Andes Brownies
This rich, fudgy, chocolatey brownie with a velvety smooth chocolate ganache topped with Andes mints is the ultimate Mint Chocolate Brownie recipe for mint chocolate fans.
Andes Thin Mint Brownies Recipe
Is there anything more satisfying than that first bite into a rich, fudgy, chocolatey brownie?
On the flip side, is there any bigger crime against food than a dry and tasteless brownie?
To both questions, I think not.
My daughter Ella is a huge mint chocolate fan, so for our last batch of homemade brownies, I wanted to surprise her with a mint chocolate twist! Not only are Andes mint chips mixed into the batter, I also topped the brownies with a quick “boiled” brownie frosting (similar to a ganache) and then topped that with even more Andes mints.
The result is a decadent mint chocolate brownie that would satisfy the most avid mint chocolate lover.
Can these brownies be frozen? Yes, though freezing will effect the moisture slightly. To freeze, wrap the baked brownies in tinfoil or plastic wrap before placing in an airtight zip-top bag.
Can I use mint extract in these brownies? Yes, but be sparing with it as mint extract is vrey strong! Just 1 to 2 teaspoons is more than enough to impart a strong mint flavor.
More Christmas Brownie Recipes
- Turtle Brownies
- Nutella Brownies
- Cherry Cordial Brownies
- Peppermint Bark Brownies
- Mason Jar Christmas Brownie Mix
- Instant Pot Dulce de Leche Brownies
Thin Mint Brownie Ingredients
- Butter, melted
- White Sugar
- Eggs
- Vanilla Extract
- Cocoa Powder
- Flour
- Salt
- Baking Powder
- Chocolate Chips, optional
- Andes Mints
Ganache Ingredients:
- Milk
- Butter
- White Sugar
- Vanilla Extract
- Chocolate Chips
For the garnish:
- Andes Mint Bits
Scroll down to the printable recipe card for full measurements.
Tip: if you can’t find Andes baking chips, you can use mint flavored chocolate chips or chopped thin mints.
Kitchen Tools You May Find Helpful
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Measuring Cups and Spoons
- 9″ x 9″ casserole dish <– I love these Pyrex dishes with fitted lids for easy transportation to parties or leftover storage
- Mixing Bowl
- Spatula
- Microwave-safe bowl
- Saucepan
- Whisk
How to Make Andes Brownies
Preheat oven to 350F
Grease and line a 9″ x 9″ baking dish
In a large mixing bowl, combine the sugar and butter until light and fluffy, 2 minutes.
Add the eggs and vanilla and beat until incorporated.
In a separate medium-sized bowl, combine the cocoa powder, flour, salt and baking powder. Stir until mixed.
Add half of the dry ingredients into the butter-sugar mixture, beat well, then add remaining half.
Fold in optional chocolate chips and 1 cup Andes mints and then fold the mixture into the prepared baking dish.
Bake for 25-30 minutes, until the center is firm to the touch and the edges are crisp and pull away from the edges of the pan.
Place milk, butter and sugar in a medium saucepan over medium heat.
Stir frequently until the mixture is completely incorporated.
Add the vanilla extract and chocolate chips and stir until completely melted.
Remove from heat and pour over the brownies.
Sprinkle the remaining Andes mints over the wet ganache – you may need to press it into the ganache a bit.
Let set fully before cutting and serving.
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Andes Brownies
A decadent, rich and fudgy mint chocolate brownie recipe using Andes Thin Mints. These Andes Brownies are topped with a
Ingredients
- 1/2 cup butter, melted
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup chocolate chips, optional
- 1 cup Andes mints
Ganache Ingredients:
- 1/3 cup milk
- 1/3 cup butter
- 1 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
For the garnish:
- 1 cup Andes mint bits
Instructions
- Preheat oven to 350F
- Grease and line a 9" x 9" baking dish
- In a large mixing bowl, combine the sugar and butter until light and fluffy, 2 minutes.
- Add the eggs and vanilla and beat until incorporated.
- In a separate medium-sized bowl, combine the cocoa powder, flour, salt and baking powder. Stir until mixed.
- Add half of the dry ingredients into the butter-sugar mixture, beat well, then add remaining half.
- Fold in optional chocolate chips and 1 cup Andes mints and then fold the mixture into the prepared baking dish.
- Bake for 25-30 minutes, until the center is firm to the touch and the edges are crisp and pull away from the edges of the pan.
- Place milk, butter and sugar in a medium saucepan over medium heat.
- Stir frequently until the mixture is completely incorporated.
- Add the vanilla extract and chocolate chips and stir until completely melted.
- Remove from heat and pour over the brownies.
- Sprinkle the remaining Andes mints over the wet ganache - you may need to press it into the ganache a bit.
- Let set fully before cutting and serving.
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Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 614Total Fat: 42gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 99mgSodium: 488mgCarbohydrates: 107gFiber: 4gSugar: 92gProtein: 8g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
These mint chocolate brownies are a decadent treat for St Patrick’s Day, Christmas, or any time you have a mint chocolate craving!
For more delicious chocolate recipes, check out our No-Bake Peanut Butter Chocolate Lush or our Andes Mint Chocolate Cupcake recipe.
