Satisfy your sweet tooth with these decadent and irresistible Mint Chocolate Brownies – rich, indulgent, and the perfect sweet mint flavor!
There’s nothing better than a homemade, fresh-out-of-the-oven, warm, gooey brownie. I wanted to create a mint chocolate inspired version for the holidays and spent more hours this week than I’d like to admit perfecting my brownie recipe.
It has just the right amount of sweetness without giving you a toothache.
The right amount of butter to make them perfectly moist and fudgy.
The optimal amount of flour so the brownies have just enough cake-iness to them and don’t sink in the middle when you pull them out of the oven.
And most important: that perfect crackly brownie top with handfuls of Andes mints sprinkled in.
A couple quick tips to ensure brownie perfection:
- Once you add the flour, do not overmix the batter. Stir by hand just until the flour is incorporated and the batter is uniform.
- Make sure to line the pan with parchment – makes it so easy to remove the brownies and cut them.
- Don’t underbake your brownies trying to keep them moist and gooey – they will end up sinking in the middle! If you want a really moist brownie, reduce the flour to ½ cup instead.
- 10 tablespoons unsalted butter, melted
- ½ cup semi-sweet chocolate chips
- ½ cup unsweetened cocoa powder
- 2 eggs - whisked
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
- 1 cup Andes Mint baking chips (or regular Andes Mints, chopped)
- Preheat the oven to 350º F. Lightly spray an 8 x 8 baking dish with nonstick cooking spray. Line the pan with parchment paper, leaving a slight overhang on the sides, then spray again.
- In a medium bowl, add the warm melted butter, chocolate chips, and cocoa powder, stirring until the chocolate chips are completely melted and combined. Set aside to cool.
- In a large mixing bowl, add the whisked eggs, granulated sugar, brown sugar, vanilla, and salt, and beat for 2-3 minutes until the sugar is completely dissolved.
- Mix in the butter/chocolate until combined, then add the baking powder and flour and mix by hand just until the batter is uniform. Gently fold in ½ cup of the Andes Mint pieces, then pour the batter into the prepared pan. Spread evenly and top with remaining ½ cup of Andes Mint pieces. Bake for about 30 minutes until the batter looks slightly underbaked but moderately firm in the center and dry around the edges.
- Remove from the oven and set on a wire rack to cool completely in the pan. To cut, lift out of the pan using the parchment overhang and transfer to a cutting board. Store at room temperature for 3-4 days or refrigerate for 5-6 days.
MORE DESSERT RECIPES:
- Perfect Sugar Cookie Cut-Outs
- Salted Caramel Thumbprints
- Grandma Diane’s Chocolate Covered Cherry Cake
- Sugar Cookie Christmas Trees
- Honey Nut Rugelach
- Nutella Stuffed Chocolate Chip Cookies
SHARING IS CARING! IF YOU MAKE THIS RECIPE, TAG @LIZLOVEGROWSWILD ON INSTAGRAM!