Fudgy Double Chocolate Brownies with Mint Chocolate

These Double Chocolate Mint Brownies are rich, very fudgy, and full of melted mint chocolate. The best part is that you need only one large mixing bowl to make them! For an extra punch of mint chocolate, scatter some chopped Andes Mints over the top.

The Story Behind the Recipe

I adapted this double chocolate mint brownie recipe from my fudgy chocolate brownies with pumpkin buttercream.

For these mint chocolate brownies, I left out any leavening such as baking powder or baking soda, and I used melted butter instead. I also melted an entire box (4.67 oz.) of Andes Mints and stirred it into the batter. For good measure, I chopped up more Andes Mints for the top!

These double chocolate mint brownies are made in one large mixing bowl and baked in an 8″ x 8″ square pan. A 9″ x 9″ pan works fine too, but the brownies will be thinner.

I am not exaggerating when I say these brownies made my kitchen smell amazing. It was also very tempting not to eat them all while I was photographing them.

Seriously, if you want a really good treat to bake, give these a try!

Gather the Ingredients

Here is a short list of what you need for these decadent one-bowl brownies.

1. All-Purpose Flour
2. Dutch Process Cocoa Powder. Unsweetened cocoa powder works too. Dutch process gives a slightly richer, darker brownie.
3. Salt
4. Unsalted Butter
5. Granulated Sugar
6. Eggs. I used 2 large eggs.
7. Vanilla Extract. You can add 1/2 teaspoon of mint extract if you like, but the Andes Mints already give these brownies plenty of mint flavor.
8. Andes Mints. You will need 2 boxes, each 4.67 ounces. Melt one box into the brownie batter, and use 10-12 chopped Andes Mints from the second box for the topping.

Helpful Baking Tools for Brownies

A Quick Look at the Method

Here is a brief overview of how to make this double chocolate mint brownie recipe. The full recipe is in the recipe card further down.

1. Melt the chocolate and butter. Use a large mixing bowl, since you will add every ingredient to it. Microwave the chocolate and butter together, starting with 1 minute at full power. Whisk, then heat for another 30-45 seconds, whisking again until everything is melted and smooth.
2. Whisk in the granulated sugar, then the eggs and vanilla extract.
3. Fold in the dry ingredients. Use a spatula to fold in the all-purpose flour, Dutch process cocoa powder, and salt. Stop once no dry streaks remain. The batter will be thick but easy to spread into the 8 inch square baking tin.
4. Pour into the pan and add more chocolate on top. Spread the batter into the prepared 8 inch baking tin, then scatter chopped Andes Mints over it.
5. Bake for 28-30 minutes at 350ºF. Let them cool almost completely before cutting. These brownies are VERY fudgy.

Tips for Perfect Double Chocolate Mint Brownies

Do not overmix the batter. Once the flour, Dutch process cocoa powder, and salt go in, mix only until everything is blended. A spatula works best for stirring in the dry ingredients.

The toothpick test. Push a toothpick into the center to see if the brownies are done. If it comes out with wet batter, they need more time in the oven. Check every 1-2 minutes with the toothpick again. If it comes out with a few crumbs, they are ready to come out.

Let the mint brownies cool almost completely before cutting. I am not particular about much, and clean brownie edges are honestly not one of them. Still, it is best to wait until these double chocolate mint brownies are nearly cool before cutting.

Double Chocolate Mint Brownies Questions

What if I can’t find Andes Mints where I live?

Any crème de menthe filled chocolate or mint chocolate will work. I have not tried other kinds of chocolate for these, but Ghirardelli makes something similar. You could also use dark chocolate and stir in about 2 teaspoons of crème de menthe or mint extract.

How do I know when my brownies are ready to come out of the oven?

Use the toothpick test. If it still has crumbs on it, take the brownies out. They will keep baking as they cool. If there is wet batter on the toothpick, they need more time in the oven.

What does it mean to mix the brownie batter until just blended?

This just means mixing the batter until the dry ingredients disappear into it.

How long should I wait to cut brownies?

Ideally, let them cool almost completely, about 1 hour. If you cannot wait that long, letting them cool slightly, about 30 minutes, is enough. Just know they will be super soft and very fudgy, almost falling-apart fudgy.

Can I make these brownies in a 9 inch square tin?

You can, but they will be on the thin side. Baking them in the 8 inch tin gives you regular-size brownies that are neither too thin nor too thick.

Curb Your Chocolate Cravings!