These Fudgy Andes Mint Brownies are dense, chewy cocoa brownies baked in a 9 x 13-inch pan and finished with a smooth layer of melted Andes Creme de Menthe Thins. They take about 15–20 minutes to prepare, 25–30 minutes to bake, and yield approximately 24 brownies, making them an easy dessert for parties, holidays, bake sales, and family treats.
Every bite combines rich chocolate, a soft fudgy center, and cool peppermint flavor. The Andes mints melt directly over the hot brownies, creating a glossy mint chocolate topping without the need to prepare a separate frosting.
Jump to RecipeWhy You’ll Love This Recipe
There is something especially satisfying about a brownie that bends slightly when you pick it up and leaves a rich, fudgy crumb on your fork. This recipe delivers that texture with a simple butter-and-sugar base, cocoa powder, eggs, and just enough flour to help the brownies hold their shape.
The mint topping is the part that makes these brownies memorable. Instead of making buttercream or ganache, you simply place Andes Creme de Menthe Thins on the brownies while they are hot and let the residual heat melt them.
These brownies are also wonderfully practical. One 9 x 13-inch pan makes about 24 pieces, so there is plenty to share at a gathering while still leaving a few squares for the next day’s dessert plate.
If you are planning a complete meal before dessert, a fresh side such as watermelon avocado salad brings a crisp, refreshing contrast to the rich chocolate.
Ingredients You’ll Need
The ingredient list is short, but each item has a clear job in the recipe. Melted unsalted butter gives the brownies a rich flavor and helps create a dense texture, while granulated sugar adds sweetness and contributes to the glossy, chewy surface.
- Unsalted butter: Use 1 cup, or 226 grams, melted and slightly cooled.
- Granulated sugar: Two cups, or 400 grams, provide sweetness and structure.
- Eggs: Four large eggs bind the batter and help the brownies set.
- Vanilla extract: One teaspoon rounds out the cocoa flavor.
- All-purpose flour: One and one-half cups, or 188 grams, gives the brownies enough structure without making them cakey.
- Unsweetened cocoa powder: One-half cup, or 43–45 grams, supplies the deep chocolate taste.
- Salt: One-half teaspoon balances the sweetness and sharpens the cocoa notes.
- Andes Creme de Menthe Thins: Use 28 unwrapped pieces. One standard 4.67-ounce package is usually sufficient.
For the cleanest measuring, weigh the flour and cocoa powder if a kitchen scale is available. Cocoa powder can compact in a measuring cup, and too much can make the finished brownies drier than intended.
How to Make It Step-by-Step
Step 1: Heat your oven to 350°F (175°C) and prepare a 9 x 13-inch baking pan. Line it with parchment paper, leaving a little overhang on two sides for easy removal, or lightly grease the pan if you prefer to cut the brownies directly inside it.
Step 2: Melt the unsalted butter and let it cool briefly so it is warm rather than piping hot. Whisk the butter and granulated sugar together in a large bowl, then add the four eggs and vanilla extract and mix until the mixture looks smooth.
Step 3: In another bowl, whisk the flour, cocoa powder, and salt until the dry ingredients are evenly distributed. This quick step breaks up cocoa lumps and helps prevent pockets of salt or flour in the batter.
Step 4: Gradually stir the dry ingredients into the butter mixture. Stop mixing as soon as the batter is combined and no dry streaks remain, because extended mixing can develop the flour and take away from the tender, fudgy texture.
Step 5: Scrape the batter into the prepared pan and spread it into an even layer. Pay attention to the corners, since an even thickness helps the center and edges finish baking at nearly the same time.
Step 6: Bake for 25–30 minutes. The center should be set but still slightly soft, and a toothpick inserted into the middle should come out with moist crumbs rather than wet batter.
Step 7: Remove the pan from the oven and immediately arrange the 28 unwrapped Andes mints across the hot brownie surface. Let them stand for 2–5 minutes, allowing the chocolate to soften from the heat of the brownies.
Step 8: Spread the softened mint chocolate into an even layer using an offset spatula. If it resists spreading, return the pan to the warm oven for about 1 minute, then smooth the topping while it is soft.
Step 9: Let the brownies cool completely before cutting. Once the topping has set, refrigerate the pan briefly for especially neat slices, then use the parchment overhang to lift the brownies out and cut them into about 24 pieces.
How to Keep Brownies Fudgy
The most important detail is the bake time. Brownies continue to firm as they cool, so removing them when the center is set but still slightly soft is better than waiting for a completely firm center in the oven.
Look for moist crumbs on the toothpick, not a clean, dry pick. A completely clean toothpick often signals that the brownies have baked past their fudgy stage and may turn cakey or dry as they cool.
Mixing also matters. Once the flour, cocoa powder, and salt enter the wet ingredients, stir only until combined; vigorous or prolonged mixing can produce a tighter texture.
For another easy homemade treat to serve alongside a dessert spread, consider these mini banana muffins. Their small size makes them a useful option when guests want to sample several sweets.
Mint Topping Tips
Place the Andes mints on the brownies as soon as the pan comes out of the oven. The hot surface begins melting the chocolate from below, which lets you create a smooth topping with very little effort.
Arrange the candies in a regular pattern before they soften so the entire brownie surface receives an even amount of mint chocolate. If a few small gaps remain, use the offset spatula to guide the melted chocolate across them.
The topping will look glossy while warm and become firmer as it cools. Do not worry if it seems soft at first; the chocolate needs time to set before the brownies are sliced.
Extra peppermint extract is optional. If you want a stronger mint note, some versions add 1/2 teaspoon peppermint extract to the batter, but the Andes topping already gives the brownies a noticeable mint flavor.
Serving and Cutting Suggestions
For sharp edges, cool the brownies fully at room temperature, then refrigerate them briefly after the topping has set. Use a long sharp knife and wipe the blade between cuts for tidy squares and a clean contrast between the dark brownie and mint layer.
Serve the brownies at room temperature for the softest center, or slightly chilled for a firmer bite and a more pronounced chocolate topping. They are delicious on their own, but a small scoop of vanilla ice cream also makes a lovely contrast.
Cut smaller pieces for a dessert buffet because these brownies are rich. For a festive presentation, arrange them on a white platter so the glossy mint layer stands out.
If you are serving these after a comforting dinner, savory sides such as garlic herb mushrooms or a warm cream of mushroom chicken bake can round out the meal before dessert.
Storage and Make-Ahead Advice
Store cooled brownies in an airtight container at room temperature for several days. Place parchment between layers if stacking them, especially if the kitchen is warm and the mint topping has softened.
Refrigeration is useful when you want very clean cuts or a firmer chocolate layer. Let refrigerated brownies sit briefly before serving if you prefer the center to soften.
You can bake the brownies ahead for a gathering and add the topping immediately after baking, then cool and chill them once the chocolate has set. Avoid cutting while the brownies are warm because the center and topping can smear.
For a seasonal meal, these brownies would also be a welcome finish after a basket of pumpkin dinner rolls and your favorite comfort-food dishes.
Fudgy Andes Mint Brownies
Ingredients
Method
- Heat the oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper, leaving enough overhang to lift out the brownies, or lightly grease the pan.
- Whisk the melted butter and granulated sugar together in a large bowl. Add the eggs and vanilla extract, then mix until the batter is smooth and evenly combined.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually stir the dry mixture into the butter mixture just until no dry streaks remain; do not overmix.
- Spread the batter evenly in the prepared 9 x 13-inch pan. Bake for 25–30 minutes, until the center is set but still slightly soft and a toothpick comes out with moist crumbs rather than wet batter.
- Immediately arrange the 28 unwrapped Andes Creme de Menthe Thins over the hot brownies. Let them stand for 2–5 minutes to soften, then spread the melted mint chocolate into an even layer.
- Cool the brownies completely before cutting. For especially neat slices, refrigerate them briefly after the topping has set, then lift them from the pan and cut into about 24 pieces.
Notes
Final Thoughts
Fudgy Andes Mint Brownies are proof that a small finishing touch can turn a dependable cocoa brownie into a standout dessert. The brownie base stays dense and rich, while the melted mint chocolate adds a cool, creamy layer that sets beautifully once the pan cools.
Keep a close eye on the final minutes of baking, use moist crumbs as your doneness cue, and add the Andes mints while the brownies are still hot. With those simple details, you will have about 24 irresistible squares ready for sharing.
Make them for a holiday cookie tray, a birthday dessert table, or an ordinary afternoon when chocolate and mint sound exactly right. Once you taste that fudgy center with the glossy mint topping, this easy recipe is likely to become a regular favorite.