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Double Chocolate Mint Brownies Recipe

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3.9 from 12 reviews

Delight in these rich and fudgy Double Chocolate Mint Brownies, featuring melted Andes Mints blended into a decadent chocolate batter and topped with extra mint pieces for an irresistible minty twist. Baked to perfection, these brownies offer a perfect balance of deep chocolate flavor and refreshing mint, ideal for parties or a special treat.

Ingredients

Main 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
  • 1/2 tsp Salt

Instructions

  1. Prepare the Pan: Generously spray an 8-inch square baking pan with a flour-based baking spray. For easy removal, line the pan with two overlapping strips of parchment paper after spraying, then spray again with baking spray. Otherwise, spraying alone is sufficient.
  2. Preheat Oven: Adjust the oven rack to the second level (just above center) and preheat your oven to 350ºF (175ºC).
  3. Melt Mints and Butter: Unwrap all Andes Mints and place them in a large microwave-safe bowl with the unsalted butter. Microwave at full power for 1 minute, whisk, then heat for an additional 30-45 seconds. Whisk again until smooth and melted together. Stir in the granulated sugar thoroughly.
  4. Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the mixture is fully combined and smooth.
  5. Mix Dry Ingredients: Fold in the all-purpose flour, Dutch process cocoa powder, and salt carefully until just combined. The batter will be thick but spreadable.
  6. Bake: Pour the brownie batter into the prepared pan and top with additional chopped Andes Mints. Bake at 350ºF for 28-30 minutes until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
  7. Cool and Serve: Remove brownies from oven and cool nearly completely before cutting into 16 squares for serving.

Notes

  • Using a flour-based baking spray helps prevent the brownies from sticking.
  • Adding parchment paper strips in the pan enables easy removal and cleaner slicing.
  • Make sure not to overbake the brownies; they should remain fudgy.
  • Melt the Andes Mints and butter thoroughly to avoid any graininess in the batter.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://cozyplatter.com/double-chocolate-mint-brownies-recipe/