Andes Mint Brownies — 🤎💚🍫 Super fudgy brownies loaded with Andes Mint candies! Chocolate + mint is the best! So quick and EASY to make. Whether you want to make these for the holidays, St. Patrick’s Day, or anytime you’ve got a chocolate craving, come meet your new FAVORITE brownies!
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The BEST Mint Chocolate Brownies
I originally posted this recipe back in 2014 and here we are, 11 years later, and these are still a personal AND fan favorite!
One thing I’ve always loved is Andes Mints. My grandma used to keep a stash and I knew exactly where it was. I raided it frequently and thoroughly.
I’ve made many desserts with a base layer of chocolate, then a mint filling, and a chocolate topping. Love them all, but wanted to change up that pattern.
The brownies have a box of 28 Andes diced and stirred into the batter and another box of 28 mints that are diced on top! If you like mint, you’re going to love these mint chocolate brownies.
The brownie base is adapted from my Turtle Brownies, which I also adapted for Pumpkin Cream Cheese-Filled Brownies, and now with mint.
- It’s a fast, one-bowl, no-mixer recipe that’s as easy as using a boxed brownie mix.
- The brownies are ultra fudgy, not at all cakey, ridiculously rich, boldly chocolaty, and perfectly minty.
- The Andes baked into the brownies adds the perfect pop of mint flavor and some texture.
- Biting into the little Andes pieces amidst the dense, smooth brownie is almost as good as the layer of melted chocolate chips and Andes on top of the brownies!
- It’s like a brick wall of chocolate and mints. Best brick wall ever and perfect for the holiday season!
More easy mint Dessert recipes
What’s in Andes Mint Brownies?
To make these chocolate mint brownies, you’ll need:
- Unsalted butter
- Dark chocolate
- Eggs
- Granulated sugar
- Vanilla extract
- Brewed coffee (optional)
- Instant espresso granules (optional)
- Salt
- All-purpose flour
- Andes mints
- Semi-sweet chocolate
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Andes Mint Brownies
The brownie batter comes together like your typical brownie base, combining wet and dry ingredients.
- Melt the butter and chocolate in a large mixing bowl.
- Stir in the wet ingredients and then the mint candy. Tip – Make sure the batter has cooled somewhat before mixing in the Andes mints. You don’t want to melt them!
- Then add the dry ingredients, stirring just until incorporated.
- Turn the batter into a foil-lined 8×8-inch pan (the foil makes cleanup so much easier!), and bake until done.
- Cool completely and, top with a thin layer of melted chocolate and the remaining chopped Andes mints. You MUST let the brownies cool for at least 4 hours before slicing them. They need time to set up, as does all that ooey gooey mint chocolate.
Avoid melting
Make sure when you’re adding the Andes to both the batter and the top that neither the batter or melted chocolate chips are exceedingly warm or the Andes will melt on contact. Not bad and won’t effect taste, but visually not what I wanted.
Seeing the mint-colored green stripe peeking through is the best.
Recipe FAQs
Yes, but neither the brewed coffee nor the instant espresso granules make the mint brownies taste even remotely like coffee. They simply enhance and round out the chocolate flavor and make the brownies taste even richer.
Yes! Simply double the ingredients list and bake in a 9×13-inch pan. The bake time may need to be increased, but use your best judgment.
Transfer leftover brownies to an airtight container, and store them at room temperature for up to 1 week. Or, transfer them to the fridge for up to 2 weeks.
Yes! Wrap the brownies tightly with plastic wrap, and transfer them to a sealable bag. Freeze for up to 6 months. Thaw in the fridge or at room temperature to serve.
Andes Mint Brownies
Equipment
- 1 (8-inch) Square Baking Pan
- 1 Large, Microwave-Safe Bowl
- 1 Small Microwave-Safe Bowl
- 1 Wire Rack
Ingredients
Brownies
- ½ cup unsalted butter, 1 stick
- 6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
- 2 large eggs
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon brewed coffee, leftover or cold coffee is okay, optional but recommended
- 1 teaspoon instant espresso granules, optional but recommended
- pinch salt, optional and to taste
- ¾ cup all-purpose flour
- 28 Andes mints, one 4.6-ounce package, unwrapped and each mint diced into thirds
Topping
- 1 cup semi-sweet chocolate chips
- 28 Andes mints, one 4.6-ounce package, unwrapped and each mint diced into thirds
Instructions
- Preheat oven to 350F. Optionally line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
- Brownies – In a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
- Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), optional salt, and whisk vigorously to combine.
- Add the flour and stir until smooth and combined without overmixing.
- Making sure the batter isn’t excessively warm so the Andes don’t melt (if yours seems on the warm side, wait for a minute or two before adding Andes), add the Andes. Working quickly and with a light hand, fold Andes into the batter using a spatula or spoon, making sure not to overwork the batter or the Andes will melt.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary.
- Bake for about 24 to 25 minutes, or until center has just set and is no longer glossy. The toothpick test is somewhat unreliable because you may hit melted, gooey Andes, but toothpick should come out clean or with a few moist crumbs, but no batter. Allow brownies to cool in pan on top of a wire rack while you make the topping.
- Topping – In a small microwave-safe bowl, add chocolate chips, and heat on high power to melt, about 1 minute. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted can be stirred smooth.
- Evenly pour the chocolate over brownies (they don’t have to be completely cooled), smoothing the top lightly with a spatula or offset knife; set aside on rack while you unwrap and dice the Andes.
- After chocolate has cooled for about 8 to 10 minutes, evenly sprinkle the Andes. The chocolate needs to be warm enough so the Andes will melt into it just enough to adhere, but not too warm or they’ll melt completely (not a bad thing in terms of taste, but not what I was going for visually); use your judgment about when to sprinkle them.
- Place pan on wire rack and allow to cool uncovered for about 4 hours, or until chocolate has set completely, before slicing. Alternatively, cover with a sheet of foil to prevent fridge smells, and place pan in fridge for about 2 hours, or until sufficiently chilled for slicing.
- Lift brownies out using foil overhang, slice, and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Mint Chocolate Desserts:
Loaded Mint Chocolate Chip Cookie Bars — These bars are a mint twist on the classic Seven Layer Bars many grew up with! Made with Ghirardelli Mint Chocolates, Andes Mints, and Mint Oreos on a chocolate chip cookie base.
The Best Chocolate Peppermint Cake — Easy, one-bowl, no mixer cake! Decadently chocolaty, perfectly pepperminty! Your new favorite cake!
Andes Mint Chip Soft Fudgy Chocolate Cookies — Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!
Fudgy Mint Chocolate Brookies {brownie + cookie} — Part fudgy brownies; part soft & chewy chocolate cookies. Minty, rich & loaded with Oreos!
Mint and Chocolate Fudge Oreo Bars — Fudge-topped mint bars with an Oreo crust! You can’t go wrong with mint & chocolate! Perfect for the holidays!
Creme de Menthe Bars – The classic bar everyone loves!
Triple Layer Fudgy Mint Oreo Brownies – A reader favorite, year after year!
Originally posted November 29, 2014 and reposted with updated text March 14, 2025.
My daughter said that these are the best brownies she has ever had! Thank you Averie Cooks! You have the best recipes!!!
Thanks for the 5 star review, Deb! I am so glad to hear that these are the best brownies your daughter has ever had. That’s lovely praise and I appreciate it!
can you double the recipe and use a 10×13 pan?
Yes you can do that. 9×13 tends to the the standard size pan but a 10×13 will also work if that’s what you have. Brownies will just be a bit thinner.
A go-to recipe in our family. Easily scalable. Fast to prep. Perfect in the crockpot. I’ve been able to modify it different ways to accomodate allergies and sensitivities of certain guests. And when it’s plated my plate looks as beautiful as the pictures here. A winner, time and again.
I am guessing that you must have intended to leave this review on a different recipe (not brownies) but I am glad to hear that which ever recipe you likely intended that it’s a go-to recipe for your family and perfect!
great
“Brownies will keep airtight at room temp for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 6 months”
hahahahah these brownies will not last that long!!! I have made these twice now, and they are SOOOO good!! Thank you so much for sharing this recipe. God bless you for your talents! My family loves them :)
Thanks for the 5 star review and I’m glad they don’t last long for you and you’ve made them twice!
“Brownies will keep airtight at room temp for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 6 months”
hahahahah these brownies will not last that long!!! I have made these twice now, and they are SOOOO good!! Thank you so much for sharing this recipe. God bless you for your talents! My family loves them :)
Made these for my boyfriend as a surprise treat (he LOVES Andes!). I read thru comments and took advice of one person who noted that Andes “chips” are a thing! I found a 10 oz bag at Wal mart for $2.68 or so and they worked perfectly in the recipe. I was one of the impatients though and sprinkled them on top when the chocolate was still a little too warm, so my top layer turned into more of a bark. Still beautiful and my boyfriend still cannot stop talking about them!!! SO fudgey and delicious straight from the fridge. Thank you!!!
Glad both you and your boyfriend loved these! I love them straight from the fridge too.