If you love chocolate and mint together, these Andes Mint Brownies are a delicious treat to bake for Christmas. They are rich and chocolatey, with a soft, fudgy center and a crackly top. Broken Andes Mints folded into the batter add a refreshing mint flavour, while extra pieces placed on top before baking bring even more chocolate and mint flavour to every bite.
These brownies are easy to make with simple ingredients and are perfect for Christmas gatherings, holiday dessert trays, or homemade gifts.
Why You’ll Love These Andes Mint Brownies
- Rich and fudgy: These brownies have a soft centre with a rich chocolate flavour.
- Chocolate and mint in every bite: Chopped Andes Mints are folded into the batter for a refreshing minty taste.
- Easy to make: You don’t need a separate mint frosting or topping.
- Perfect for Christmas: Their chocolate and mint combination makes them a lovely addition to your holiday baking.
If you enjoy brownies with a rich chocolate flavour, try my Fudgy Eggless Nutella Brownies too.
Ingredients You Need
- All-purpose flour: Measure the flour carefully. Too much flour can make brownies dry or cakey.
- Semi-sweet baking chocolate: Use good-quality semi-sweet baking chocolate for a rich chocolate flavour. Chop it into small pieces so it melts easily with the butter.
- Semi-sweet chocolate chips: Fold the chocolate chips into the batter for extra chocolate flavour and little bursts of chocolate in every bite. Reserve some to scatter over the top before baking.
- Butter: Butter adds richness and helps give the brownies a soft texture.
- Sugar: Sugar sweetens the brownies and contributes to their texture.
- Eggs: Eggs provide structure and help create the brownie texture.
- Salt: A little salt balances the sweetness and brings out the chocolate flavour.
- Vanilla extract: Vanilla complements the chocolate and mint.
- Andes Mints: Break some into pieces to fold into the batter and reserve whole pieces to place on top before baking.
See recipe card for quantities.
How to Make Andes Mint Brownies
- Place the chocolate and butter in a pan and melt them together over low heat, stirring until smooth.
- Stir the melted chocolate and butter until you have a smooth, even mixture. Set it aside to cool slightly before continuing.
- Add the sugar to the melted chocolate mixture and stir until well combined.
- Add one egg at a time to the chocolate mixture, beating on low speed until fully combined.
5. Add the all-purpose flour and mix until just combined. Avoid overmixing, as it can affect the brownies’ texture.
6. Stir in the vanilla extract to add flavour to the brownie batter.
7. Add the chocolate chips and gently fold them into the brownie batter. Reserve some chocolate chips to scatter on top of the brownie batter.
8. Fold the broken Andes Mint pieces into the batter so that the chocolate and mint flavour are distributed throughout the brownies. Reserve the whole pieces to scatter over the brownie batter.
9. Pour the brownie batter into the prepared, parchment-lined square baking pan and spread it evenly. Scatter the reserved chocolate chips and whole Andes Mint pieces over the batter. Bake at 180°C (350°F) for 35 to 40 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs.
10. Remove the brownies from the oven. The whole Andes Mint pieces placed on top will have softened during baking, creating delicious pockets of chocolate and mint flavour across the brownie surface.
Hint: Allow the brownies to cool completely before cutting. This helps the fudgy centre set and gives you neat, clean slices. If the Andes Mint pieces on top are still soft, let the brownies cool a little longer before slicing.
Tips for Fudgy Andes Mint Brownies
- Cut with a clean knife. Wipe the knife between cuts for cleaner edges.
- Measure the flour carefully. Too much flour can make brownies dry.
- Don’t overmix the batter. Mix only until the ingredients are combined.
- Avoid overbaking. Brownies continue to set as they cool, so don’t wait for a tester to come out completely clean.
- Let them cool before slicing. This helps the brownies hold their shape and gives you neater squares.
Easy Ways to Change Them Up
- Add chocolate chips: Try white chocolate chips for a different flavour, or use dark chocolate chips for a richer chocolate taste.
- Try chopped nuts: Walnuts or pecans add a little crunch if you enjoy nuts in brownies.
- Make smaller bites: Cut the cooled brownies into small squares for a Christmas dessert platter.
Keep the Andes Mints as the main flavor if you want the classic chocolate-mint combination to shine.
Can I Substitute Andes Mints?
Andes Mints give these brownies their distinctive mint-chocolate flavor. If you cannot find them, you can use another chocolate mint candy that melts well. The flavor and appearance may vary depending on the substitute.
How to Serve Andes Mint Brownies
Serve these brownies once they have cooled and been cut into squares. They are delicious on their own or with a scoop of vanilla ice cream.
For a Christmas dessert spread, pair them with homemade cookies such as Coconut Cranberry Cookies or a slice of Cranberry Loaf Cake.
How to Store Andes Mint Brownies
At room temperature: Store the cooled brownies in an airtight container. They stay good for three to five days.
In the refrigerator: If your kitchen is warm or you prefer firmer brownies, you can refrigerate them in an airtight container. Let them sit at room temperature briefly before serving for a softer texture.
Can you freeze them? Brownies can generally be frozen once completely cooled. Wrap individual portions well and place them in a freezer-safe container. Thaw before serving. For the best texture, follow the storage and freezing guidance that suits your specific recipe.
More Brownie Recipes to Try
Love brownies? Here are a few more delicious recipes to try! My Chocolate Fudgy Brownies have a rich, chewy texture and a lovely crackly top. You can also try my Cherry Chocolate Brownies with juicy cherries or Fudgy Eggless Nutella Brownies for a delicious Nutella twist.
More Baking Recipes to Try
If you enjoy baking homemade treats, explore more recipes in my Cookies and Desserts collection.
FAQ
They have a chocolate-mint flavor from the Andes Mints. The intensity depends on the amount of mint chocolate used and your personal taste.
Overbaking, too much flour, or too much mixing can affect brownie texture. Measure the ingredients carefully and take the brownies out when the center is set but still has moist crumbs.
Place the extra Andes Mint pieces on the batter before baking. They soften in the oven and may spread or blend into the brownie surface, so their original shape may not remain clearly visible.
Let the brownies cool completely before slicing. This helps them set and makes it easier to cut neat squares.
Recipe Card 📖
Andes Mint Brownies
Equipment
Ingredients
- ¾ cup All-purpose flour
- 1⅓ cup Sugar
- ½ cup Butter
- 4 Eggs
- 7 oz Semi-sweet baking chocolate (200 gm)
- 1¼ cup Andes mints (Broken into halves and reserve a few to scatter on top of the brownie batter)
- ½ cup Semi-sweet chocolate chips (Reserve a little to scatter on top of the batter)
- 1 teaspoon Vanilla extract
- ⅛ teaspoon Salt
Instructions
- Preheat the oven to 180°C (350°F). Line your baking pan with parchment paper.
- Melt the baking chocolate and butter together in a pan over low heat, stirring until smooth. Remove from the heat and allow it to cool slightly.
- Add the sugar and mix well.
- Add one egg at a time to the chocolate mixture, beating on low speed until fully combined.
- Stir in the vanilla extract.
- Add the all-purpose flour and gently mix until just combined. Do not overmix.
- Add the chocolate chips and gently fold them into the brownie batter. Reserve some chocolate chips to scatter on top of the brownie batter.
- Fold the broken Andes Mint pieces into the batter so that the chocolate and mint flavour are distributed throughout the brownies. Reserve the whole pieces to scatter over the brownie batter.
- Pour the brownie batter into the prepared, parchment-lined baking pan and spread it evenly.
- Scatter chocolate chips and whole Andes Mint pieces over the batter.
- Bake at 180°C (350°F) for 35 to 40 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs.
- Remove from the oven and allow the brownies to cool completely in the pan.
- Once cooled, lift them out using the parchment paper and cut into squares.
Notes
Nutrition
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