Mint Brownies

These ultra fudgey Chocolate Mint Brownies have andes mint candies in the brownies as well as a rich chocolate ganache on top! They are super rich and chocolatey. Perfect for mint and 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!

Mint Chocolate Brownies

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. I also browned the butter before adding it to the batter which makes these brownies 10x better!

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

Ingredients For Mint Brownies

• 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 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.
• Sugar: I like to use a combination of light brown sugar and granulated sugar in my brownie recipe. The light brown sugar gives the brownies extra moisture, chewiness and a slightly nutty flavor.
• Eggs: Create structure and add moisture to the chocolate mint brownies.
• Vanilla: Is added for flavor. You could also substitute the vanilla for peppermint extract!
• Flour: Only 2/3 cup of flour is added to these brownies. Less flour makes these brownies richer and less cake like. Gluten free flour can be substituted 1:1 to make these brownies gluten free.
• 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!

How To Make Mint 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.

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

• 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.

Variations

• If you’re not a fan of Andes mints, then you could garnish these mint 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!

Tips

• I always slightly under bake my brownies. This is the key to making chewy rich brownies. When the sides of the brownies look set that’s when I take them out. I allow them to cool in the pan for 30 minutes before removing from the pan to cool completely.
• Just like with cookies and cakes try not to mix the batter for too long once the flour is added. Over mixing will lead to a tougher cake like brownie.
• Give your brownies enough time to cool and set in the refrigerator. The brownies will be difficult to cut and may fall apart if you try to cut into them sooner. I know it’s hard to resist!

Storage Instructions

Store any leftover frosted mint 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.

More Chocolate Dessert Recipes

• Double Chocolate Chip Cookies
• Dark Chocolate S’mores Pretzels
• 3 Ingredient Chocolate Mousse
• Peanut Butter Chocolate Skillet Cookie
• Easy S’mores Bars

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