Andes Mint Brownies are incredibly fudgy, filled with chopped Andes mints, and topped with even more minty goodness! They come together in just 30 minutes and require no mixer. If you love the combination of chocolate and mint, these brownies are a must-try!
These Andes Mint Brownies are the perfect treat for mint chocolate lovers! Rich, fudgy brownies with a crinkle top and chopped Andes mints make them irresistible. If you love chocolate and mint together, these are a must-try! They’re also a great holiday twist on classic chocolate brownies, adding a refreshing minty flavor that’s perfect for the season.
If you love fudgy brownies as much as I do try my espresso brownies, m&m brownies or small batch fudgy brownies
Why you will love these Andes Mints brownies
- Super Fudgy Texture: These chocolate mint brownies have a dense, fudgy center with a slightly crispy top.
- Easy to Make: You only need one bowl and simple pantry ingredients to make this recipe. It can even be made without a stand mixer!
- Crowd-Pleaser: Andes Mint Brownies are great for sharing and perfect for special occasions or holidays.
- Customizable: You can adjust the level of mint by adding more Andes mints or substituting with other mint candies.
Ingredient Notes
- Chocolate: For best results use high-quality dark or semi-sweet chocolate chips for a luxurious, rich flavor. You can also use chopped chocolate.
- Butter: Unsalted butter is preferred for control over the salt content. If you’re salted butter make sure to skip the salt in the dry ingredients.
- Andes Mint Candies: The star ingredient! Layer these between the brownies for a delightful minty surprise.
- Andes Mints Bits: I used a combination of chopped andes mint and andes mint bits. You can use just the chopped candies or andes mint bits based on your preference.
- Granulated Sugar: Granulated white sugar provides sweetness and a chewy texture to the brownies.
- Light Brown sugar: You can also use dark brown sugar in place of light brown sugar.
- Cocoa Powder: I like to use dutch-processed cocoa powder.You can use regular unsweetened cocoa powder as well.
- Eggs: Use large eggs at room temperature for even mixing and to achieve the perfect fudgy texture.
- Flour: All-purpose flour creates the structure for the brownies.
- Vanilla Extract: Pure vanilla extract complements the chocolate flavour.
- Salt: A pinch of salt enhances the other flavors in the brownies.
Step by step Instructions
Here is how to make and bake these easy andes mint brownies recipe. This recipe uses a stand mixer with a paddle attachment or a large mixing bowl an electric hand mixer. Start by greasing and lining an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides
Step 1: Preheat your oven to 350 degrees F (180 degrees C).
Step 2: Melt the chocolate and butter in a double boiler, large heatproof bowl placed over a medium saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder and espresso powder.
Step 3: In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
Step 4: With the mixer on medium speed beat the melted chocolate and butter mixture into the eggs. Slowly add the vanilla extract.
Step 5:Stir in the flour and salt making to the wet ingredients sure not to over mix the batter.Gently fold in the chopped andes candies into the brownie batter making sure not to over mix.
Step 6:Pour the brownie batter into the prepared baking pan, smoothing the top with the back of a spoon or offset spatula.Optionally, sprinkle a few andes mint bits on top of the brownies.
Step 7: Bake the brownies for about 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Remove from oven and let cool completely on a wire rack before cutting into pieces. Enjoy!
Expert Baking Tips
- Use a kitchen scale: I highly recommend using a kitchen scale to weigh the ingredients. They are very affordable and ensure you have the most accurate measurements when baking!
- Underbake for Fudginess: If you prefer extra fudgier brownie, slightly underbake them. They will set as they cool.
- Lining the baking pan: For easy removal of the brownies, make sure to butter the sides of the baking pan and line it with parchment paper. This will prevent sticking and ensure your brownies come out perfectly without any hassle!
- Don’t cut them too soon: These brownies must be completely cool before cutting otherwise they will fall apart!
- Customize the Mint Level: If you love mint, you can add a few drops of peppermint or mint extract to the batter to enhance the mint flavor even more.
- Add Extra Andes Mints: For extra minty goodness, press additional Andes mints into the top of the brownies just before baking.
FAQ’s
Yes! You can substitute Andes mints with other mint-flavored chocolates, such as peppermint bark or crushed mint chocolate bars.You could even add chopped mint oreos or andes mint cookies.
You can, but the color and flavor will not be the same as pictured. I highly recommend dutch processed cocoa for a richer chocolate flavor.
You probably baked them for too long. Brownies should came out of the oven slightly under-baked. When you insert a toothpick or cake tester into the bake, it should come out with few crumbs still attached to it. Over baking will lead to cake-like brownie.
Make sure you beat the eggs and sugar together until the mixture is light, pale and fluffy (almost doubled in volume). You want to beat as much air into the eggs as possible, just like you do when making meringue.
Yes, but the baking time will vary. For thinner brownies, use a larger pan and reduce the baking time. For thicker brownies, use a smaller pan and increase the time slightly.
Storing And Freezing
Store these Andes mints brownies in an airtight container at room temperature for up to 4 days, or keep them in the fridge, for up to a week.
Let the brownies cool completely, then wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
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Andes Mints Brownies
Equipment
- Electric Mixer
- 8*8 Square Baking Pan
Ingredients
- 6 ounces semisweet or bittersweet chocolate coarsely chopped
- ½ cup unsalted butter cut into pieces
- 2 tablespoon unsweetened cocoa powder regular unsweetened or Dutch-processed
- ¾ cup granulated white sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 1 cup Andes Mints candies chopped
- ¾ cup andes mints bits
Instructions
- Preheat your oven to 350 degrees F (180 degrees C). Line the bottom and sides of an 8 inch (20 cm) square baking pan with parchment paper.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder.Set aside to cool slightly.
- In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
- Slowly beat in the the melted chocolate mixture and vanilla extract to the eggs and sugar.
- With the mixer on low stir in the flour and salt until until no dry spots remain, making sure not to over mix the batter.
- Gently fold in the andes mints candies and bits into the brownie batter making sure not to over mix.
- Pour the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Sprinkle a few andes mints bits evenly on top of the brownies.
- Bake for about 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the brownies from the oven and let cool on a wire rack. Enjoy!
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