Andes mint brownies are fudgy and thick brownies filled with mint chocolate! They come together in one bowl and are guaranteed to satisfy your chocolate craving!
One flavour combo that I love during the Christmas season is mint and chocolate! Today we're baking these Andes mint brownies. They are super fudgy and filled with mint chocolate in every bite!
These brownies come together in one bowl and are ridiculously easy to bake. If you love the mint chocolate combination, you will love these brownies!
For more brownie recipes, try Fudgy M&M Brownies, Brown Butter Brownies, and Fudgy Oreo Brownies.
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Why this recipe works
Mint and chocolate – This flavour is so underrated in my opinion and really elevates these brownies!
Easy to make – Only simple ingredients and one bowl required! No electric mixer.
Fudgy brownies – These brownies are fudgy and have that perfect crinkle top we all love in brownies.
Ingredients Notes
Butter – I used unsalted. This will be melted.
Andes chocolate – I found these at my local grocery store. These ones are great quality!
Brown sugar – I used dark brown sugar, but light brown sugar works as well.
Eggs – Remove 2 hours before baking.
Chocolate chips - I used semi-sweet chocolate chips. You can also use dark chocolate, but milk would be to sweet.
Step by step instructions
Here is how to make and bake these Andes mint brownies. You will need an 8×8 square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.
Step 1 – Prep. Grease the pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
Step 2 – Melt the butter and chocolate. Once the butter is hot, add in the chocolate. Whisk on low until it turns glossy. Remove from heat.
Step 3 – Whisk wet ingredients. In a large bowl, whisk the eggs, egg yolk, brown sugar and vanilla until smooth.
Step 4 - Whisk together. Add the chocolate mixture into the whisked mixture and combine until smooth.
Step 5 - Add dry ingredients. Add in flour, cocoa powder, and salt. Using a spatula, fold until just combined. Do not overmix! Add in Andes mints and chocolate chips and mix in.
Step 6 - Transfer and bake. Transfer the brownie batter into the prepared pan and spread evenly. Top off with extra chocolates if desired.
Bake for 22-28 minutes or until the top is shiny and the edges are cracked. Mine took 28 minutes. A toothpick inserted into the center should be fudgy, but not wet with batter.
Step 7 – Cool the brownies. The brownies still bake in the pan as they cool down. Therefore it’s best to wait until they’re completely cooled before slicing. If you cut them while hot/very warm they’ll fall apart.
Store the brownies at room temperature on your counter or in the fridge for up to 5 days!
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Line the bottom and two sides with parchment paper. Grease the other two sides. This will allow for the easiest removal from the pan.
- You want to mix the butter and chocolate chips together when the butter is really hot. Allow it to cool for 5 min before adding in the bowl – you don’t want to cook the eggs!
- Use chocolate chips or a chocolate bar. Both work great!
FAQ
Should I use a glass or metal pan?
I always use dark metal pans! Glass pans heat differently and therefore change the brownie texture and time of baking.
How do I know my brownies are ready?
You’ll know it’s ready when a toothpick comes out slight fudgy. If it is runny and the batter is dripping off the toothpick, bake for an additional 5 minutes and check again.
Check out these recipes
- 3 Ingredient No Bake Peanut Butter Oatmeal Bars
- No Bake Coconut Chocolate Oat Bars
- Chewy Coconut Bars
- Brown Butter Chocolate Chip Cookie Bars
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Andes Mint Brownies
Ingredients
- 3/4 cups butter melted
- 1 1/4 cups semi-sweet chocolate chips or dark
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 2 eggs room temperature
- 1 egg yolk room temperature
- 1 tbsp vanilla
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 20 Andes mints chopped
- 1/2 cup semi-sweet chocolate chips
Equipment
Instructions
- Preheat the oven to 350°F. Grease an 8×8 pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
- Using a double boiler method on medium heat, melt the butter. Then add in the chocolate and mix until glossy and smooth. Remove from heat and allow to cool for 10 minutes.3/4 cups butter, 1 1/4 cups semi-sweet chocolate chips
- In a large bowl, add eggs, egg yolk, vanilla, brown sugar, and white sugar. Whisk until pale and bubbly (2-3 minutes).1/2 cup dark brown sugar, 1/2 cup white sugar, 2 eggs, 1 egg yolk, 1 tbsp vanilla
- Add in the chocolate mixture and mix together gently using a spatula until well combined.
- Add in the flour, cocoa powder, and salt. Fold until a brownie batter forms.3/4 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 tsp salt
- Pour the batter into the prepared baking dish, spread evenly, and top with a handful of chocolate chips and Andes mint chocolates.20 Andes mints, 1/2 cup semi-sweet chocolate chips
- Bake the brownies for 22-28 minutes. Mine took 28 minutes. The brownies are ready when a toothpick inserted comes out slightly fudgy. If the batter is wet, keep baking for an additional 5 minutes.
- When ready, slightly open your oven door and allow the hot air to escape. If you just take them straight out of them oven, the brownies will drop. After 10 minutes, remove from the oven and allow to cool on your counter before slicing. You can speed up the cooling process by placing them in the fridge as well.
- Enjoy!
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