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    Urban Bliss Life » Blog » Mint Chocolate Brownies

    Published: February 25, 2021 / Updated: March 4, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Mint Chocolate Brownies

    34 shares
    Jump to Recipe Print Recipe
    Mint Chocolate Chip Brownies on a cake pedestal on green background
    Mint Chocolate Brownies on a cake pedestal with title text
    Mint Chocolate Brownies on a cake pedestal with title text
    Mint Chocolate Brownies on a cake pedestal with title text
    Mint Chocolate Brownies on a cake pedestal with title text
    Mint Chocolate Brownies on a cake pedestal with title text
    Mint Chocolate Brownies on a cake pedestal with title text
    Mint Chocolate Chip Brownies on a cake pedestal on green background

    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.

    Mint Chocolate Chip Brownies on a cake pedestal on green background

    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

    Mint Chocolate Chip Brownies on a cake pedestal on green background

    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

    Mint Chocolate Brownies flatlay on green background

    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
    • Whisk
    • Spatula

    Ingredients

    ingredients for mint chocolate chip brownies

    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

    • pouring flour into chocolate brownie mixture
    • whisking chocolate
    • whisking chocolate and salt
    • brownie batter
    • andes mints in brownie batter
    • mint chocolate chip frosting
    • andes mints brownie baked
    • mint chocolate chip frosting on 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

    Mint Chocolate Chip Brownies on two cake pedestals on green background

    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.

    Make-Ahead Instructions

    Mint Chocolate Chip Brownies on two cake pedestals on green background

    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

    • Mint Oreo Truffles
    • Shamrock Shake
    • Chocolate Chip Almond Biscotti
    • Brown Butter Chocolate Chip Espresso Cookies
    • Mocha Chocolate Chip Scones
    mint chocolate chip brownies on a pedestal plate.

    Mint Chocolate Chip Brownies

    5 from 6 votes
    Prep Time: 15 mins
    Cook Time: 40 mins
    Total Time: 55 mins
    Recipe by Marlynn Schotland
    These rich brownies are made even more decadent with Andes mint candies and a sweet mint chocolate chip buttercream frosting.
    Servings: 12 brownies
    Calories: 818kcal
    PRINT PIN RATE

    Equipment

    • Stand Mixer

    Ingredients

    For the brownies

    • ¾ cup (1½ sticks) melted unsalted butter slightly cooled to room temperature
    • 1½ cups granulated sugar
    • ½ cup unsweetened cocoa powder
    • 4 large eggs
    • ½ cup brewed coffee (medium roast)
    • 1 teaspoon vanilla extract
    • 1 teaspoon peppermint extract
    • ¾ cup all-purpose flour
    • ½ teaspoon kosher salt
    • 24 Andes Mint candies

    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

    Instructions

    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.

    Notes

    Andes mint chocolates: One standard size box of Andes mint chocolate candies is usually enough for the batter and for the decoration. Feel free to get two boxes and add more mint chocolate candies as decoration if you wish. Use a maximum of 28 mint chocolate candies to top the brownie batter as more will affect the way the brownies bake; I find 24 to be just about right. 
    Storage: These brownies will keep in an airtight container at room temperature for up to 5 days, although they are best eaten within 1-2 days. You can also freeze brownies and frosting in separate containers. 
     
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 818kcal | Carbohydrates: 94g | Protein: 8g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 141mg | Potassium: 504mg | Fiber: 8g | Sugar: 73g | Vitamin A: 717IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 8mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    This recipe is adapted from Delish.

    PIN IT

    Mint Chocolate Chip Brownies on a cake pedestal on green background

    More Chocolate + Mint Dessert Ideas

    • Chocolate Mint No-Bake Cookie Bars
    • Girl Scouts Thin Mint Milkshake
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      Reader Interactions

      Comments

      1. Tara says

        March 06, 2022 at 12:44 am

        5 stars
        Oh how fun! These brownies look absolutely amazing. I especially love that sweet mint chocolate frosting.

        Reply
      2. Jacqueline Meldrum says

        March 05, 2022 at 6:24 pm

        5 stars
        Those look so good and I love the flavours. A nice change from.plain chocolate brownies.

        Reply
      3. Kris says

        March 05, 2022 at 5:27 pm

        5 stars
        My kids adored these! Will definitely make again. Thank you!

        Reply
        • Marlynn Jayme Schotland says

          March 10, 2022 at 10:41 pm

          So glad to hear it!

      4. Alison says

        March 05, 2022 at 4:01 pm

        5 stars
        Chocolate and mint is my favorite dessert combination! These brownies are fudgy on the bottom layer, and the top is perfectly minty. The addition of Andes minsts makes them incredible!

        Reply
      5. Sue says

        March 05, 2022 at 3:25 pm

        5 stars
        I never seen brownies look so refreshing!!

        Reply

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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