Irresistible Andes Mint Brownies Recipe for Sweet Bliss

Chocolate lovers find pure bliss in these delectable andes mint brownies that combine rich cocoa with cool mint flavors.

Layers of smooth dark chocolate create a decadent base for refreshing mint chips.

Creamy mint melts perfectly between fudgy brownie textures, promising an irresistible dessert experience.

Our kitchen test revealed these brownies as a crowd-pleasing treat that disappears quickly from any serving plate.

Minimal ingredients and simple preparation make this recipe accessible for baking enthusiasts of all skill levels.

Mint chocolate fans will adore how these brownies balance intense chocolate depth with crisp, cool mint undertones.

Andes Mint Brownies That Taste Cool and Chocolatey

• Effortless mint-chocolate indulgence that transforms ordinary brownies into extraordinary treats.
• Simple recipe guarantees smiles from kids and adults alike, making it perfect for gatherings, potlucks, and family celebrations.
• Takes just 45 minutes from start to finish, requiring basic baking skills and minimal kitchen equipment, allowing even novice bakers to achieve delicious results.
• Flexible recipe lets you adjust mint intensity by adding extra Andes mints or experimenting with chocolate variations, making it adaptable to personal taste preferences.

What Goes in Andes Mint Brownies

• Butter: Rich, creamy base that adds moisture and depth to brownies.
• Sugar: Provides sweetness and helps create a tender brownie texture.
• Eggs: Bind ingredients together and add structure to the batter.
• Vanilla: Enhances overall flavor with its warm, sweet notes.

• All-Purpose Flour: Gives structure and helps create a classic brownie texture.
• Cocoa Powder: Delivers deep chocolate flavor and dark color.
• Salt: Balances sweetness and enhances overall flavor profile.
• Baking Powder: Helps brownies rise and creates a soft, tender crumb.

• Andes Mints: Classic mint chocolate that creates a cool, refreshing layer on top of rich brownies. Look for fresh, evenly colored mints without white streaks. Best when chopped for even melting and distribution.

Directions for Andes Mint Brownies from Scratch

Step 1: Prepare the Baking Space

Warm up the oven to 350°F. Grab a 9×13-inch pan and either coat it with butter or line it with parchment paper for easy removal.

Step 2: Create the Butter Mixture

• Sugar
• Eggs
• Vanilla extract

Mix until everything looks smooth and combined.

Step 3: Blend the Dry Ingredients

• All-purpose flour
• Cocoa powder
• Salt
• Baking powder

Gently fold the dry ingredients into the wet mixture until just incorporated.

Step 4: Pour and Smooth

Transfer the brownie batter into the prepared pan. Use a spatula to spread it evenly across the surface.

Step 5: Bake to Perfection

Slide the pan into the oven and bake for 30-35 minutes. Check doneness by inserting a toothpick – it should come out with a few moist crumbs.

Step 6: Add Minty Magic

Right after removing from the oven, sprinkle chopped Andes mints directly onto the hot brownies.

Step 7: Melt and Spread

Allow the mints to sit for a few minutes, then gently spread the melted chocolate into a smooth layer.

Step 8: Cool and Chill

Let the brownies cool completely at room temperature. For cleaner cuts, refrigerate for about an hour.

Step 9: Serve with Flair

Optional: Garnish with extra chopped Andes mints before serving for an added minty crunch.

Tips for Baking Andes Mint Brownies Smoothly

• Mint Melt Magic: Let hot brownies sit with Andes mints on top to create a smooth, even chocolate-mint layer that looks professionally finished.
• Avoid Overmixing: Stir batter just until ingredients combine to keep brownies tender and prevent tough, dense texture.
• Perfect Baking Checkpoint: Check brownies at 30 minutes with toothpick test; moist crumbs mean perfectly fudgy center, while clean toothpick indicates more done brownies.
• Chill for Clean Cuts: Refrigerate brownies before slicing to get crisp, neat edges and prevent crumbly mess.
• Texture Boost Option: Sprinkle extra chopped Andes mints on top right before serving to add delightful crunch and visual appeal.

Keep Andes Mint Brownies Fresh

• Store leftover Andes Mint Brownies in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap or place in a sealed container to prevent drying out.
• Wrap individual brownies in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying.
• Warm brownies in the microwave for 10-15 seconds for a gooey, soft texture. Alternatively, warm in a preheated oven at 300F for 5-7 minutes to restore their fresh-baked taste.
• Let refrigerated brownies sit at room temperature for 15-20 minutes before serving to soften and enhance their flavor and texture.

Best Pairings for Andes Mint Brownies

• Craft a rich espresso with a splash of peppermint syrup, complementing the brownie's intense chocolate and mint notes while enhancing the dessert's cool flavor profile.
• Mix creamy Irish liqueur with a hint of chocolate, offering a smooth, decadent drink that harmonizes beautifully with the Andes mint brownies' rich texture.
• Scoop premium vanilla ice cream alongside the brownies, providing a cold, creamy contrast that balances the dense chocolate and refreshing mint elements.
• Steep a delicate green or peppermint tea, its light herbal essence cutting through the brownie's richness while amplifying the mint undertones.

Variations on Andes Mint Brownies Worth Trying

• Gluten-Free Mint Brownies: Replace all-purpose flour with gluten-free flour blend or almond flour to create a celiac-friendly version without compromising rich chocolate flavor.
• Vegan Chocolate Mint Brownies: Swap butter with coconut oil, use flax eggs instead of regular eggs, and select dairy-free chocolate mint alternatives like Enjoy Life chocolate chips.
• Low-Sugar Mint Brownies: Substitute sugar with monk fruit sweetener or stevia, reduce total sugar content while maintaining decadent brownie texture and intense chocolate mint profile.
• Keto-Friendly Mint Brownies: Use almond flour, replace sugar with erythritol, incorporate coconut oil, and select sugar-free chocolate mint options to create a low-carb dessert that matches ketogenic dietary requirements.

Everything About Andes Mint Brownies, Answered

• Can I use a different type of mint chocolate for this recipe?

Yes, you can substitute Andes mints with other mint chocolate brands like Ghirardelli or York Peppermint Patties. Just ensure they melt similarly for the best results.

• How do I prevent my brownies from becoming too dry?

Don’t overbake the brownies. Remove them from the oven when a toothpick comes out with moist crumbs, which ensures a fudgy texture. Check the brownies a few minutes before the recommended baking time.

• Is there a way to make these brownies more intense in chocolate flavor?

Add 1/4 cup of melted dark chocolate to the batter or mix in 2 tablespoons of espresso powder to enhance the chocolate depth without changing the overall recipe structure.

• Can I make these brownies gluten-free?

Yes, replace the all-purpose flour with a gluten-free flour blend. Make sure to use a 1:1 baking flour substitute to maintain the same texture and consistency.

Andes Mint Brownies Recipe

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4.6 from 17 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Chocolatey Andes Mint Brownies deliver rich, fudgy decadence with cool mint chocolate layers. Silky ganache and crisp mint pieces create an irresistible dessert experience you cannot resist.

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Ingredients

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Andes Mint Brownies

Main Ingredients:

• 2 cups granulated sugar
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 4 large eggs
• 1 cup (2 sticks) unsalted butter

Flavoring and Binding Ingredients:

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking powder

Mint Layer Ingredients:

• 1 ½ cups Andes Mint candies, chopped (or Andes Creme de Menthe Baking Chips)
• Optional: extra Andes mints for topping

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Instructions

1. Warm the oven to 350F (175C), preparing a 9×13-inch baking vessel with a light grease coating or parchment paper lining.
2. In a medium saucepan, gently melt butter over medium heat until fully liquefied, then remove from warmth.
3. Vigorously whisk sugar, eggs, and vanilla extract into the melted butter until the mixture becomes smooth and well-integrated.
4. Sift cocoa powder, flour, salt, and baking powder directly into the wet ingredients, stirring with minimal agitation to create a uniform batter.
5. Transfer the brownie mixture into the prepared pan, carefully smoothing the surface to ensure even distribution.
6. Slide the pan into the preheated oven and bake for 30-35 minutes, checking doneness by inserting a toothpick that should emerge with slight, moist crumbs.
7. Immediately after removing from the oven, generously sprinkle chopped Andes mints across the hot brownie surface.
8. Allow the residual heat to naturally melt the mint pieces for 2-3 minutes, then use a spatula to spread the melted chocolate into a consistent layer.
9. Let the brownies cool completely at room temperature, then refrigerate for approximately 30 minutes to facilitate clean, precise cutting.
10. For an extra touch of indulgence, garnish with additional chopped Andes mints just before serving to enhance visual appeal and texture.

Notes

• Prevent Dry Brownies by carefully monitoring baking time and avoiding overmixing the batter, which can lead to tough, dense texture.
• Enhance Mint Flavor by gently folding finely chopped Andes mints directly into the brownie batter before baking for an intensified chocolate-mint experience.
• Create Gluten-Free Version by substituting all-purpose flour with a cup-for-cup gluten-free flour blend, ensuring the same rich, fudgy consistency.
• Control Mint Melting by allowing Andes mints to soften naturally on warm brownies, then using an offset spatula to create a smooth, even chocolate layer that adds a professional touch.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 700
• Sugar: 3 g
• Sodium: 900 mg
• Fat: 35 g
• Saturated Fat: 18 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 66 g
• Fiber: 3 g
• Protein: 38 g
• Cholesterol: 160 mg