Mint Chocolate Brownies with Andes mint candies are a decadent, rich, delicious treat! Topped with a sweet mint chocolate frosting, this easy-to-make dessert is always a crowd pleaser.
Brownies are like the ultimate everyday treat. They're rich, decadent, and oh so chocolatey. You can slice them into bite-size little nibbles or larger squares for serious snacking.
We love making basic Chewy Chocolatey Brownies at our house, as well as these Pinot Noir Chocolate Chip Brownies. But when we want a little something extra, these Mint Chocolate Brownies are our new fave to bake!
Mint Chocolate Chip Brownies
These mint chocolate chip brownies are easy to make. You can even make them one day in advance (see instructions at the bottom of the post) and then frost and serve when you're ready.
It's sort of like a mint chocolate chip cake or an Andes mint chocolate cake. But sliced and perfectly portable for picnics, BBQs, parties, or just to enjoy as afternoon dessert.
So indulgent, satisfying, and worth every calorie.
What you need to make these brownies
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To make these decadent Andes mint brownies, gather your baking equipment first.
- Stand mixer
- 9 x 9-inch baking pan
- Parchment paper
- Mixing bowls
- Measuring cups
- Measuring Spoons
Once you've got all of your equipment ready to go, gather these ingredients (note: exact measurements are in the printable recipe card at the bottom of the post):
- All-purpose flour
- Cocoa powder
- Granulated sugar
- Kosher salt
- Peppermint extract
- Andes mint candies
- Powdered sugar - also known as confectioner's sugar.
- Mini chocolate chips
How to make these mint chocolate brownies
The full, detailed instructions are on the printable recipe card at the bottom of the post. But essentially, the steps to making these brownies are broken down into three parts: making the brownies, making the frosting, and then assembling.
- Preheat the oven and line a pan with parchment paper. I use a 9x9-inch square baking pan with a high side and find it to be perfect for these brownies.
- Mix together the brownie ingredients. See notes below for tips.
- Pour the batter into the prepared pan. Top with an even layer of the Andes mints. This step is totally optional but trust me: the Andes mint candies MAKE these brownies!
- Bake the brownies then allow them to cool before frosting.
- While brownies are cooling, make the frosting.
- Frost the cooled brownies, then slice and serve!
Baking Tips to Make the Best Brownies
Be sure to read these baking tips before you start!
- About an hour before you're ready to start baking, take out the eggs and set them on your counter. Room temperature eggs are best for baking. They are incorporated more easily and thoroughly into the batter, creating more even batter and a better finished dessert.
- When you're ready to start baking, melt your butter first. This will help ensure the butter has enough time to cool down before mixing. You definitely don't want to add hot butter to the mix, as it will give the batter an entirely different consistency and the brownies likely won't bake evenly. While the butter is cooling down, you can gather the rest of your ingredients.
- Select a medium roast coffee. You could go with a light roast, or even a medium-dark roast. But try to avoid dark roast coffee. A really dark roast coffee can overpower the bright mint flavors in these brownies.
- Beat the eggs in one at a time. This helps incorporate them seamlessly into the batter for evenly baked brownies.
- When making the frosting, add the powdered sugar one cup at a time. Allow each cup to incorporate before adding the next. This not only ensures even consistency, but also helps prevent you from being covered in powdered sugar, which can happen if you try to mix in three cups at once.
You can make the frosting one week before you are ready to frost and eat the brownies. Simply store in an airtight container in the refrigerator for up to one week before using.
You can also make the brownies a day or two ahead of time. Make sure you allow the brownies to cool completely, and then store in an airtight container in the refrigerator or at room temperature. Then frost with the prepared frosting just before serving.
Can brownies be frozen?
Yes! Freeze brownies without frosting in an airtight, freezer-safe container for up to one month. Technically, you could freeze brownies for up to two months, but I personally have found that they lose their flavor and also their fluffy-ness when thawed after freezing for one month.
If you make the frosting at the same time, freeze the mint chocolate chip buttercream frosting in a separate airtight freezer-friendly container. Frosting will keep for up to three months in the freezer, but I suggest taking it out and eating it (thawed) before two months.
When you're ready to eat the frozen mint chocolate brownies, allow to thaw at room temperature overnight. Then make the frosting and frost the brownies before eating.
More Baking Recipes
- Mocha Chocolate Chip Scones
- Chocolate Chip Cupcakes with Cookie Dough Frosting
- Funfetti Cookie Bars
- Soft Lemon Sugar Cookies with Orange and Lime
- Mini Bundt Cakes with Citrus
Mint Chocolate Chip Brownies
For the brownies
For the frosting
- ½ cup (1 stick) unsalted butter, softened at room temperature
- 3 cups powdered sugar
- ¼ cup milk whole or 2%
- ½ teaspoon peppermint extract
- 3 drops green food coloring (optional)
- ½ cup mini chocolate chips
- Andes mint candies, chopped, for decoration
Make the Brownies
- Preheat the oven to 350°F. Line a 9 x 9-inch or 8 x 8-inch pan with parchment paper.
- In a stand mixer or a large bowl using a hand mixer, mix together the cooled melted butter, sugar, and cocoa powder. Beat in the eggs one at a time. Stir in the coffee, vanilla extract, and peppermint extract. Stir in flour and salt just until all ingredients are combined.
- Pour the batter into the prepared pan. Top with an even layer of the Andes mints. Bake at 350°F for 35 to 40 minutes, when a toothpick inserted into the center of the brownies comes out clean. Allow to cool at room temperature.
Make the Frosting
- While the brownies are cooling, make the frosting. Clean out the stand mixer to reuse, or use a large bowl with hand mixer. To the stand mixer bowl or your large bowl, beat the butter until it's light and fluffy, about 2 minutes. Mix in the powdered sugar, one cup at a time, until incorporated. Pour in the milk and peppermint extract. If using food coloring, add in the drops of food coloring now. Gently fold in the chocolate chips.
- Using a spatula, spread the frosting over the brownies in an even layer. Sprinkle chopped extra Andes mint candies and then slice into 9 squares or 12 rectangles.
This recipe is adapted from Delish.