Andes Mint Brownies Delight
Andes Mint Brownies: Fudgy chocolate brownies layered with creamy peppermint frosting and topped with a rich chocolate glaze studded with chopped Andes Mints. A decadent, minty twist on a classic treat—perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 buns 1x
Ingredients
Scale
Ingredients
- For the Brownies:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- For the Mint Layer:
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract
- Green food coloring (optional)
- For the Chocolate Topping:
- 1 1/2 cups semi-sweet chocolate chips
- 1 tablespoon butter
- 1 box Andes Mints (about 28 pieces), chopped
Instructions
- Preheat and Prep:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly.
- Make the Brownie Base:
- Melt the butter in a medium saucepan over low heat. Remove from heat and stir in sugar, then eggs one at a time. Add flour, cocoa powder, salt, and vanilla, mixing until just combined. Fold in the chocolate chips. Pour into the prepared pan and bake for 25-30 minutes, until a toothpick comes out with moist crumbs. Let cool completely.
- Prepare the Mint Layer:
- Beat softened butter, powdered sugar, heavy cream, and peppermint extract until smooth and fluffy (about 2-3 minutes). Add a few drops of green food coloring if desired. Spread evenly over the cooled brownies and chill in the fridge for 20 minutes to set.
- Add the Chocolate Topping:
- Melt the chocolate chips and butter together (microwave in 20-second bursts or use a double boiler). Stir in half the chopped Andes Mints until melted. Pour over the mint layer, spreading evenly. Sprinkle the remaining Andes Mints on top. Refrigerate for 1 hour until firm.
- Slice and Serve:
- Lift the brownies out using the parchment overhang (if used) and cut into squares. Serve chilled or at room temp—either way, they’re irresistible!
Notes
Tips for Success
- Don’t Overbake: Pull the brownies out when they’re just set—overbaking dries them out. If you love fudgy textures, check out Gooey Butter Cake for another soft, rich treat.
- Chill Between Layers: This keeps the layers distinct and makes slicing a breeze.
- Customize: Swap the Andes Mints for extra chocolate chips or even crushed peppermint candies if you’re out of stock.
Nutrition
- Serving Size: 16 brownies
- Calories: 472 kcal
- Fat: 10g (6g saturated)
Keywords: Andes Mint Brownies
Find it online: https://sofyarecipes.com/andes-mint-brownies-delight/