Andes Mint Brownies

Thick and fudgy Andes Mint Brownies are a from-scratch treat made with the iconic crème de menthe candies. This one-bowl recipe features a full package of Andes candies nestled between chocolaty brownie layers plus swirls of melted mints on top.

Some heroes wear capes, some heroes make crème de menthe brownies. What can I say? Saving the world takes a diverse set of talented individuals. Superman stops bad guys and Mint Girl stops boring desserts. Sure, my alias doesn’t have as much clout as Clark Kent’s but my mission is just as important. We all know that Superman thrives in life-or-death situations, but if you’d rather die than eat a ho-hum dessert a caped crusader can’t save you. Only an aproned crusader can.

Baking is my superpower and Andes candies are my kryptonite. Sandwiched between two layers of creamy milk chocolate, the minty center of an Andes is my ultimate weakness. There’s so much more to this rectangular candy than being a foil-wrapped paperweight for your restaurant check. It’s a cool, refreshing and, frankly, freaking brilliant ingredient to bake into your next batch of brownies.

But unless you have X-ray vision like Superman, you won’t be able to see the Andes layer nestled inside your brownies until they’re sliced and served. So, for those of us who eat with our eyes, be sure to buy extra Andes to coat the crackly brownie top with swirls of melted mints. Mixing green crème de menthe with brown tones of chocolate creates a masterpiece without a paintbrush. Forget that my attempt at food art looks more like a kindergarten finger painting than a gallery abstract and focus on this instead: it only takes one swirl of a knife a bag of Andes candies to elevate a basic brownie from zero to superhero.

Before sharing the recipe for Andes Mint Brownies, here are a few tips to help you out:

Brownie Ingredient Tips

For best results, eggs need to be at room temperature before beginning.

Always bake brownies with unbleached flour. Bleach should only be added to brownies for cheating boyfriends, not brownies you’re eating yourself.

Brownie Preparation Tips

Only bake brownies in a shiny metal pan. Glass and stoneware pans are not recommended for brownies due uneven and prolonged bake times.

Wondering how to tell when brownies are done? Insert a toothpick into the center of brownies. A few moist crumbs means the brownies are ready to be removed from the oven. If the batter is still wet then continue baking and test again in 1 minute increments. Take care to avoid overbaking or brownies will be dry.

How to Store Andes Mint Brownies

Mint brownies will keep up to 1 week at room temperature when stored in an airtight container.

Can you freeze brownies? Yes! Brownies with Andes mints can be frozen up to 3 months. Before freezing, be sure brownies have cooled completely. Next, slice into individual servings then wrap each in plastic wrap then in aluminum foil and place in an airtight container. Thaw at room temperature before serving.

I hope you enjoy this Andes Mint Brownies recipe. Please leave a rating and review below when you try it yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like unique brownie recipes then you’ll love these Baileys Brownies. Boozy, fudgy and easy to make, these Irish Cream brownies get a double dose of Baileys from the coffee-infused batter and the whipped cream frosting.

Andes Mint Brownies

Heather Wolf

Thick and fudgy Andes Mint Brownies are a from-scratch treat made with the iconic crème de menthe candies. This one-bowl recipe features a full package of Andes candies nestled between chocolaty brownie layers plus swirls of melted mints on top.

5 from 8 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Brownies and Blondies

Cuisine American

Servings 9

Ingredients

  

Andes Mint Brownies

• 8 tbsps unsalted butter melted and cooled
• 3/4 cup granulated sugar
• 3/4 cup dark brown sugar
• 2 tsp vanilla extract pure
• 3 large eggs room temperature
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp sea salt fine
• 3/4 cup all-purpose flour unbleached
• 28 Andes mints

Topping

• 9 Andes mints

Instructions

 

Andes Mint Brownies

• Preheat oven to 350 degrees. Line an 8 x 8 metal pan with parchment and set aside.
• In a large bowl, whisk melted butter, both sugars and vanilla until combined.
• Add eggs, one at a time, whisking vigorously after each addition until well combined.
• Stir in cocoa powder, salt and flour until *just* combined. Avoid overmixing.
• Pour half of batter into prepared pan then layer Andes candies on top.
• Pour remaining batter over the chocolate mints then level batter with a spatula.
• Bake for 25 minutes or until a tester inserted into center of brownies comes out with a few moist crumbs. Do not overbake or brownies will be dry.
• Remove pan from the oven then cool on a wire rack for 2 minutes.
• Top brownies with 9 Andes mints, evenly spacing the candies so each brownie (when cut) will be partially covered in a melted mint.

  *If desired, use additional Andes candies to fully cover the top with the mint coating.
• After 2 minutes, use the tip of a butter knife to gently swirl each of the melting Andes candies.

  For aesthetic purposes, keep the swirling to a minimum. Excessive swirling will completely melt the green streaks of creme de menthe into the chocolate.
• Allow brownies to cool to room temperature before slicing and serving.
• Cover and store leftovers at room temperature up to 1 week.

Keyword Andes, brownies, mint