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Andes Mint Brownies

Andes Mint Brownies Delight


  • Author: Sofya Petrova
  • Total Time: 1 hour
  • Yield: 12 buns 1x

Description

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.


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.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

Nutrition

  • Serving Size: 16 brownies
  • Calories: 472 kcal
  • Fat: 10g (6g saturated)