Oh my goodness, let me tell you about these Andes Mint Brownies—they’re the perfect marriage of rich chocolate and refreshing mint that’ll make you weak in the knees! I first made these for a holiday party years ago, and now they’re my most requested treat. There’s something magical about how the creamy mint melts into that fudgy brownie base. Trust me, one bite and you’ll understand why my friends call these “dangerously good.”
The secret? Using real Andes mints—those little green-wrapped treasures—folded right into the batter and scattered on top. They create these pockets of minty bliss that contrast beautifully with the deep chocolate flavor. Plus, they’re easier to make than you’d think! Just one bowl (okay, maybe two), simple ingredients, and about half an hour in the oven. Perfect for when you need a showstopping dessert without spending all day in the kitchen.
Why You’ll Love These Andes Mint Brownies
Listen, these aren’t just any brownies—they’re little squares of pure joy! Here’s why they’ll become your new obsession:
- That perfect fudgy texture – dense, moist, and rich without being overly sweet
- Refreshing mint surprise – those Andes mints melt into creamy pockets of cool flavor
- Foolproof to make – no fancy techniques, just straightforward mixing and baking
- Crowd-pleasing magic – they disappear faster than you can say “just one more bite”
- Nostalgia in every bite – tastes like childhood memories but way more sophisticated
Seriously, what’s not to love? The hardest part will be sharing them!
Ingredients for Andes Mint Brownies
Okay, let’s gather our treasures! Here’s exactly what you’ll need to make these minty wonders:
- 1/2 cup plus 1 tablespoon (80g) all-purpose flour – spoon it lightly into your measuring cup and level it off (no packing!)
- 1/2 teaspoon salt – just enough to make the chocolate flavors pop
- 1/4 teaspoon baking powder – our little lift helper
- 2 large eggs – room temperature is key for smooth mixing
- 3/4 cup (150g) granulated sugar – for that perfect sweetness
- 1/4 cup (50g) packed light brown sugar – adds moisture and depth
- 1/4 cup (60ml) canola oil – keeps things extra fudgy
- 1 teaspoon vanilla extract – the flavor booster
- 1/4 cup (57g) unsalted butter – because butter makes everything better
- 4 ounces semi-sweet chocolate – chopped small for even melting
- 2 tablespoons Dutch process cocoa powder – richer flavor than regular cocoa
- 28 Andes mints (1 package) – chopped roughly (some big chunks are good!)
Pro tip: Measure everything before starting – it makes the whole process smoother!
Equipment You’ll Need
Grab these kitchen essentials—nothing fancy, I promise! You probably have most of them already:
- 8×8-inch metal baking pan – gives you those perfect edges
- Parchment paper – lifesaver for easy brownie removal
- Mixing bowls – one large, one small (or just wash one halfway through!)
- Whisk – for getting everything beautifully smooth
- Small saucepan – for melting chocolate (or use a microwave-safe bowl)
- Spatula – to scrape every last bit of batter into the pan
That’s it! No stand mixers or special gadgets needed—just good old-fashioned baking.
How to Make Andes Mint Brownies
Alright, let’s get baking! I’ll walk you through each step—it’s easier than you think, and oh-so-worth it when you pull these minty beauties out of the oven.
Prep the Oven and Pan
First things first: position a rack in the center of your oven and preheat to 350°F (180°C). Trust me, that middle rack position makes all the difference for even baking. Grab your trusty 8×8-inch metal pan—it gives the best heat distribution for those perfect crispy edges. Line it with parchment paper (leave some overhang for easy lifting later) or grease it really well with non-stick spray. Nobody wants stuck-on brownie casualties!
Mix Dry and Wet Ingredients Separately
In a small bowl, whisk together the flour, salt, and baking powder—this is our dry team. Set them aside while we work on the wet ingredients. In your larger bowl, whisk the eggs like you mean it until they’re nice and frothy. Then add both sugars, oil, and vanilla, whisking until everything’s smooth and glossy. See how the mixture lightens in color? That’s exactly what we want!
Melt Chocolate and Butter
Now for the magic potion! In a small saucepan over low heat (or microwave-safe bowl if you’re going that route), melt the butter and chopped chocolate together. Stir constantly—I mean it, don’t walk away! Chocolate burns faster than you can say “oops.” Once it’s smooth and shiny, whisk in the cocoa powder until it disappears completely. The smell alone will make your kitchen smell like heaven.
Combine Everything and Bake
Pour that gorgeous chocolate mixture into your sugar-egg mixture and whisk until it’s one unified, velvety batter. Now gently fold in the dry ingredients—just until no flour streaks remain. Here comes the fun part: stir in half of those chopped Andes mints (save the rest for topping!). Spread the batter into your prepared pan, then scatter the remaining mint pieces over the top like little green jewels. Bake for 22-27 minutes—you want moist crumbs on a toothpick, not clean. Let them cool completely in the pan (I know, the wait is torture) before cutting into squares.
Tips for Perfect Andes Mint Brownies
After making these brownies more times than I can count, I’ve learned a few tricks that guarantee perfection every single time:
- Cooling is non-negotiable – I know it’s hard, but let them cool completely before cutting. Warm brownies crumble everywhere!
- Dutch-process cocoa matters – It gives that deep, rich chocolate flavor regular cocoa just can’t match.
- Chop mints unevenly – Some big chunks mixed with smaller pieces create amazing texture surprises.
- Metal pan magic – Glass pans bake differently—stick with metal for those perfect crispy edges.
- Room temp eggs – They incorporate better into the batter for that smooth, fudgy texture we love.
Oh! And always use a plastic knife to cut cooled brownies—it gives you those clean, crumb-free slices that look bakery-perfect!
Variations and Substitutions
Want to mix things up? Try these easy twists on our beloved Andes Mint Brownies:
- More minty! Add 1/4 teaspoon peppermint extract to the batter for extra zing
- Dark chocolate lovers – Swap the semi-sweet chocolate for 70% dark chocolate
- No Andes mints? Use crushed mint candies or even mint chocolate chips
- Gluten-free – Substitute 1:1 gluten-free flour blend (the brownies will be slightly denser)
See? Endless ways to make these brownies your own!
Serving and Storing Andes Mint Brownies
Here’s the best way to enjoy these minty delights! Cut them into 16 perfect squares—I use a plastic knife for clean edges. They’re amazing slightly warmed (10 seconds in the microwave does wonders) with a cold glass of milk. Store leftovers (if you have any!) in an airtight container at room temperature for up to 3 days. The mint flavor actually gets better on day two!
Nutritional Information
Here’s the scoop on what’s in each delicious brownie square (based on cutting into 16 pieces):
- Calories: 180
- Fat: 9g (4g saturated)
- Carbohydrates: 22g
- Sugar: 15g
- Protein: 2g
Remember—these are estimates and may vary based on your exact ingredients and portion sizes. But let’s be honest, when brownies taste this good, who’s counting?
Frequently Asked Questions
I get asked about these Andes Mint Brownies all the time—here are the answers to the most common questions:
Can I use mint extract instead of Andes mints?
You absolutely can! Use 1/4 teaspoon peppermint extract in the batter (any more and it might overpower). But honestly? The Andes mints create those dreamy melty pockets that extract just can’t replicate. Try both ways and see which you prefer!
How do I store leftovers (if I somehow have any)?
Pop them in an airtight container at room temperature—they’ll stay perfect for 3 days. The mint flavor actually gets better after a day! For longer storage, freeze them between parchment paper layers for up to 2 months. Just thaw at room temperature when the craving hits.
Why did my brownies turn out cakey instead of fudgy?
Oh no! Usually this means the batter got overmixed after adding the flour, or the oven ran hot. Next time, mix just until combined, and maybe check your oven temp with a thermometer. Also—don’t skip the oil! It’s key for that fudgy texture we love.
Can I double this recipe?
Yes! Double everything and bake in a 9×13″ pan for about 30-35 minutes. Keep an eye on them—you’ll know they’re done when the center barely jiggles. More brownies = more happiness!
What’s the best way to cut clean brownie squares?
My secret weapon? A plastic knife! Seriously—it glides through without dragging crumbs. And always wait until they’re completely cooled (I know, torture). Wipe the knife between cuts for picture-perfect slices every time.
Your Turn!
Now I want to hear from you—did these Andes Mint Brownies become your new obsession too? Snap a pic of your minty masterpiece and tag me, or leave a rating below! Nothing makes me happier than seeing your baking wins. Check out more inspiration on Pinterest.
Print
Andes Mint Brownies Recipe That Melts in Your Mouth
- Total Time: 40 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Rich and fudgy brownies infused with Andes mint chocolates for a refreshing twist.
Ingredients
- 1/2 cup plus 1 tablespoon (80 g) all purpose flour, spooned and leveled
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 large eggs at room temperature
- 3/4 cups (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- ¼ cup (60 ml) canola oil
- 1 teaspoon vanilla extract
- ¼ cup (½ stick, 57 g) unsalted butter
- 4 ounces semi-sweet or bittersweet chocolate, chopped
- 2 Tablespoons Dutch process cocoa powder
- 28 Andes mints (1 package), chopped
Instructions
- Prep oven and pan. Position a rack in the center of your oven and preheat to 350°F (180°C). Line an 8×8” pan with parchment paper or grease with non-stick spray.
- Combine dry ingredients. In a small bowl, whisk flour, salt, and baking powder. Set aside.
- Combine wet ingredients. In a large bowl, whisk granulated sugar, eggs, brown sugar, oil, and vanilla.
- Combine butter and chocolate. Melt butter and chocolate in a small saucepan over low heat. Stir frequently. Remove from heat and whisk in cocoa powder.
- Add chocolate mixture to sugar mixture. Whisk until smooth.
- Add dry ingredients. Stir until just combined. Fold in half the chopped Andes mints.
- Bake brownies. Spread batter into the pan and top with remaining Andes mints. Bake for 22–27 minutes until a toothpick comes out with moist crumbs. Cool in pan before cutting.
Notes
- Use a metal pan for best results.
- Cool completely before cutting for clean slices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 15g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg