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Andes Mint Brownies
4.6 from 78 votes

Andes Mint Brownies

Andes Mint Brownies combine dark chocolate and butter melted together, mixed into a batter enriched with eggs, sugar, vanilla, and optional coffee elements to deepen the chocolate flavor. Diced Andes mints are folded into the batter and sprinkled atop before baking, creating pockets of creamy mint throughout dense, fudgy brownies topped with melted chocolate chips and more diced Andes.

Prep Time
10 mins
Cook Time
25 mins
Cooling Time
4 hrs
Total Time
4 hrs 35 mins
Servings: 12 servings
Calories: 344 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Brownies
  • ½ cup butter 1 stick, unsalted
  • 6 ounces dark chocolate chopped (I used Trader Joe’s 72% Pound Plus Bar, or bittersweet chocolate
  • 2 egg large
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon brewed coffee leftover or cold coffee is okay, optional but recommended
  • 1 teaspoon instant espresso granules optional but recommended
  • pinch salt optional and to taste
  • ¾ cup all-purpose flour
  • 28 Andes mints one 4.6-ounce package, unwrapped and each mint diced into thirds
Topping
  • 1 cup chocolate chips semi-sweet
  • 28 Andes mints one 4.6-ounce package, unwrapped and each mint diced into thirds

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Optionally line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
  2. Brownies – In a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
  3. Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), optional salt, and whisk vigorously to combine.
  4. Add the flour and stir until smooth and combined without overmixing.
  5. Making sure the batter isn’t excessively warm so the Andes don’t melt (if yours seems on the warm side, wait for a minute or two before adding Andes), add the Andes. Working quickly and with a light hand, fold Andes into the batter using a spatula or spoon, making sure not to overwork the batter or the Andes will melt.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary.
  7. Bake for about 24 to 25 minutes, or until center has just set and is no longer glossy. The toothpick test is somewhat unreliable because you may hit melted, gooey Andes, but toothpick should come out clean or with a few moist crumbs, but no batter. Allow brownies to cool in pan on top of a wire rack while you make the topping.
  8. Topping – In a small microwave-safe bowl, add chocolate chips, and heat on high power to melt, about 1 minute. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted can be stirred smooth.
  9. Evenly pour the chocolate over brownies (they don’t have to be completely cooled), smoothing the top lightly with a spatula or offset knife; set aside on rack while you unwrap and dice the Andes.
  10. After chocolate has cooled for about 8 to 10 minutes, evenly sprinkle the Andes. The chocolate needs to be warm enough so the Andes will melt into it just enough to adhere, but not too warm or they’ll melt completely (not a bad thing in terms of taste, but not what I was going for visually); use your judgment about when to sprinkle them.
  11. Place pan on wire rack and allow to cool uncovered for about 4 hours, or until chocolate has set completely, before slicing. Alternatively, cover with a sheet of foil to prevent fridge smells, and place pan in fridge for about 2 hours, or until sufficiently chilled for slicing.
  12. Lift brownies out using foil overhang, slice, and serve.

Notes

  • Store brownies airtight at room temperature for up to one week, refrigerate up to two weeks, or freeze for up to six months.
  • Serving slightly chilled enhances the texture of the mint pieces inside the brownies.
  • Using quality bittersweet chocolate contributes to the brownie’s rich flavor.
  • Fold the diced Andes mints in gently to prevent them from melting fully into the batter before baking.

Nutrition Information

Serving 1serving Calories 344kcal (17%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Trans Fat 0.3g (15%) Cholesterol 49mg (16%) Sodium 17mg (1%) Potassium 111mg (2%) Fiber 3g (12%) Sugar 25g (50%) Vitamin A 283IU (6%) Calcium 18mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 344

% Daily Value*

Serving 1serving
Calories 344kcal 17%
Carbohydrates 36g 12%
Protein 4g 8%
Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.3g 15%
Cholesterol 49mg 16%
Sodium 17mg 1%
Potassium 111mg 2%
Fiber 3g 12%
Sugar 25g 50%
Vitamin A 283IU 6%
Calcium 18mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.