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These Andes Mint Brownies are rich, ultra fudgy, and finished with the most beautiful shiny crinkly top. Made with melted chocolate, cocoa powder, and whipped eggs and sugar, this easy dessert recipe delivers bakery-style brownies packed with refreshing mint chocolate in every bite.
Why you’ll love this recipe
- Ultra fudgy brownie texture
- Signature shiny crackly crust
- Easy one-bowl brownie batter
- Perfect balance of chocolate and mint
- Great for holidays, bake sales, or everyday desserts
Since you’re here, I know you will also love these mint oreo brownies, or even these mint brownie cookies for St Patrick’s Day!
Ingredients you’ll need
- Unsalted butter
- Neutral oil
- Dark chocolate
- Dutch-process cocoa powder
- Eggs + egg yolk (room temperature)
- Granulated sugar
- Powdered sugar
- Vanilla extract
- All-purpose flour
- Cornstarch
- Salt
- Instant espresso powder
- Andes mints
- Chocolate chips
How to make Andes Mint Brownies
- Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper.
- Melt the butter, oil, and chopped chocolate in a heatproof bowl, then stir in cocoa powder and espresso powder until smooth.
- In another bowl, beat the eggs, egg yolk, sugars, and vanilla for 3–6 minutes until thick, pale, and ribbon-like.
- Slowly mix in the melted chocolate mixture.
- Sift in the flour, cornstarch, and salt, then gently fold into the brownie batter along with the Andes mints and chocolate chips.
- Spread evenly into the prepared pan and bake about 25 minutes, until a toothpick shows moist crumbs.
- Cool completely before slicing for clean, fudgy squares.
Tips for Ultra Fudgy Andes Min Brownies
- Let brownies cool fully before cutting.
- Use room-temperature eggs for better volume when whipping.
- Avoid overmixing after adding flour.
- Slightly underbake for softer centers.
The secret to shiny crinkly brownie tops
The iconic shiny crust forms when the eggs and sugars are whipped until thick and glossy, dissolving the sugar and creating a thin meringue-like layer that rises to the surface as the brownies bake. Using both granulated and powdered sugar helps produce an even finer crackle texture.
Storage
Store brownies in an airtight container at room temperature for 2–3 days or in the refrigerator for up to 1 week. Bring to room temperature before serving for the best texture and taste.
FAQ About These Andes Mint Brownies
The eggs and sugar likely weren’t whipped long enough before mixing in the chocolate.
Use accurate flour measurements and avoid overbaking, brownies should be removed when the center shows moist crumbs.
Yes, drizzle with chocolate ganache or press extra Andes mints on top while warm.
Andes mint Brownies
Ingredients
- ½ cup unsalted butter
- 3 tbsp neutral oil vegetable or grapeseed
- 4 oz 70% dark chocolate, chopped
- 2/3 cup Dutch process cocoa powder
- 2 large eggs room temp
- 1 egg yolk
- 1 cup granulated sugar
- ½ cup powdered sugar
- 1½ tsp vanilla extract
- ½ cup all-purpose flour
- 1 tbsp cornstarch
- ½ tsp kosher salt
- 1 tsp instant espresso powder
- 28 Andes Mint Chocolate Cut each piece in half
- 1/2 cup chocolate chips
Instructions
- Preheat to 350°F. then line an 8×8-inch metal pan with parchment and set aside.
- In a heatproof bowl, combine butter, chopped chocolate, and oil. Melt gently (microwave in 30 sec bursts or over a double boiler), then stir in cocoa powder and the espresso powder until smooth. Let it cool slightly.½ cup unsalted butter, 3 tbsp neutral oil, 4 oz 70% dark chocolate, chopped, 2/3 cup Dutch process cocoa powder, 1 tsp instant espresso powder
- In a large bowl, beat eggs, yolk, granulated sugar, powdered sugar, and vanilla on high speed for 3-6 minutes until thick, pale, and ribbon-y. This is where that shiny crackle top is born!2 large eggs, 1 egg yolk, 1 cup granulated sugar, ½ cup powdered sugar, 1½ tsp vanilla extract
- With the mixer on low, slowly pour in the slightly cooled chocolate-butter mixture.
- Sift the dry ingredients into the brownie batter mixture. Gently fold into the batter with a spatula. Mix in the Andes mint chocolates and chocolate chips leaving some aside to top the brownies with.½ cup all-purpose flour, 1 tbsp cornstarch, ½ tsp kosher salt, 28 Andes Mint Chocolate, 1/2 cup chocolate chips
- Pour the batter into the prepared pan, smooth the top, and tap the pan once on the counter. Top with more Andes Mint Chocolates and some chocolate chips then bake 23-25 minutes, or until a toothpick comes out with moist crumbs
- Let cool in pan for a little bit before adding the toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
