Andes Mint Brownies

Fudgy and delicious Andes Mint Brownies with chopped Andes mints in the brownie and melted Andes Mints on top.

Course brownies
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 30
Calories 176 kcal

Ingredients

  • 1 cup butter, room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 3/4 cup cocoa powder
  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 cup Andes Mints, chopped or Andes Mint baking chips
  • 1 box Andes Mints

Instructions

  1. Preheat oven to 350 degrees.  Spray a 9x13 inch baking pan with cooking spray.

  2. In large, microwavable bowl, microwave butter until completely melted.  Stir in sugar and vanilla.

  3. Add eggs one at a time beating well with a wooden spoon after each egg addition.

  4. Add cocoa and beat with wooden spoon until well blended.  Add in flour, baking powder and salt.  Beat well.

  5. Gently fold in chopped Andes Mints.

  6. Pour batter into prepared pan and bake for 30-35 minutes.

  7. During the brownie baking time, remove the wrappers from all of the Andes Mint candies.

  8. When brownies are done baking (toothpick inserted in the center comes out clean), remove from oven and place all of the unwrapped Andes Mints on top of the brownies.  You'll want to do this immediately after removing from oven, so the melting process begins.

  9. Let the Andes mints sit on top of the brownies for 5 minutes.  They will be melty.  Using a small spatula or large spoon, spread the melted Andes Mints over the top of the brownies.  You should be able to easily cover the brownies with the topping.

  10. Let brownies sit for an hour until cooled completely.  You can place in fridge to speed up process if you'd like.

  11. Cut these delicious morsels into squares with a sharp knife and Enjoy!

Recipe Notes

Adapted from Six Sisters Stuff