Andes Mint Brownie Recipe with Chocolate Mint Chips

These ultra-fudgy Chocolate Mint Brownies are studded with Andes mints inside and finished with a rich chocolate ganache on top. Deeply chocolatey and perfectly minty, they’re an ideal treat for mint-and-chocolate lovers — especially around St. Patrick’s Day!

If you enjoy the peppermint-chocolate pairing, try my other minty treats like andes mint cookies, 5-ingredient peppermint bark, and chocolate peppermint bark.

Mint Chocolate Brownies

With St. Patrick’s Day approaching, a festive dessert is a great way to celebrate. These fudgy chocolate brownies layered with Andes mints and topped with a smooth ganache deliver intense chocolate flavor with a bright peppermint finish.

The texture is chewy and dense — not cakey — achieved by using minimal flour and plenty of chocolate. The mint centers melt into pockets of creamy mint that complement the deep cocoa notes.

Ingredients For Mint Brownies

• Brown butter: Browning the butter adds moisture and a subtle nutty, caramel flavor that elevates these brownies.
• Unsweetened cocoa powder: Use a good-quality cocoa for the best chocolate flavor.
• Instant coffee granules: A small amount enhances and deepens the chocolate notes; espresso powder works too.
• Sugars: A mix of light brown sugar and granulated sugar keeps the brownies moist and chewy.
• Eggs: Provide structure and richness.
• Flour: Only a small amount (2/3 cup) keeps the brownies dense and fudgy; substitute gluten-free flour 1:1 if needed.
• Andes mints: Layered in the batter, they soften and create pockets of creamy mint. Reserve a few for topping if desired.

How To Make Mint Brownies

• Brown the butter: Melt cubed butter in a medium saucepan over medium heat and cook, stirring frequently, until it turns light brown and smells nutty, about 5–10 minutes. Watch carefully to avoid burning.
• Make the batter: Pour the browned butter into a large bowl and whisk in granulated sugar, light brown sugar, cocoa powder, salt, instant coffee granules and baking powder. Let the mixture cool for about 5 minutes.
• Add eggs and vanilla: Stir in the eggs and vanilla until the batter becomes glossy.
• Fold in flour: Gently fold in the flour until just combined — don’t overmix.
• Assemble and bake: Preheat oven to 350°F. Line an 8×8 or 9×9 pan with foil and grease. Pour half the batter into the pan, arrange Andes candies evenly over the batter, then spread the remaining batter on top. Bake 20–25 minutes, until the top is set and a toothpick comes out mostly clean.
• Cool and frost: Let brownies cool completely in the pan, then lift out using the foil or parchment. Spread the chocolate ganache over the cooled brownies and refrigerate for about 2 hours to set. Cut into 9 squares.
• Serve: Garnish with extra Andes candies if desired and enjoy.

How To Make Chocolate Ganache

Add semi-sweet chocolate chips and heavy cream to a microwave-safe bowl. Heat in 15-second intervals, stirring between bursts, until the mixture is fully melted and smooth. Allow it to cool slightly before spreading over the cooled brownies.

Variations

• Not a fan of Andes? Sprinkle crushed peppermint candies or crushed candy canes on top for a similar mint crunch.
• Short on time? Use a boxed brownie mix, layer Andes candies between two layers of prepared batter, bake, and finish with ganache.

Storage Instructions

Store frosted brownies in an airtight container at room temperature for up to 4 days. To freeze, wrap individual brownies tightly in plastic wrap and place in an airtight, freezer-safe container or bag for up to 3 months. Thaw in the refrigerator or at room temperature before serving.

More Chocolate Dessert Recipes

• Double Chocolate Chip Cookies
• 3-Ingredient Chocolate Mousse
• Dark Chocolate Almond Clusters
• Chocolate Mousse with Peppermint Whipped Cream
• Easy S’mores Bars