint!

      Reply
    5 from 4 votes (3 ratings without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

    More about me →

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