Andes Mint Brownies Recipe

These Andes Mint Brownies are pure chocolatey bliss with a cool, minty twist. Fudgy, rich, and irresistibly decadent, they come together with ease and are perfect for satisfying that dessert craving—especially when you want something quick but impressive. The combination of deep chocolate and refreshing mint makes them a standout treat for parties, holidays, or a cozy night in.

Why You’ll Love This Recipe

• Quick to Prepare: You’ll have these brownies ready for the oven in under 15 minutes. No complicated steps, no fuss.
• Decadent Flavor Combo: The richness of the chocolate paired with creamy, minty Andes candies is next-level good. Think of your favorite peppermint patty, but in brownie form.
• Crowd-Pleaser: Whether you’re bringing dessert to a potluck or baking for a holiday tray, these brownies are always a hit.
• Fudgy and Soft: These aren’t cakey brownies—they’re dense, moist, and full of gooey chocolate with just the right amount of chew.

Ingredients You’ll Need

• Butter: For that classic rich brownie base and smooth, melt-in-your-mouth texture.
• Sugar: Balances the bitterness of the cocoa and enhances the chewy crust.
• Eggs: Helps bind everything together and adds structure and moisture.
• Vanilla Extract: Rounds out the chocolate and mint flavors with warmth.
• Unsweetened Cocoa Powder: Deep chocolate flavor without added sweetness—essential for that rich, dark base.
• All-Purpose Flour: Just enough to hold it all together without drying out the texture.
• Salt: A little goes a long way to balance sweetness and boost all the flavors.
• Andes Mints: Chopped and folded into the batter and sprinkled on top—they melt into creamy pockets of minty goodness.
• Chocolate Chips (optional): For extra bursts of melty chocolate. Totally optional, but highly encouraged.

Variations

• Extra Minty: Add a few drops of peppermint extract to the batter if you love a bold mint flavor.
• Mint Chocolate Chip Style: Fold in white chocolate chips or chopped mint chocolate bars for extra variety.
• Frosted Version: Top cooled brownies with a simple chocolate ganache or mint buttercream for a bakery-style finish.
• Gluten-Free: Use a 1:1 gluten-free flour blend and reduce baking time slightly. Keep an eye on texture.

How to Make Andes Mint Brownies

Step 1: Melt the Butter and Sugar

In a saucepan or microwave-safe bowl, melt the butter, then stir in the sugar until smooth and glossy. This creates that signature crackly brownie top.

Step 2: Mix in Eggs and Vanilla

Let the butter mixture cool slightly before whisking in the eggs and vanilla. This helps create a rich, thick batter without scrambling the eggs.

Step 3: Add Dry Ingredients

Sift in cocoa powder, flour, and salt. Stir until just combined—don’t overmix or the brownies may turn cakey.

Step 4: Fold in Andes Mints

Chop up the Andes Mints and gently fold them into the batter. Save a few for sprinkling on top before baking.

Step 5: Bake

Pour the batter into a greased or parchment-lined baking dish. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick comes out with a few moist crumbs. The center should look set but still soft.

Step 6: Cool and Slice

Let the brownies cool in the pan for at least 30 minutes. The cooling time is key—it helps the brownies set and intensifies the flavors. Slice and enjoy!

Pro Tips for Making the Recipe

• Don’t Overbake: These brownies should be fudgy, not dry. Take them out when they still look slightly underdone in the center—they’ll firm up as they cool.
• Use Quality Cocoa Powder: A good unsweetened cocoa powder makes all the difference. It adds depth and richness that cheap cocoa just can’t replicate.
• Chill Before Cutting: For perfectly clean slices, pop the brownies into the fridge for 20–30 minutes before cutting.
• Line Your Pan: Use parchment paper to make lifting the brownies out a breeze. It saves cleanup and gives sharp edges.

How to Serve

Straight Up:

Serve these brownies at room temperature with a cold glass of milk or a hot cup of coffee. That cool mint and warm chocolate combo? Perfect.

A la Mode:

Top a warm brownie with vanilla ice cream and drizzle with chocolate sauce. It’s an easy dessert upgrade that feels fancy.

Party Tray:

Cut into bite-sized squares and stack them on a platter for gatherings. They look stunning with a sprinkle of crushed mints on top.

Make Ahead and Storage

Storing Leftovers

Keep brownies in an airtight container at room temperature for up to 4 days. They’ll stay moist and fudgy.

Freezing

Wrap cooled brownies in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature when ready to enjoy.

Reheating

Pop a brownie in the microwave for 10–15 seconds if you want that warm, just-baked texture again.

FAQs

Can I use mint extract instead of Andes Mints?
Yes, you can, but use it sparingly—peppermint extract is strong. Just 1/4 to 1/2 teaspoon will do. Combine it with chocolate chips or chunks for a similar flavor profile.

Why are my brownies cakey instead of fudgy?
Cakey brownies usually happen when there’s too much flour or the batter is overmixed. Stick to the recipe, and make sure to mix only until just combined.

Can I double the recipe for a larger crowd?
Absolutely! Just bake it in a 9×13 pan and increase the baking time slightly. Keep checking with a toothpick starting at 30 minutes.

Do I need to refrigerate these brownies?
Nope! They stay best at room temperature. Only refrigerate if your kitchen is especially warm or if you prefer chilled brownies.

Final Thoughts

These Andes Mint Brownies are the kind of dessert that feels a little indulgent but is shockingly easy to whip up. They deliver on both flavor and texture—minty, chocolatey, fudgy perfection in every bite. Whether you’re baking for yourself or to impress someone else, give this recipe a try and don’t be surprised if it becomes your new go-to brownie fix.

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