Andes Mint Brownies
Hello Andes Mint Brownies! These mint chocolate brownies have a rich brownie base with a melty topping made entirely of those classic crème de menthe candies that we all know and love.
So these brownies follow the exact same method as my peanut butter cup brownies. We start with fudgy brownies, then place the Andes Mints right on top of the hot brownies and let the magic begin.
The warm brownies will melt the candy and all you have to do is give a gentle, therapeutic swirl with a spatula to spread it all around. Basically, we are making an Andes mint ganache for our brownies and it’s amazing. It’s an easy, one-bowl recipe that I make all the time. Let’s make it!
Sure, we could chop the Andes Mints and mix them into the batter (nothing wrong with that!) but turning those magical little rectangles into a rich chocolate ganache is so much more fun AND crowd-pleasing. You can even do both things: make the ganache and chop some candies up for the batter. But for me, the perfect balance between mint and chocolate lands with my recipe as written.
Ingredient notes
- butter – I typically just use salted butter in my baking. I don’t notice a huge taste difference and even if there is an extra touch of salt, I don’t mind.
- brown sugar – you can just either brown sugar or regular granulated sugar.
- vanilla – either regular vanilla extract or vanilla bean paste will work in this recipe
- eggs – use large, room temperature eggs
- cocoa powder
- all-purpose flour – you can also use gluten-free oat flour or a gluten-free all-purpose blend if you are gluten-free
- baking powder
- Andes mints
How to make this Andes mint brownies recipe
Combine wet ingredients
Preheat the oven to 350F. Start by combining the wet ingredients – melted butter, eggs, sugar, and vanilla – in a large bowl. Whisk vigorously until fully combined.
Add dry ingredients
Add in the dry ingredients: all-purpose flour, cocoa powder, baking powder, and salt. Whisk again until fully combined.
Prepare your baking pan
I like to use two strips of parchment paper instead of greasing my pan. I cut two strips of parchment paper long-wise and place them in a “cross” over your pan (I lay one piece vertically and one horizontally across the baking pan, making sure they cover the sides of the pan fully. Then, I use binder clips to secure each piece to the pan. You can also grease your baking pan with butter or cooking spray.
Add batter and bake
Scrape the brownie batter into a prepared baking pan. Bake for 25-30 minutes.
Prepare mints
While the brownies are baking, unwrap all the Andes Mints so you are ready for action when the brownies are done.
Keep an eye on the brownies starting between 20-25 minutes. You want to take them out when they have an ever-so-slight jiggle in the center.
Melt mints onto brownies
Immediately upon removing the brownies from the oven, place Andes Mints on top, return to the oven (that has been turned off) for 1 minute. Then remove.
They should be melted enough at this point, but if not, you can just let them stand at room temperature for another few minutes until they are melty enough.
Use a spoon or an off-set spatula to swirl the melty Andes Mints all over the top of the brownies.
I think these are best enjoyed immediately with a cold glass of milk. BUT, you can also allow the chocolate topping to set if you’d like.
Either way, enjoy!!
Storage Instructions
These are best enjoyed immediately! But to store leftover brownies, allow them to come to room temperature, then place them in an airtight container. Keep at room temperature for up to 5 days.
Expert Tips
- Line your baking dish with parchment paper for quick cleanup.
- Mix in 1/2 cup to 1 cup of semi-sweet chocolate chips for an extra punch of chocolate.
- If you want to add more mint flavor, chop up more Andes mint candies and mix them into the batter or add a splash of mint extract into the batter.
- Make a single layer of Andes mint chocolates on top to ensure proper melting.
Why you’ll love this recipe
- It satisfies your chocolate craving!
- Rich chocolate goes great with the sweet mint topping
- It’s a crowd-pleasing dessert that everyone will love
- Perfect for St. Patrick’s Day or the Holidays!
Looking for another yummy brownie recipe?
Tried this recipe?
If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you!
You can also find me on Pinterest!
PrintAndes Mint Brownies
These Andes Mint brownies are a chocolate mint lover’s dream. Rich, chocolate-y brownie are smothered with a chocolate-mint ganache. They are so good.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 brownies 1x
- Category: dessert
Ingredients
- 1 cup salted butter (2 sticks), melted
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 3 eggs
- 3/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- about 27 Andes Mints, unwrapped
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, whisk melted butter, sugar and vanilla until fully combined.
- Add the flour, cocoa powder, baking powder and salt and whisk again until smooth.
- Add the brownie mixture to a prepared pan (either lined with parchment or greased with butter/cooking spray). Spread in an even layer and bake for 25-30 minutes. Begin checking the brownies between 20-25 minutes. Take them out when the center has a slight jiggle but opaque top.
- Immediately upon removing the brownies from the oven, arrange Andes Mints across the top. Return to the oven (turned off) for 1 minute. Allow brownies to stand for a few more minutes at room temperature before spreading the melted candy evenly across the top of the brownies.
- Allow brownies to cool at room temperature for 1 hour, then transfer to the fridge if you want the ganache to fully set. Otherwise, you can enjoy sooner with a warm brownie and that melty chocolate mint topping.