Indulge in the perfect fusion of rich chocolate and refreshing mint with these decadent Andes Mint Brownies. Featuring a fudgy brownie base loaded with chopped Andes mints, each bite offers a delightful balance of deep cocoa flavor and cool minty sweetness.
Why You’ll Love This Recipe
These brownies are a dream come true for chocolate and mint enthusiasts. The combination of a moist, fudgy texture with the creamy, mint-infused chocolate pieces creates an irresistible treat. Plus, the recipe is straightforward and can be prepared in just one bowl, making cleanup a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Dark chocolate chips
- Granulated sugar
- Dark brown sugar
- Large eggs
- Large egg yolk
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder (preferably Dutch-processed)
- Ground espresso (optional, enhances chocolate flavor)
- Salt
- Andes mints
Directions
- Prepare the Baking Pan: Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Preheat your oven to 350°F (175°C).
- Melt Butter and Chocolate: In a small saucepan over low heat, melt the unsalted butter. Once melted, add the dark chocolate chips and stir until smooth and fully combined. Remove from heat and let cool slightly.
- Mix Sugars and Eggs: In a large mixing bowl, whisk together the granulated sugar, dark brown sugar, large eggs, large egg yolk, and vanilla extract until the mixture becomes light and fluffy, about 1-2 minutes.
- Combine Wet Ingredients: Slowly stream the melted butter and chocolate mixture into the sugar and egg mixture, whisking continuously until well combined.
- Add Dry Ingredients: Sift in the all-purpose flour, unsweetened cocoa powder, ground espresso (if using), and salt. Gently fold the dry ingredients into the wet mixture until just a few streaks of flour remain.
- Incorporate Andes Mints: Coarsely chop the Andes mints and fold them into the batter until evenly distributed.
- Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 20-25 minutes, or until the top is shiny and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang, cut into squares, and serve.
Servings and Timing
- Servings: 12 brownies
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: Approximately 40 minutes
Variations
- Extra Minty Brownies: Add a teaspoon of peppermint extract to the batter for an intensified mint flavor.
- Nutty Addition: Fold in chopped walnuts or pecans for added texture and a nutty flavor.
- Frosted Brownies: Top the cooled brownies with a layer of mint-flavored buttercream frosting and a drizzle of melted chocolate for an extra decadent treat.
Storage/Reheating
- Storage: Store the brownies in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate for up to a week.
- Freezing: Wrap individual brownie squares in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature before serving.
FAQs
What type of cocoa powder is best for this recipe?
Dutch-processed cocoa powder is recommended for a richer, smoother chocolate flavor.
Can I use milk chocolate instead of dark chocolate chips?
Yes, but the brownies will be sweeter and less rich. Dark chocolate balances the sweetness of the Andes mints.
Is the ground espresso necessary?
No, it’s optional. However, it enhances the chocolate flavor without imparting a coffee taste.
Can I use a different size baking pan?
An 8×8-inch pan is ideal for thick, fudgy brownies. Using a larger pan will result in thinner brownies and may require a shorter baking time.
How do I achieve a crinkly top on my brownies?
Whisking the sugars and eggs until light and fluffy incorporates air, which contributes to a crinkly top.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Adjust the baking time as needed, checking for doneness with a toothpick.
Why did my Andes mints sink to the bottom?
Chopping the mints into smaller pieces and lightly coating them with flour before folding into the batter can help prevent sinking.
Can I use peppermint extract instead of Andes mints?
Yes, adding peppermint extract to the batter can provide a mint flavor, but you’ll miss the texture and additional chocolate from the mints.
How can I make the brownies more cake-like?
Increase the flour by 1/4 cup and bake for a few extra minutes for a more cake-like texture.
Are these brownies gluten-free?
No, but you can substitute a gluten-free all-purpose flour blend to make them gluten-free.
Conclusion
Andes Mint Brownies are a delightful treat that combines the richness of chocolate with the refreshing taste of mint. Perfect for any occasion, these brownies are sure to impress friends and family alike. Enjoy them as is or with a scoop of vanilla ice cream for an extra special dessert.
Description
These Andes Mint Brownies are rich, fudgy, and topped with a layer of creamy mint chocolate. With a gooey brownie base and a cool minty finish, they’re the ultimate treat for chocolate mint lovers!
For the Brownie Layer:
For the Mint Layer:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
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In a saucepan over medium heat, melt the butter. Remove from heat and whisk in the sugar, eggs, and vanilla.
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Sift in the flour, cocoa powder, salt, and baking powder. Stir until just combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 3035 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
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Remove brownies from the oven and immediately sprinkle chopped Andes mints over the hot brownies.
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Let them sit for a few minutes to melt, then gently spread the melted mints into an even layer.
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Cool completely at room temperature, then chill in the fridge for easier slicing.
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Optional: top with extra chopped Andes mints before serving for added texture and flair.
Notes
These brownies are rich, so smaller squares go a long way. You can make them a day in advance — the flavor gets even better! Store in an airtight container in the fridge for up to 5 days.
