Description
These Andes Mint Brownies are rich, fudgy, and topped with a layer of creamy mint chocolate. With a gooey brownie base and a cool minty finish, they’re the ultimate treat for chocolate mint lovers!
Ingredients
For the Brownie Layer:
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1 cup (2 sticks) unsalted butter
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2 cups granulated sugar
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4 large eggs
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1 tsp vanilla extract
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1 cup all-purpose flour
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1 cup unsweetened cocoa powder
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1/2 tsp salt
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1/2 tsp baking powder
For the Mint Layer:
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1 1/2 cups Andes Mint candies, chopped (or Andes Creme de Menthe Baking Chips)
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Optional: extra Andes mints for topping
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
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In a saucepan over medium heat, melt the butter. Remove from heat and whisk in the sugar, eggs, and vanilla.
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Sift in the flour, cocoa powder, salt, and baking powder. Stir until just combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
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Remove brownies from the oven and immediately sprinkle chopped Andes mints over the hot brownies.
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Let them sit for a few minutes to melt, then gently spread the melted mints into an even layer.
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Cool completely at room temperature, then chill in the fridge for easier slicing.
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Optional: top with extra chopped Andes mints before serving for added texture and flair.
Notes
These brownies are rich, so smaller squares go a long way. You can make them a day in advance — the flavor gets even better! Store in an airtight container in the fridge for up to 5 days.