Double Chocolate Mint Brownies baked to share
These Double Chocolate Mint Brownies are rich, super fudgy, and filled with melted mint chocolate! And the best part, you only need one large mixing bowl to make them! For that extra level of mint chocolate flavor, top these brownies with some chopped Andes Mints!
Behind the Recipe
I adapted this double chocolate mint brownies recipe from the Fudgy Chocolate Brownies with Pumpkin Buttercream Frosting.
For these chocolate mint brownies, I skipped using any leavening agents like baking powder or baking soda and used melted butter. I also melted an entire box (4.67 oz.) of Andes Mints and poured that into the batter as well. And for good measure, I chopped up some more Andes Mints for the top of the brownies!
Made using one large mixing bowl and baked in a — that is what these double chocolate mint brownies are. 8″ x 8″ square pan. A 9″ x 9″ pan will work just as fine, but they'll be thinner.
I'm not even joking when I say how wonderful these double chocolate mint brownies made my kitchen smell! It was also especially tempting not to eat them all as I was photographing them.
Seriously, if you're looking for a truly good treat to make, give these a try!
Grab the Ingredients
Here's a brief list of the ingredients needs to make these rich one bowl brownies recipe.
- All-Purpose Flour
- Dutch Process Cocoa Powder. Or you can use unsweetened cocoa powder. Dutch process will give you a slightly richer, darker brownie.
- Salt
- Unsalted Butter
- Granulated Sugar
- Eggs. I used 2 large size eggs.
- Vanilla Extract. You can also add in 1/2 teaspoon of mint extract if you'd like, but the Andes Mints give these brownies enough mint flavor.
- Andes Mints. You'll need 2, 4.67 ounce boxes. One box gets melted and used in the brownie batter and the second box you'll only need 10-12 Andes Mints chopped up for topping.
Helpful Baking Tools for Making Brownies
How it comes together
Below is a super brief overview of how to make this double chocolate mint brownies recipe. For the full recipe, scroll down to the method card.
- Melt the chocolate and butter. Use a large mixing bowl because you'll be adding all the ingredients to it through the method.Microwave the chocolate and butter together. Start with 1 minute at full power, whisk, then heat again for 30-45 seconds, whisking again until it's all melted together.
- Whisk in the granulated sugar, then the eggs, and vanilla extract.
- Fold in the dry ingredients. Use a spatula to fold in the all-purpose flour, dutch process cocoa powder, and salt. Stir together until just combined—meaning mix until the point you can no longer see the dry ingredients. The brownie batter will be thick, but easily spreadable when added to the 8 inch square baking tin.
- Add to baking tin and top with more chocolate. Spread the batter into the prepared 8 inch baking tin, then top with some chopped Andes Mints.
- Bake for 28-30 minutes at 350ºF. Allow it to cool almost completely before cutting. Brownies will be VERY fudgy.
Tips for Making Perfect Double Chocolate Mint Brownies
Don't over mix the brownie batter. Once you add in the all-purpose flour, dutch process cocoa powder, and salt, just mix until it's blended. It's best to use a spatula when stirring in the dry ingredients too.
The toothpick test. Insert a toothpick to make sure your brownies are done. If the toothpick has brownie batter on the toothpick they'll need to go back in the oven. Monitor them every 1-2 minutes, then check again using a toothpick. If the toothpick has a few crumbs on it, you're good to remove them from the oven.
Wait until the mint brownies have cooled almost completely before cutting them. I'm particular about a lot of things—having clean edges for my brownies is honestly not truly one of them, but with that said it's best to wait until these double chocolate mint brownies are almost cooled before cutting them.
Double Chocolate Mint Brownies FAQs
What if I can't find Andes Mints where I live?Any creme de menthe filled chocolate or mint chocolate will work. While I haven't made these with any other type of chocolate, Ghirardelli makes something similar. Or you could also get some dark chocolate and add about 2 teaspoons of creme de menthe or mint extract to it.
How do I know when my brownies are ready to come out of the oven?Using the toothpick test, if the toothpick still has crumbs on it, remove them from the oven. The brownies will continue to bake as they cool. If they still have brownie batter on them, you'll need to continue to let them bake.
What does it mean to mix the brownie batter until just blended?This simply means to mix the batter until the dry ingredients have just disappeared into the batter.
How long should I wait to cut brownies?Ideally it's good to wait until they've cooled almost completely (about 1 hour). I understand strong cravings though, so waiting until they've at least cooled slightly (about 30 minutes) will suffice, but be aware they will be super soft and very fudgy—like falling apart fudgy.
Can I make these brownies in a 9 inch square tin?You can, but they'll be on the thinner side. Making them in the 8 inch baking tin will give you normal size brownies—not too thin, not too thick.
Satisfy your Chocolate Cravings!
Double Chocolate Muffins
Single Layer Chocolate Cake
Small Batch Chocolate Cupcakes
Dark Chocolate Cranberry Walnut Cookies
- Yield 16 servings
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
- Calories 167
Ingredients
- 1 box Andes Mints, plus extra for the top of the brownies
- 1/2 cup Unsalted Butter
- 1 1/2 cup 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
Method
- Generously spray an 8 inch square baking pan with a flour-based baking spray. Hold to the side. Tip: If you'd like to be able to pull the brownies out of the pan easier to cut them, add 2 overlapping strips of parchment paper on top of the flour-based coated pan, then spray again with the flour-based baking spray. If you plan to just keep them in the pan to cut them, then you can skip the parchment paper.
- Adjust the oven rack at the 2nd level mark (just above center), heat the oven to 350ºF.
- Unwrap all the Andres Mints in the box and place them in a large microwaveable mixing bowl along with the unsalted butter. Melt together in the microwave for 1 minute at full power, whisk, then heat again for 30-45 seconds. Whisk once more until it's all melted together. Whisk in the granulated sugar.
- Add in the eggs and vanilla extract, whisking until fully combined.
- Fold in the all-purpose flour, dutch process cocoa powder, and salt until just combined. The brownie batter will be thick, but spreadable.
- Transfer the brownie batter into the prepared 8 inch square pan and top with extra chopped pieces of Andes Mints. Bake for 28-30 minutes at 350ºF.
- Remove from the oven and allow to cool almost completely before cutting them into squares.
Baker notes
In place of dutch process cocoa powder, you can also use unsweetened cocoa powder.
It's best to get 2 boxes of Andes Mints for this double chocolate mint brownies recipe. One for melting into the brownie batter and the other to use a few of the chocolates for topping.
One box of Andes Mints is 4.67 ounces and gives you 28 pieces.
You can use another mint chocolate candy (like Ghirardelli) if you prefer. Or you can use regular dark chocolate and add in 2 teaspoons of mint extract.
