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!
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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.
Looking for a brownie recipe for date night? Then give my Skillet Brownies for two a try!
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.
- 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
- 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!
Kelley’s 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
- 3 Ingredient Chocolate Mousse
- Peanut Butter Chocolate Skillet Cookie
- Almond Clusters
- Chocolate Mousse
- Easy S’mores Bars
Chocolate Mint Andes Brownies
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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
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 Information
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Lacey
Do you still have the recipe for the peppermint buttercream frosting that was on this recipe last fall?
Colleen
No baking soda?
Kelley
Nope there is no leavener in this recipe.
Thanks!
Kelley
Nancy
Will Splenda work for the white sugar and Splenda Brown for the brown sugar?
Kelley
Hi Nancy,
I have not tried baking with splenda before but if they are meant for baking then they should be fine in this recipe.
Thanks!
Kelley
Kerri
Do you use the 1 1/2 cups chocolate chips to melt, and the 1/2 to fold in?
Kelley
Hi Kerri,
Yes exactly. Enjoy!
Kelley
Jennifer Martin
Hi! Do you think i could double the recipe for a 9X13? Or would it be better to do batches as written? Thank you!!
Jennifer Martin
To do “two” batches, I meant!
Kelley
Hi Jennifer,
Yes if you double it should fit in a 9 x 13.
Thanks!
Kelley
Jennifer martin
Thanks very much! I’ll let you know how it works.
Alia
made ’em and loved ’em! Thanks!!
Kelley
So glad to hear you enjoyed them Alia! Thank you!
Jenna
Oh goodness, these just sound amazing right now. I always love when restaurants give you Andes mints with the check! I’d love having a whole bunch of them on top of this yummy brownie.
Amber
These look absolutely mouthwatering! YUM!!!! I saw the Andes mint pieces at the grocery store last week… I may just have to buy them and give this a try! Thanks for sharing!
Stephen
All my favorite ingredients in once place! This looks amazing. Throw in a Guinness and it’s a meal!