Andes Mint Brownies are my go to fix when I want something super chocolatey but also fresh and not too heavy. You know those days when you have a brownie craving, but plain chocolate feels a little one note? That is exactly when the minty layer comes in and saves dessert. I started making these after tossing a handful of Andes mints into a pan of brownies on a whim, and now my family asks for them on repeat. The best part is they look fancy, but they are honestly pretty simple. If you can stir batter and unwrap a few candies, you can make these happen.
Recipe Variations and Tips
I am going to walk you through how I make Andes Mint Brownies at home, plus a few easy swaps depending on your mood or what you have in the pantry. I like a thick, fudgy brownie base with a smooth mint layer and a glossy chocolate top, but you can absolutely tweak it.
My go to approach for the best texture
Here is the basic vibe: bake a fudgy brownie, add mint, then finish with chocolate. The brownie layer matters a lot. If you start with a dry brownie, the whole thing eats kind of crumbly and the mint feels out of place. So I lean into **fudgy brownies** and I do not overbake them.
If you are using a boxed mix, choose a “fudge” style and bake it in a metal 9×13 pan. If you are making your own batter, use a recipe that relies on melted butter and cocoa or melted chocolate, not just lots of flour. Also, let the brownies cool before you add the mint layer or everything gets messy fast.
Fun variations when you want to change it up
Once you get the basic Andes Mint Brownies down, you can riff on them so many ways.
- Extra minty: Add 1/8 teaspoon peppermint extract to the mint layer. Go easy because peppermint can get loud fast.
- Chunky top: Sprinkle chopped Andes mints on the warm chocolate topping so they melt slightly and look bakery style.
- Thick brownie base: Use an 8×8 pan for a taller brownie, but bake longer and watch the center closely.
- Crunch factor: Add mini chocolate chips or chopped walnuts to the batter if your crowd likes texture.
- Holiday vibe: A tiny pinch of salt on the top layer makes the mint and chocolate taste even more intense.
If you are into mint desserts in general, you might also like these little minty cheesecakes. I have made them for parties and they disappear fast: Andes mint cheesecakes.
And one more tip from my kitchen: unwrap the Andes mints before you start baking. It sounds obvious, but trying to unwrap a mountain of tiny candies with chocolate batter on your hands is not fun.
Common Mistakes to Avoid
I have made every mistake possible with Andes Mint Brownies, especially when I was rushing or trying to cut corners. Here are the big ones so you can skip the heartbreak.
1) Overbaking the brownie layer. This is the number one issue. Brownies keep cooking a little after you pull them out. I take them out when the center looks set but still soft. A toothpick should come out with moist crumbs, not totally clean.
2) Spreading mint on warm brownies. If the brownies are even slightly warm, the mint layer can melt and slide around. Let the pan cool fully, then add the mint. If you are impatient, pop the pan in the fridge for 20 to 30 minutes first.
3) Making the chocolate topping too hot. If you melt chocolate and butter until it is scorching, it can separate or look dull. Melt gently, stir a lot, and stop as soon as it is smooth.
4) Cutting too soon. I get it, they smell amazing. But if you slice before the layers set, you will get swirls instead of clean layers. Chill them, then cut.
5) Skipping the parchment sling. If you want easy removal, line your pan with parchment paper and leave a little overhang. It makes lifting out and slicing so much easier.
When I need a different brownie vibe altogether, I make these for something more nostalgic and simple: lunch lady brownies. They are a totally different mood, but they are always a win.
“I brought these to book club and people literally stopped talking mid sentence to take another bite. The mint layer is perfect and the brownies stayed fudgy even the next day.”
Serving and Storage Suggestions
These are rich, so I like to serve them in smaller squares. Andes Mint Brownies are the kind of dessert that feels special even if you cut them into bite size pieces.
How I serve them (and what people go crazy for)
- Chilled and clean: My favorite way. They slice neatly and the layers pop.
- Slightly warmed: Microwave a square for about 8 seconds, just enough to soften the brownie. The mint layer will get a little gooey, so it is messy but delicious.
- With ice cream: Vanilla, mint chip, or even coffee ice cream are all great.
- With coffee: The mint and chocolate with a hot cup of coffee tastes like a cafe treat.
Storage: Keep them in an airtight container in the fridge for up to 5 days. I actually think they taste even better on day two when everything has had time to settle.
Freezing: Yes, they freeze well. Cut into squares, wrap individually, and freeze up to 2 months. Thaw in the fridge overnight so the layers do not sweat.
If you are putting together a dessert table, a fun combo is mint brownies plus something creamy and bite sized like these: mini Andes mint cheesecakes. People like options, and the flavors totally match.
Nutritional Information
Let us be real, Andes Mint Brownies are a treat. They are not salad. But I still like having a general idea of what I am eating, especially if I am serving guests who track sugar or just want to know what is in a dessert.
Nutrition can vary a lot based on the brownie base you use, how thick you spread the mint layer, and how heavy you go with the chocolate topping. Here is the practical breakdown of what usually affects it most:
What bumps up calories the fastest: extra chocolate on top, thick frosting style mint layer, and larger portions.
Easy ways to lighten it a bit without ruining the fun: cut smaller squares, keep the chocolate topping thin, and use a brownie base that is not overloaded with chips.
Ingredient notes for common concerns:
Most Andes mints contain dairy. If you need gluten free, use a gluten free brownie base and double check all candy labels. If you need egg free brownies, you can do it with the right base, but the texture will change a little.
If you want another dessert that feels different but still brownie obsessed, these are a fun twist: banana pudding brownies. They are sweet, creamy, and great when you want a break from mint.
Frequently Asked Questions about Andes Mint Brownies
I get questions about these every time I post a pan on social media or bring them to a get together, so here are the quick answers in plain language.
Q: Do I have to use Andes mints, or can I use another mint chocolate?
A: Andes are easiest because they melt smoothly and taste balanced. But you can use other mint chocolates. Just know some brands melt oily or grainy, so test a small amount first.
Q: How do I get super clean slices?
A: Chill the pan for at least 1 hour. Then use a sharp knife and wipe it clean between cuts. It sounds fussy, but it works.
Q: Can I make them ahead for a party?
A: Yes, and you should. Make them the day before, chill overnight, and slice the next day. The layers set better and the flavor gets even nicer.
Q: Why did my mint layer separate or look streaky?
A: Usually the brownies were too warm, or the mint mixture was too thin. Cool the brownie base completely and keep the mint layer thick enough to spread like frosting.
Q: Can I use a boxed brownie mix?
A: Absolutely. It is the quickest way, and honestly no one complains. Just do not overbake it and you are golden.
A sweet little send off
If you make Andes Mint Brownies once, you will get why people keep requesting them. You get rich chocolate, that cool mint pop, and a smooth top that makes every bite feel like a treat. If you want to compare methods, I liked reading Andes Mint Brownies – Chocolate with Grace and I also think Classic Mint Chocolate Brownies – Sally’s Baking Addiction has really solid, beginner friendly tips. Try a batch this weekend, stash a few in the freezer, and thank yourself later when the craving hits. And if you do make them, slice one extra square for whoever is doing dishes.
Andes Mint Brownies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch pan.
- Mix the brownie batter according to package instructions or your chosen homemade recipe.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until the center is set with moist crumbs.
- Remove from oven and let cool completely before adding the mint layer.
- In a saucepan over low heat, melt the Andes mints and butter together until smooth.
- Stir in the peppermint extract if using.
- Spread the mint mixture evenly over the cooled brownie layer.
- Melt the chocolate chips and butter together gently until smooth.
- Pour the chocolate mixture over the mint layer and spread evenly.
- Chill the brownies for at least 1 hour before cutting.
