Name: Andes Mint Brownies
Prep time: 10 min
Cook time: PT-488455H7M54S
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 cup plus 2 tablespoons bittersweet chocolate, chopped; ½ cup unsalted butter; 3 tablespoons Dutch-process cocoa powder; 3 large eggs, room temperature; 1¼ cups granulated sugar; 2 teaspoons vanilla extract; ½ teaspoon salt; 1 cup all-purpose flour; 1 cup chopped Andes Mints; 1 cup chopped bittersweet chocolate; ¼ cup heavy cream; ¼ teaspoon mint extract; ¼ cup chopped Andes Mints

Jump to Recipe·Leave a Review

I bring you decadent Andes Mint Brownies—rich, fudgy chocolate squares studded with cool mint candies and topped with a smooth chocolate ganache laced with mint extract. Each bite delivers a rich chocolate punch paired with that signature refreshing mint.

Andes Mint Brownies

Why You’ll Love This Recipe

I love how Andes Mint Brownies strike the perfect balance between deep, gooey chocolate and crisp, cooling mint. They’re made from scratch, but simple enough for any baker to tackle. The soft centers, melty Andes chunks, and that optional silky ganache layer make these brownies feel both cozy and indulgent. I often make them for holidays, gatherings, or just because I need a chocolate fix with a twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup plus 2 tablespoons bittersweet chocolate, chopped
½ cup unsalted butter
3 tablespoons Dutch-process cocoa powder
3 large eggs, room temperature
1¼ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 cup all-purpose flour
1 cup chopped Andes Mints

For the ganache topping (optional):

1 cup chopped bittersweet chocolate
¼ cup heavy cream
¼ teaspoon mint extract
¼ cup chopped Andes Mints

Directions

I start by preheating the oven to 350°F and lining an 8×8-inch baking pan with parchment paper. A little grease helps the parchment stick.
I melt the bittersweet chocolate and butter together in a double boiler or microwave. Once smooth, I whisk in the cocoa powder and set it aside to cool.
In a large bowl, I beat the eggs and sugar on medium-high speed for about a minute. Then I add the vanilla and salt.
I slowly pour in the cooled chocolate mixture while mixing on low speed.
I fold in the flour gently, making sure not to overmix, and stir in the chopped Andes Mints.
I pour the batter into the prepared pan and smooth the top.
I bake the brownies for 25 to 30 minutes, until a toothpick comes out with just a few moist crumbs. After baking, I let them cool completely in the pan.
For the ganache (if I’m using it), I heat the heavy cream until just simmering, pour it over chopped chocolate and mint extract, let it sit for five minutes, then stir until smooth. I spread the ganache over the cooled brownies and sprinkle more Andes Mints on top. A quick chill helps the ganache set.

Servings and timing

This recipe makes 16 brownies. It takes about 10 minutes to prepare the batter, 25 to 30 minutes to bake, and around 2 hours to cool fully. If I’m adding ganache, I usually add another 15 minutes of chill time.

Variations

I skip the ganache sometimes and just serve them as-is with the melty Andes pieces inside.
I’ve made these with a peppermint or vanilla glaze instead of ganache for a lighter touch.
When I’m in a hurry, I’ve used a brownie mix and just stirred in chopped Andes Mints—still delicious.
I’ve also added a few drops of espresso or coffee extract to intensify the chocolate flavor.

storage/reheating

I store these brownies in an airtight container at room temperature for up to five days. When stacked, I separate layers with parchment to keep the ganache tidy. They also freeze well—I wrap individual squares and store them for up to three months. When ready to eat, I let them thaw in the fridge or on the counter.

Andes Mint Brownies

FAQs

Can I use a boxed brownie mix?

Yes, I’ve done it before. I just prepare the mix as directed and fold in chopped Andes Mints before baking.

How do I keep the brownies fudgy and not cakey?

I avoid overmixing the batter, especially after adding the flour. I also make sure to measure my ingredients carefully, especially the flour.

Can I double the recipe?

Yes, I double the ingredients and bake them in a 9×13-inch pan. The baking time stays about the same—just watch the center closely.

Do I need to use ganache?

Not at all. The brownies are great on their own, but I add the ganache when I want that extra indulgent finish.

What’s the best way to cut clean slices?

I chill the brownies first and use a sharp knife. Wiping the blade clean between each cut helps keep the edges neat.

Conclusion

These Andes Mint Brownies are one of my favorite treats when I’m craving something rich and refreshing. The cool mint, the dense chocolate, and the optional ganache make them perfect for any occasion—from casual get-togethers to festive celebrations. I always enjoy making and sharing them, and I hope you do too.