These Double Chocolate Mint Brownies are rich, super fudgy, and loaded with melted mint chocolate. Best of all, they come together in one large mixing bowl. For an extra burst of mint-chocolate goodness, sprinkle chopped Andes Mints on top before baking.
Table of Contents
- Behind the Recipe
- Grab the Ingredients
- Helpful Baking Tools for Making Brownies
- Overview: How to Make Them
- Tips for Making Perfect Double Chocolate Mint Brownies
- Double Chocolate Mint Brownies FAQs
- Satisfy your Chocolate Cravings!
- Double Chocolate Mint Brownies Recipe
Behind the Recipe
This chocolate-mint version was adapted from a fudgy brownie base. The recipe skips leavening agents like baking powder and baking soda and uses melted butter and a full box of Andes Mints melted into the batter for a true mint-chocolate core. Additional chopped Andes Mints are added on top for texture and extra flavor.
The brownies bake in an 8″ x 8″ square pan for a satisfyingly thick and fudgy result; a 9″ x 9″ pan will work too but will produce thinner squares. This one-bowl approach keeps cleanup easy and the mint-chocolate aroma that fills the kitchen irresistible.
Grab the Ingredients
Here’s a concise ingredient list for these decadent one-bowl brownies:
- All-purpose flour — provides structure.
- Dutch-process cocoa powder — for a richer, darker chocolate taste (unsweetened cocoa works as a substitute).
- Salt — balances the sweetness.
- Unsalted butter — melted with the mint chocolates.
- Granulated sugar — for sweetness and texture.
- Eggs — 2 large eggs help bind and create fudgy texture.
- Vanilla extract — enhances chocolate flavor (optional: 1/2 tsp mint extract for extra mintiness).
- Andes Mints — 2 boxes (4.67 oz each). Melt one box into the batter and reserve 10–12 pieces, chopped, to scatter on top before baking.
Helpful Baking Tools for Making Brownies
Overview: How to Make Them
Quick overview — the full measurements and step-by-step instructions are in the recipe card below.
- Melt the mint chocolates and butter. Use a large microwave-safe bowl: heat 1 minute, whisk, then 30–45 seconds more until smooth. Stir in granulated sugar.
- Whisk in eggs and vanilla. Combine until smooth and glossy.
- Fold in dry ingredients. Gently fold in flour, cocoa powder, and salt with a spatula until just combined. The batter should be thick but spreadable.
- Transfer to pan and top. Spread into a prepared 8″ square pan and sprinkle with chopped Andes Mints.
- Bake at 350°F for 28–30 minutes. Allow to cool almost completely before cutting; the brownies are very fudgy.
Tips for Making Perfect Double Chocolate Mint Brownies
Don’t overmix: After adding flour and cocoa, fold just until the dry ingredients disappear. Overmixing can make brownies tough.
Use the toothpick test: A few moist crumbs on the toothpick mean the brownies are done; wet batter means they need more time. Check every 1–2 minutes near the end to avoid overbaking.
Cool before cutting: Wait until the brownies have cooled almost completely (about an hour) for cleaner slices. If you can’t wait, allow at least 30 minutes, but expect very fudgy, soft squares.
Double Chocolate Mint Brownies FAQs
Use any creme de menthe–filled or mint-flavored chocolate. Ghirardelli or other mint chocolates work well. Alternatively, melt dark chocolate and stir in about 2 teaspoons of mint or creme de menthe extract.
Use the toothpick test: remove when the toothpick has a few moist crumbs attached. The brownies will continue to set as they cool.
Mix only until the dry ingredients disappear into the batter; don’t overwork it.
Ideally wait about an hour until they’ve cooled almost completely. If you cut sooner (about 30 minutes), expect extra-fudgy, soft edges.
Yes, but the brownies will be thinner. An 8″ pan yields thicker, more traditional brownie squares.
Satisfy your Chocolate Cravings!
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Double Chocolate Mint Brownies
Ingredients
- 1 box Andes Mints, plus extra for topping
- 1/2 cup unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup Dutch-process cocoa powder (or unsweetened cocoa)
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F. Generously spray an 8″ square baking pan with a flour-based baking spray. If you prefer easier removal, line the pan with two overlapping strips of parchment paper and spray the parchment.
- Unwrap the Andes Mints and place them in a large microwave-safe bowl with the unsalted butter. Microwave for 1 minute, whisk, then microwave 30–45 seconds more. Whisk until completely melted and smooth. Stir in the granulated sugar.
- Whisk in the eggs and vanilla extract until fully combined and glossy.
- Fold in the all-purpose flour, Dutch-process cocoa powder, and salt using a spatula. Mix just until the dry ingredients disappear; the batter will be thick but spreadable.
- Transfer the batter to the prepared 8″ pan and sprinkle with extra chopped Andes Mints. Bake for 28–30 minutes at 350°F. Use the toothpick test: a few moist crumbs mean done; wet batter means bake a bit longer.
- Remove from the oven and allow the brownies to cool almost completely before cutting into squares.
Video
Notes
- You can substitute unsweetened cocoa powder for Dutch-process cocoa if needed.
- Two boxes of Andes Mints are recommended: one to melt into the batter and one for topping.
- One box of Andes Mints (4.67 oz) contains about 28 pieces.
- If Andes Mints aren’t available, use another mint chocolate or melt dark chocolate and add 2 teaspoons of mint extract.
Nutrition
Nutritional information is an estimate and will vary depending on ingredients used. See the original source for more details.