The gist of these Andes mint brownies is a simple brownie batter infused with chunks of minty, sweet, chocolatey Andes squares.

I love me some brownies and this was yet another excellent version of the delicious, classic treat.

Basically the gist is a simple (fudgy and decadent) brownie batter infused with chunks of minty, sweet, chocolatey Andes squares.

Cut up Andes Mint brownies on a blue plate.

I didn’t know this would happen when I was shoving them in the oven, but after baking, the morsels of Andes mints all sank down near the bottom of the brownies.

Initially, I was disappointed, but after the brownies cooled and we inhaled them, I loved the yumminess of biting into the soft, chewy brownie and then getting a refreshing wave of smooth, minty crust on the bottom.


Nine cut up mint brownies on a blue plate.

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Two Years Ago: Italian Chicken Pastina


Andes Mint Brownies

4.21 stars (39 ratings)


  • 1 cup (227 g) salted butter
  • 2 cups (424 g) granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (142 g) all-purpose flour
  • ½ cup (43 g) cocoa
  • ½ teaspoon salt
  • 1 package Andes mints, 24-28 mints


  • Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease with cooking spray. Set aside.
  • In a medium bowl, combine the flour, cocoa and salt. Set aside.
  • Unwrap all the mints and coarsely chop. Set aside.
  • In a medium saucepan over low heat, melt the butter. Remove from the heat and add the sugar, stirring well to combine. Whisk in the vanilla and then the eggs. Blend well.
  • Add the dry ingredients to the wet ingredients and mix well. Gently stir in the chopped Andes mints.
  • Pour into the prepared pan and bake for 32-35 minutes, until the brownies are set in the middle but not overbaked. Let cool completely, slice into squares and serve.
Serving: 1 Brownie, Calories: 199kcal, Carbohydrates: 25g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 51mg, Sodium: 132mg, Fiber: 1g, Sugar: 20g

Recipe Source: adapted from this recipe