Andes Mint Brownies recipe with chopped Andes mints and melted Andes mints on top. Such a delicious and festive dessert for the Holidays.
Oh, how I love Andes mints. When they are incorporated into a fudgy brownie with a hard chocolate mint topping, yum.
I remember Andes mints growing up, and associating them as a special treat during the holidays. There’s something so unique about their smooth texture and delicious mint taste.
This is a one bowl recipe and so easy to throw together. After you melt the butter in a large bowl in the microwave, simply add the rest of the ingredients and blend away with your wooden spoon and some mixing muscle.
Tips for these easy mint brownies:
1. Make sure to place the Andes mints on top of the brownies immediately after removing from the oven. They melt pretty quickly on the brownies, making the spreading process really easy.
2. You can chop up Andes Mints for the inside of the brownies or use Andes Mints baking chips. The baking chips seem to only show up in the stores around the holidays, so chopped Andes Mints work just as well.
My family seems to always, without fail, relish brownies with mint frosting. Theres just something about the chocolate and mint with either a soft fluffy frosting or hard chocolate mint frosting that is crazy delicious.
Enjoy!
If you like these brownies, you might enjoy:
Mint Brownies with Chocolate Frosting
Andes Mint Brownies
Fudgy and delicious Andes Mint Brownies with chopped Andes mints in the brownie and melted Andes Mints on top.
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
Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with cooking spray.
In large, microwavable bowl, microwave butter until completely melted. Stir in sugar and vanilla.
Add eggs one at a time beating well with a wooden spoon after each egg addition.
Add cocoa and beat with wooden spoon until well blended. Add in flour, baking powder and salt. Beat well.
Gently fold in chopped Andes Mints.
Pour batter into prepared pan and bake for 30-35 minutes.
During the brownie baking time, remove the wrappers from all of the Andes Mint candies.
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.
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.
Let brownies sit for an hour until cooled completely. You can place in fridge to speed up process if you'd like.
Cut these delicious morsels into squares with a sharp knife and Enjoy!
Recipe Notes
Adapted from Six Sisters Stuff
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