Andes Mint Brownies are ultra-fudgy brownies studded with melted and chopped Andes mints. They come together quickly—no mixer required—and deliver a bright mint-chocolate flavor in every bite. If you love mint and chocolate, these will become a favorite.
These brownies taste like an Andes mint in fudgy bar form. They’re straightforward and fast to make—the most difficult part might be resisting the urge to eat the mints as you unwrap them. They’re perfect year-round but especially nice for holiday parties and cookie exchanges.
Equipment
- This recipe is written for a 9×9 inch square pan. For easy removal, spray the pan with oil and line two strips of parchment so you can lift the brownies out once they’ve cooled.
- An 8×8 inch pan will work as well; the brownies will be thicker and even gooier.
- No electric mixer is needed—just a whisk and spatula.
Recipe Ingredients
Ingredients for these brownies with Andes mints:
- Unsweetened cocoa powder: Dutch-processed is preferred but use what you have.
- Baking powder: gives a slight lift to the fudgy texture.
- Semi-sweet chocolate chips: use a good-quality chocolate for best flavor.
- Andes mints: chop regular Andes mints or use Andes baking chips if desired.
- Eggs: beating the eggs with the sugar helps create a shiny, crackly top.
- Light brown sugar: adds depth—dark brown works if that’s what you have.
See the recipe card below for exact quantities.
Substitutions & Variations
- Use regular or peppermint Andes mints, or a mix of both.
- Fold in crushed Thin Mints or mint Oreos for a different texture.
- Finish with a drizzle of melted chocolate or serve warm with vanilla ice cream.
Step by Step Instructions
Step 1: Preheat the oven to 350°F. Grease a 9×9 inch pan and line with parchment. In a microwave-safe bowl, melt the butter with the semi-sweet chocolate chips and 1/2 cup of Andes mints, stirring every 30 seconds until smooth. Let cool slightly. Meanwhile, whisk eggs and sugars for 1–2 minutes until well combined.
Step 2: Gradually stir the melted chocolate mixture into the whisked eggs and sugars, then mix in the oil.
Step 3: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the wet mixture until nearly combined—few flour streaks are okay.
Step 4: Gently fold 1 cup of chopped Andes mints into the batter.
Step 5: Spread the batter into the prepared pan, sprinkle with the finely chopped 1/4 cup of mints, and bake at 350°F. Start checking around 35–40 minutes; it can take up to ~50 minutes. The center should still be slightly jiggly and a toothpick should come out with a few gooey crumbs.
Step 6: Allow the brownies to cool completely in the pan. Use the parchment overhang to lift them out, then slice into squares with a warm knife for clean edges.
Expert Baking Tips
- Let the melted chocolate mixture cool a bit before adding to the eggs and whisk while combining so the eggs don’t scramble.
- Don’t overbake—brownies should be fudgy, not cakey. The center will firm up as they cool.
- Use a hot, clean knife (run under hot water and dry) to slice the cooled brownies for neat pieces.
Common Questions
Cut into 16 squares (4×4). For larger pieces, cut into 9 squares (3×3).
They’re great on their own, or warm with a scoop of vanilla ice cream.
Storage
Room Temperature
Store cooled brownies in an airtight container at room temperature for up to one week.
Freezing Instructions
Cut cooled brownies into squares, arrange in a freezer-safe container, and freeze up to one month. Thaw at room temperature before serving.
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Fudgy Small Batch Brownies
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-Kayla
📖 Recipe
Andes Mint Brownies
Equipment
- 9×9 inch square pan
- Mixing bowls
- Whisk
- Spatula
- Measuring spoons and cups or a kitchen scale
Weigh dry ingredients in grams with a food scale for the most consistent results.
Ingredients
- 1 cup (227 g) unsalted butter
- 1½ cups (255 g) semi-sweet chocolate chips
- ½ cup (70 g) Andes mints, chopped (for melting with chocolate)
- 4 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- ¼ cup vegetable oil (or other neutral oil)
- ¾ cup (93.75 g) all-purpose flour
- ½ cup (43 g) cocoa powder (Dutch-processed recommended)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (140 g) Andes mints, chopped (folded into batter)
- ¼ cup (35 g) Andes mints, finely chopped (for sprinkling on top)
Instructions
- Preheat oven to 350°F and grease and line a 9×9 inch pan with parchment paper.
- In a medium bowl, melt the butter, chocolate chips, and ½ cup of Andes mints, stirring every 30 seconds until smooth. Let cool slightly.
- In a large bowl, whisk eggs, granulated sugar, and brown sugar for about 1 minute. Gradually stir in the slightly cooled chocolate mixture, then mix in the oil.
- In a separate bowl, whisk flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the wet ingredients until almost combined.
- Gently fold 1 cup chopped Andes mints into the batter. Spread the batter evenly into the prepared pan and sprinkle the finely chopped 1/4 cup of mints on top.
- Bake until the center is just slightly jiggly—start checking at 35–40 minutes, though it may take up to ~50 minutes. A toothpick should come out with a few gooey crumbs. Cool completely in the pan, lift out with the parchment, and cut into 16 squares with a warm knife.
Notes
Andes Mints: This recipe uses roughly 50–60 Andes mints total. Andes baking chips are a convenient alternative.
Storage: Keep leftovers in an airtight container up to 1 week at room temperature or freeze up to 1 month.
Nutrition is an estimate per serving.
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