Andes Mint Brownies
Add a fresh minty flavor to your next batch of brownies! Topped with a rich chocolate ganache, these Andes mint brownies are super fudgy and delicious. There are chopped Andes mints in the batter and sprinkled on top making each bite delicious.
I’ve always loved the combination of mint and chocolate—mint chocolate chip ice cream is my favorite! The cool, refreshing mint pairs perfectly with rich, fudgy chocolate. So, I knew that adding Andes mints to a batch of brownies would be a winning idea. The result? A decadent treat with melty pockets of chocolatey mint in every bite.
Why You’ll Love This Recipe
- Mint chocolate flavor combo. If you like the fresh flavor of mint paired with decadent chocolate, then you’ll love these brownies.
- Reliable recipe. I used my go-to brownie recipe as the base and added the ganache topping pulled from my Christmas peppermint brownies.
- Great for sharing. Whether you’re baking for the holidays, looking for a green dessert to serve on St. Patrick’s Day or just want to surprise friends with a sweet treat, this recipe is just what you need!
Ingredient Notes
- Chocolate: Both the brownies and the ganache use melted bittersweet chocolate. Use a high-quality chocolate. It provides the better flavor and it’s easier to melt than cheaper brands. I prefer Ghirardelli or Guittard.
- Andes Mints: The star of the show are these Andes Mints. You can buy the bars or sometimes you can find a bag of pre-chopped chocolate mints in the baking aisle.
- Mint extract: To highlight the mint flavor, a small amount of mint extract is added to the ganache topping.
- Cocoa powder: Dutch-processed cocoa is preferred since it has a smoother flavor when baking soda is not in the recipe.
- Heavy cream: To make the ganache topping, 1/4 cup heavy cream is heated to scalding hot on the stovetop.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Substitute the ganache topping. Instead of ganache, try a chocolate buttercream or simply skip the topping all together.
Double the recipe. This recipe works well in a 13-inch by 9-inch baking pan as well. Simply double the ingredient measurements. Baking time will be the same.
How to Make Andes Mint Brownies
- Melt the chocolate and the butter in a double boiler. Mix in the cocoa powder.
- In a mixing bowl, beat eggs and sugar on medium-high speed until combined. Mix in the vanilla and salt.
- Add melted chocolate to the wet ingredients. Mix until combined. Stir in the flour, then the chopped Andes mint.
- Transfer batter to parchment-lined 8×8 baking pan. Bake at 350 F for 25 minutes. Cool completely.
- Make the chocolate ganache. Heat heavy cream until scalding hot. Pour over chocolate and add mint extract. Let the mixture sit for 5 minutes, then stir until melted.
- Spread ganache over cooled brownies. Garnish with chopped Andes mints. Cut and serve.
Expert Tips
Use a metal baking pan. This distributes heat more evenly and cools down more quickly. As a result, the brownies will have a more consistent texture and are less likely to be over-baked.
Weigh your ingredients. It’s more accurate than using measuring cups. If you don’t have a scale, spoon and level the flour into a measuring cup (don’t pack it down).
Choose a good quality chocolate. This is where most of the flavor comes from so it’s important to pick your favorite. A high quality chocolate, such as Ghirardelli or Guittard, is also easier to melt. This creates a smooth consistency for the ganache.
Storage Tips
Store brownies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to keep the topping intact.
Freeze for up to 3 months. Wrap in plastic wrap and aluminum foil to prevent freezer burn. Store in the freezer, then defrost in the refrigerator before bringing to room temperature and serving.
Recipe FAQ
Yes, in a pinch, boxed brownie mix can be used. I prefer the Ghirardelli triple chocolate brand.
Most likely too much flour was added. Use a kitchen scale or the spoon and level method for measuring flour. It’s also possible the batter was over-mixed, which incorporates too many air bubbles.
Related Recipes
Here are some more treats you may enjoy!
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Get the Recipe: Andes Mint Brownies
Ingredients
Brownies
- 1 cup plus 2 tablespoons (200 g) good quality bittersweet chocolate, chopped (or chocolate chips)
- ½ cup (113 g or 1 stick) unsalted butter, cut into quarters
- 3 Tablespoons (18 g) Dutch-process cocoa powder
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 cup (125 g) all-purpose flour
- 1 cup chopped Andes Mints
Ganache Topping
- 1 cup (170 g) chopped bittersweet chocolate, (or chocolate chips)
- ¼ cup (60 ml) heavy cream
- ¼ teaspoon mint extract
- ¼ cup chopped Andes Mints
Instructions
Brownies
- Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
- In a makeshift double boiler over low heat, melt chocolate and butter, stirring occasionally. Remove pan from the heat and whisk in the cocoa. Set aside to cool slightly.
- In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in chocolate mixture into the egg mixture (you can also stir it in by hand).
- Remove bowl from mixer and stir in the flour with a wooden spoon until just combined. Stir in the chopped Andes mints.
- Pour batter in the prepared baking pan. Spread evenly. Bake the brownies for 25 to 30 minutes. Let the brownies cool completely in the pan, about 2 hours.
Ganache Topping
- In a saucepan or the microwave, heat heavy cream until simmering. Place chocolate chips in a bowl, then pour heavy cream and mint extract over the chocolate. Let the mixture sit for 5 minutes, then stir until chocolate is melted. If the chocolate doesn’t melt, place the bowl in the microwave for 15 seconds on 50% power level.
- Spread ganache over cooled brownies and sprinkle chopped Andes bits on top. Chill the brownies for 15 minutes before slicing and serving.
