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andes mint brownies. side view of 5 cut brownies on a metal baking pan. layers of brownie and mint candies are visible. background is abstract blue white and brown.
Heather Wolf

Andes Mint Brownies

5 from 8 votes
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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9
Course: Brownies and Blondies
Cuisine: American
Ingredients Method

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

Method
 

Andes Mint Brownies
  1. Preheat oven to 350 degrees. Line an 8 x 8 metal pan with parchment and set aside.
  2. In a large bowl, whisk melted butter, both sugars and vanilla until combined.
  3. Add eggs, one at a time, whisking vigorously after each addition until well combined.
  4. Stir in cocoa powder, salt and flour until *just* combined. Avoid overmixing.
  5. Pour half of batter into prepared pan then layer Andes candies on top.
  6. Pour remaining batter over the chocolate mints then level batter with a spatula.
  7. 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.
  8. Remove pan from the oven then cool on a wire rack for 2 minutes.
  9. 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.
  10. 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.
  11. Allow brownies to cool to room temperature before slicing and serving.
  12. Cover and store leftovers at room temperature up to 1 week.