Andes Mint Brownies

A perfect match, Andes Mints, and fudgy brownies. The chocolate goodness mixed with mint compliments each other perfectly. They are always a hit when I make them.

To make a batch of these Andes Mint Brownies you will need the following –

Brownie Base
1 C Butter, unsalted
1 bag Semi-Sweet Chocolate Chips (1.5 C or 12 ounces)
4 Eggs, room temperature
1 C Sugar
2 tsp Vanilla Extract
1 1/2 tsp Baking Powder
3/4 tsp Salt
3/4 C Flour

Mint Frosting
3/4 C Butter, unsalted
2- 3 C Powdered Sugar
2 Tbsp Milk
1 tsp Mint Extract
Green Food Coloring
Chopped Andes Mints

This recipe is really a two-step process. You will make the brownies and then they have to cool completely before you can frost them. If you frost the brownies while they are warm your buttercream will melt.  I find making the brownies either the night before or in the morning works best. Then I frost them the next day or later that evening.

You will want to use a 9×9 or 8×8 pan for this recipe. Either spray your pan with non-stick spray, grease it or use parchment paper to prep the pan.

Once your pan is prepped, move the rack in the oven to the center and preheat the oven to 350F.

In a microwave-safe bowl, medium size, place the butter and chocolate chips. Heat in the microwave in 30-second intervals stirring in between until the butter is melted and the chocolate is smooth. It took me about 90 seconds total. You can also use a double boiler method and do this over the stove if you prefer.  Once the chocolate and butter are melted and combined set aside to cool. This needs to reach room temperature before we can move on. Rushing this step could cause your eggs to cook while you are mixing them.

In a large bowl, combine the eggs and sugar. You will need to mix them together and well combine. Using a stand mixing works best but you can use a whisk or hand mixer too.

Next, add in the eggs and vanilla extract. Mix well.

Slowly mix in the cooled chocolate mixture.

In another bowl combine the flour, salt, and baking powder. Mix together.

Slowly add the flour mixture to the chocolate mixture and mix until just combined.

Pour the brownie batter into your prepared pan.

Bake at 350F for 30-45 minutes depending on the size of the pan. Shorter timeframe for 9×9. You will know the brownies are completely baked when you can insert a toothpick into the center and it comes out clean.

Once the brownies are finished baking, remove them from the oven and let cool to room temperature.

After the brownies have cooled to room temperature prepare the mint frosting.

In a stand mixer, cream together the butter and powder sugar.

Add in the mint extract and green food coloring.

When the mixture starts to stiffen up use the milk to help achieve your preferred consistency.

Frost the brownies with the mint buttercream.

Sprinkle Andes mints on top.

Enjoy!

Keep leftovers in an air-tight container in the fridge. When you are ready to enjoy, set the brownies on the counter for a few minutes to bring the frosting back to room temperature and enjoy!

Check out our other desserts too.