Mint Chocolate Brownies

These ultra fudgey chocolate mint Andes brownies have andes mint candies in the brownies as well as a rich chocolate ganache on top! Perfect for mint chocolate lovers on St Patrick’s Day!

If you love the chocolate and peppermint combination, then you’ve got to try my Andes mint cookies and my chocolate peppermint bark!

Fudgey chocolate mint Andes brownies on white serving tray

Why You’ll Love This Recipe

With St. Patrick’s Day over a week away I thought I’d share with you one of my favorite ways to celebrate the holiday. With a festive dessert of course! And these fudgey chocolate brownies with rich chocolate ganache are perfect for the occasion.

These brownies taste just like an Andes chocolate candy or a Girl Scout Thin Mint cookie, but thicker and fudgier. Peppermint and chocolate make the perfect combination.

Let’s talk about the base of this dessert, which is the brownie. I like my brownies chewy and fudgey. To achieve that I used as little flour as possible and added lot’s of chocolate.

Celebrate St Patty’s Day with this decadent Chocolate Mint Andes Brownies!

Author holding Chocolate Mint Andes brownies on white serving tray

Key Ingredients

  • Brown Butter: Is essential for making The BEST Brownies ever. It makes the brownies super soft, moist with a hint of nuttiness / caramel flavor. It is an extra step but so worth it!
  • Unsweetened Cocoa Powder: I always recommend using high-quality cocoa powder when possible, especially in simple recipes like these mint chocolate brownies where it really stands out. This is my favorite cocoa powder to buy!
  • Instant coffee granules: Help to bring out the chocolate flavor in the brownies. You can use espresso powder as well if you have that on hand.
  • Andes Mints: When layered in the middle of the brownie batter the creme de menthe chocolate candies get gooey and soft. They add the perfect mint flavor to the brownies. They also make a great garnish for topping these fudgey brownies!

Fudgey chocolate mint Andes brownies on white plate with fork

How To Make These Brownies

  • Preheat oven: To 350 degrees. Line a 9 x 9 or 8 x 8 pan with aluminum foil or parchment paper. Lightly spray with cooking spray or grease with butter. Set aside.
  • Brown butter: Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.
  • Make brownie batter: Pour browned butter into a large bowl along with both sugars, cocoa powder, salt, instant coffee granules and baking powder. Stir until combined and allow to rest for 5 minutes or until the mixture has cooled down. Stir in the eggs and vanilla and mix until batter has a nice sheen to it. Fold in the flour and stir until combined. (Do not over mix).
  • Bake: Pour half of the batter into the prepared pan then top with andes chocolates. Top with the remaining batter and bake for 20-25 minutes or until the top is set and a toothpick comes out clean.

Topping brownie batter with andes mint candies

  • Cool: Completely and lift out the aluminum foil or parchment paper.
  • Frost the brownies: Frost the brownies with the Chocolate Ganache. Place the brownies in the fridge for 2 hours to set. Cut into 9 brownies and enjoy!

Topping cooled chocolate brownies with homemade chocolate ganache

  • Serve: Top with Andes chocolate candies if desired. Serve immediately and enjoy!

How To Make Chocolate Ganache

Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.

 

Semi sweet chocolate chips and heavy cream in a white bowl

Variations

  • If you’re not a fan of Andes mints, then you could garnish these mint chocolate brownies with crushed peppermint candies! It’s a great way to use up any leftover candy canes from Christmas.
  • Make this recipe even simpler by using your favorite boxed brownie mix and layer andes mint chocolates in between brownie layers then bake. Top with ganache and serve!

Storage Instructions

Store any leftover frosted mint chocolate brownies in an airtight container at room temperature for up to 4 days. You can also freeze them — with or without ganache — in an airtight, freezer-safe container or plastic bag for up to 3 months. Just wrap each brownie securely in plastic wrap before packing to freeze.

Mint Fudge Brownies on white plate with fork

More Chocolate Dessert Recipes

Need more quick & easy recipes in your life? Subscribe to my weekly newsletter or follow me on InstagramFacebook, and Pinterest for all the daily updates.

Did you make this recipe? Don’t forget to leave a review! This helps other readers and my website! I love to hear your feedback!

Chocolate Mint Andes Brownies

4.67 from 3 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9 brownies
Ultra Fudgey Chocolate Mint Andes Brownies topped with a thick layer of Peppermint Buttercream Frosting. Perfect for St Patrick's Day!

Ingredients

Chocolate Mint Andes Brownies

  • 10 tbsp unsalted butter, cubed
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tbsp instant coffee granules
  • 1/2 tsp baking powder
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2/3 cup all purpose flour
  • 18 Andes chocolate candies, plus more for topping

Chocolate Ganache

  • 3/4 cup semi sweet chocolate chips
  • 1/4 cup heavy cream

Instructions

Images:

Chocolate Mint Andes Brownies

  • Preheat oven to 350 degrees.
    Line a 9 x 9 or 8 x 8 pan with aluminum foil. Lightly spray with cooking spray or grease with butter.
  • Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.
  • Pour browned butter into a large bowl along with both sugars, cocoa powder, salt, instant coffee granules and baking powder. Stir until combined and allow to rest for 5 minutes or until the mixture has cooled down.
  • Stir in the eggs and vanilla and mix until batter has a nice sheen to it.
  • Fold in the flour and stir until combined. (Do not over mix).
  • Pour half of the batter into the prepared pan then top with andes chocolates. Top with the remaining batter and bake for 20-25 minutes or until the top is set and a toothpick comes out clean.
  • Cool completely and lift out the aluminum foil or parchment paper.
    Frost the brownies with the Chocolate Ganache. Place the brownies in the fridge for 2 hours to set. Cut into 9 brownies and enjoy!
    Top with more Andes chocolate candies if desired.

Chocolate Ganache

  • Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
Nutrition Facts
Chocolate Mint Andes Brownies
Amount Per Serving
Calories 514.71 Calories from Fat 240
% Daily Value*
Fat 26.68g41%
Saturated Fat 15.67g98%
Cholesterol 65.86mg22%
Sodium 88.01mg4%
Potassium 277.19mg8%
Carbohydrates 65.37g22%
Fiber 3.76g16%
Sugar 52.56g58%
Protein 4.83g10%
Vitamin A 378.79IU8%
Calcium 43.52mg4%
Iron 3.22mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Andes Chocolate Candies, Chocolate Mint Andes Brownies, Easy Desserts, Peppermint Buttercream Frosting, St Patricks Day

Recipe and pictures updated 1/11/21

As seen in:

WANT TO MAKE THE BEST COOKIES!?

5  TIPS FOR SOFT & CHEWY COOKIES

EVERYTIME!

FREE EMAIL SERIES