Take those beloved mint chocolate candies and turn them into a brownie. These Andes Mint Brownies are chocolatey, rich, and so decadent. They’ve got the perfect amount of mint and a thick cream cheese glaze you’re going to LOVE.
Delicious Thin Mint Brownies
It’s almost St. Patrick’s Day, and you’re going to be THE TALK of wherever you’re celebrating (the office, your friend’s house, or even your own kitchen) when you bring Andes Mint Fudgy Brownies with Cream Cheese Frosting to celebrate. I honestly didn’t realize that mint was associated to St. Patrick’s day – maybe it’s just the color. Regardless, these homemade brownies are a perfect dessert for the special occasion!
They’re minty, they’re (very) fudgey, they’re crackly, they’re creamy…they’ve got it allllll going on. And who doesn’t love a chocolate mint combo! This Mint Chocolate Smoothie takes advantage of those flavors, too for those mint chocolate lovers looking for something on the healthier side.
I do want to place a warning label on these brownies: DO NOT add more mint extract than what is called for. You’ll end up in tears eating your own brownies (trust me I did it and the minty flavor was insane — not in a good way).
And if you’re looking for more delicious brownie recipes, also try these Crinkle Top Brownies with Marshmallow Fluff or this S’mores Brownie Skillet, too!
Recipe Ingredients
- Peppermint or Mint Extract: Trust me. You only want to use a SMALL amount of this ingredient because it goes a long way, but it is AMAZING paired with the chocolate.
- Cocoa Powder: To give our brownies a their chocolatey flavor. Hershey’s is my favorite. Use Special Dark for an even richer chocolate taste.
- All-Purpose Flour: I haven’t tried any nut flours, but you can substitute 1:1 gluten-free all purpose flour if needed.
- Chocolate Chips: I used dark chocolate chips, but semi-sweet chocolate chips are a good option, too. Adding chocolate instead of just cocoa powder is the key to a good fudgy brownie. The lack of baking powder also contributes to a chewy brownie.
- Cream Cheese: This will be the base of our frosting. Rich and cream.
- Powdered Sugar: Makes the frosting sweet and a smooth texture as compared to the granular result you’d get with regular sugar.
- Andes Mints – Adding andes candies in the batter creates a swirl of rich minty, melted chocolate throughout the gooey brownie base.
See the recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
If you’d like to elevate the flavor of these brownies, use olive oil instead of vegetable oil. Olive oil pairs beautifully with chocolate. Keep in mind you will taste the difference (similar to my fluffy Blood Orange Olive Oil Loaf Cake recipe).
How to Make This Recipe
1. Preheat the oven to 350°F. Line an 8×8 inch pan with butter AND parchment paper. These brownies are THICK and STICK. I am telling you if you do not take necessary measures, you will end up eating the brownies with a fork out of a pan because they’re sticking. Please grease and use parchment!!
2. In a large bowl, whisk together eggs, oil, milk, vanilla, and mint extract.
3. In a separate mixing bowl, whisk together sugar, flour, cocoa powder, espresso powder, salt and powdered sugar.
4. Fold the dry ingredients into the wet ingredients. Add in the milk.
5. Finely dice the andes mint candies and stir the mint chips into the batter along with the chocolate chips. At this point, the batter will be super thick (like I wouldn’t be surprised if you almost say out loud: why is this food blogger making me work so hard to stir brownies…stay with me, I promise they’re worth it)!
6. Pour the batter into the sprayed and lined pan (she’s thick) and use a spatula to smooth the batter around. Bake brownies for 40-46 minutes or until the center is mostly cooked (note: it’s better to pull the brownies sooner rather than later so they don’t overbake).
7. In a mixing bowl, beat together softened cream cheese, butter, and vanilla extract with an electric hand mixer until smooth.
7. When the brownies are finished baking, I like to chill the brownies immediately (so I can eat them faster;)). Allow the brownies to cool completely before frosting.
9. Spread the frosting over top of the brownies and garnish with the chopped up remaining andes mints. ENJOY!
How to Cut these Brownies
If you want elegant even-edged brownies, it is important to let them cool COMPLETELY before attempting to slice. Grab a sharp chef’s knife, a dish rag, and a glass of hot water.
Dip your knife into the water before making a cut into your brownies. Then wipe the knife with your rag, dip into the water again, and make the next cut. This ensures the fudgy goodness doesn’t get stuck to you knife.
If you’re like me, you like your brownies warm! Letting them cool before slicing takes away some of the indulgence so you’ve got a couple of options. Either reheat the sliced brownie in the microwave for 15-30 seconds (without the frosting) OR just use a spoon to scoop some brownies straight out of the pan onto a scoop of vanilla ice cream and forget what it looks like:)
Recipe FAQs
These must be stored in the refrigerator (if frosted). 1. They have cream cheese 2. They get extra fudgey and decadent in the fridge. TASTY! Keep for up to 5 days and grab one whenever your chocolate cravings hit and you want a quick treat.
To freeze these brownies, let them cool completely before slicing into individual squares and then wrapping each square in plastic wrap for up to 3 months for best quality. Let come to room temperature on the counter before unwrapping and enjoying!
I give a small range in the bake time for these Andes Mint Brownies Brownies depending on how you like yours. If you’re looking for a cake-like brownie, take them out when the edges begin to pull away from the sides of the pan. If you want a fudgier brownie, take them out around the minimum bake time. The toothpick trick may still show some brownie batter on the toothpick if you’re looking for fudgier brownies, but that’s okay because they’ll set once you take them out of the oven and let them cool a bit.
A light metal square baking pan is best. Glass or ceramic pans won’t cook your brownies as evenly so you’ll end up with burnt edges and a very underdone center.
Serving suggestions
Serve these brownies with a big glass of milk to wash it down. Or if you’re enjoying these for St. Patrick’s Day also whip up a batch of Lucky Charms Sugar Cookies and maybe these Green Tea Shots to get the party started!
More Recipes You’ll Love
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Andes Mint Brownies
Equipment
- 8×8 baking dish
- Mixing Bowl
- parchment paper
- Measuring cups and spoons
- electric hand mixer
- Small mixing bowl
- Cutting Board
- Knife
Ingredients
For the brownies
- 2 eggs
- 1 cup white sugar
- 3/4 cup all-purpose flour
- 1/2 cup vegetable oil
- 2/3 cup dark unsweetened coca powder
- ½ cup dark chocolate chips
- 1 tsp espresso powder
- 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 cup powdered sugar
- 1/2 tsp salt
- 2 tbsp milk, of choice
- 18 andes mints
For the frosting
- 4 oz cream cheese
- 1/2 stick butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 6 andes mints, chopped
Instructions
For the brownies
- Preheat the oven to 350°F. Line an 8×8 inch pan with butter AND parchment paper.
- In a large bowl, whisk together eggs, oil, milk, vanilla, and mint extract.
- In a separate mixing bowl, whisk together sugar, flour, espresso powder, cocoa powder, salt and powdered sugar.
- Fold the dry ingredients into the wet ingredients. Pour in the milk and stir until combined. Finely dice the andes mint candies and stir the mint chips into the batter along with the chocolate chips. At this point, the batter will be super thick.
- Pour the batter into the sprayed and lined pan (she’s thick) and use a spatula to smooth the batter around. Bake brownies for 40-46 minutes or until the center is mostly cooked.
- I like to chill the brownies immediately (so I can eat them faster naturally). Allow the brownies to cool completely before frosting.
For the frosting
- In a mixing bowl, beat together softened cream cheese, butter, and vanilla extract with an electric hand mixer until smooth.
- Spread the frosting over top of the brownies and garnish with the chopped up remaining andes mints. ENJOY!
Nutrition
Video
Notes
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
I made these brownies yesterday & have to say they are the best that I have ever had! So easy to make & the mint flavor is just enough. I used almond flour & they still turned out GREAT!! After I frosted them I put them in the fridge for a few hours and then took them out to eat and wow😍😍 highly highly recommend!
thin mint but in a soft delectable brownie form. ummmm yes!!! so delicious, rich and moist
These are FABULOUS!
Question: the recipe directions mentions milk, but I don’t see it listed in the ingredients nor do I see the expresso powder listed. The expresso powder is in the picture of ingredients. I made without both and they came out yummy. Thought I would ask incase I should add.
Hey Julie! Ooo, great call. I’ve updated the recipe to reflect this. Thanks for calling it out. So glad you enjoyed!