These andes mint brownies are a chewy, fudgy brownie with bits of chopped andes mints mixed inside. They're so simple to throw together and taste so delicious and minty.
Andes mint brownies are the perfect simple dessert to make it feel festive. They require one bowl and just a few basic ingredients, with chopped up andes mints to elevate them. If you love chocolate mint you will LOVE these!
If you love trying other versions of brownies you should also try my biscoff brownies, peanut butter marshmallow brownies, or my oreo cheesecake brownies.
WHY YOU WILL LOVE THESE
BROWNIE- A rich and fudgy brownie bottom with no mixer required.
EASY TO MAKE- Once you see how easy these are to make you'll ditch the boxed brownie forever.
ANDES MINTS- The little bits of andes mints take these brownies to a whole new level.
INGREDIENT NOTES
- Butter- Once you have melted your butter allow it to cool before beginning.
- Eggs- Make sure they are room temperature.
- Flour- If you have a scale make sure and weigh your flour, if not, lightly spoon it into a measuring cup so it isn't too packed.
- Cocoa Powder- You can use regular or dutch process.
- Andes Mints- You can buy already chopped ones in the baking aisle by the chocolate chips, but the bars that you chop yourself will melt more.
STEP BY STEP INSTRUCTIONS
STEP ONE: In a medium mixing bowl, mix melted butter and sugar together. Add eggs, milk and vanilla and mix again until light in color.
STEP TWO: In a small bowl whisk together dry ingredients, salt, baking powder, flour and cocoa powder. I do this so there aren't clumps of cocoa powder that won't mix well once added to the wet ingredients.
STEP THREE: Add dry ingredients to wet ingredients and mix again. Fold in andes mints.
STEP FOUR: Spread batter evenly in pan and sprinkle more andes mints on top if you'd like.
STEP FIVE: Bake for about 35-38 minutes in an 8x8, or 25-30 in a 9x13. You want the edges to start to pull away from the sides of the pan and darken, but the middle to still jiggle just slightly. Then allow them to sit and firm up while they cool.
EXPERT BAKING TIPS
These brownies also freeze so well. I often times will double the recipe and then throw them in the freezer for when I need a quick treat for someone.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Cutting brownies with a plastic knife will give them the perfect clean lines.
FAQ
Yes, just follow the instructions on the box and mix in the andes mints as suggested.
Yes, this recipe will double perfectly in a 9x13 baking pan for a thicker brownie, or on a cookie sheet for a thinner brownie.
When the corners start to pull away from the sides of the pan and the center no longer jiggles.
STORING AND FREEZING
Store andes mint brownies in an airtight container if possible, or with saran wrap along the top to keep maximum freshness. They will stay fresh for up to 5 days kept in the fridge.
FREEZING
Brownies will freeze well for up to 3 months. Wrap tightly and store in a large freezer bag or container. Thaw overnight in the refrigerator. I like to freeze them in individual sandwich bags and put one in my kids lunch to thaw by lunchtime.
OTHER HOLIDAY RECIPES TO TRY
Soft Gingerbread Cookies with Cinnamon Icing
Gingerbread Cake with Cream Cheese Frosting
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do.
And please make sure to leave a star review below!
Andes Mint Brownies
Ingredients
- ⅔ cup (151.33 g) melted butter cooled
- 2 cups (400 g) granulated sugar
- 2 large eggs room temp
- ¼ cup (61 g) milk room temp
- 1 tablespoon vanilla
- ½ teaspoon (0.5 teaspoon) salt
- 1 teaspoon baking powder
- 1⅓ cups (186 g) all-purpose flour
- ½ cup (43 g) cocoa powder
- 1 cup (170 g) chopped andes mints
Instructions
- Preheat oven to 325 F. Line an 8x8 or 9x13 pan with parchment paper and spray.
- In a medium mixing bowl, mix melted butter and sugar together. Add eggs, milk and vanilla and mix again until light in color.
- In a small bowl whisk together dry ingredients, salt, baking powder, flour and cocoa powder. I do this so there aren't clumps of cocoa powder that won't mix well once added to the wet ingredients.
- Add dry ingredients to wet ingredients and mix again. Fold in andes mints.
- Spread batter evenly in pan and sprinkle more andes mints on top if you'd like.
- Bake for about 35-38 minutes in an 8x8, or 25-30 in a 9x13. You want the edges to start to pull away from the sides of the pan and darken, but the middle to still jiggle just slightly. Then allow them to sit and firm up while they cool.
Courtney
Soooooooooo good! Thank you for another fantastic recipe
brooke
Yay! Thank you so so much!!!
Kerry
I made these in a 9 x 13 using a foil sling that I greased with butter b/c I was out of both parchment and spray (next time I'll for sure use parchment and spray). Baked for 24 minutes, topped with a whole lot more Andres stuff (the remaining bag minus the 1 cup in the brownies) and baked for 4 more minutes. These were fudgy perfection and the crowd loved them. Let them fully cool before removing from sling/pan.