Ahhh brownies! They are one of my all time favorite desserts because of how easy they are to make, plus...hello... it's CHOCOLATE! This new Double Chocolate Mint Brownies recipe I'm sharing with you today is phenomenal. They are rich, super fudgy, and filled with melted mint chocolate! Trust me when I say, you will LOVE them!
Table of Contents
Behind the Recipe
I adapted this double chocolate mint brownies recipe from my Fudgy Chocolate Brownies with Pumpkin Buttercream Frosting. These are even fudgier though if you can believe it thanks to a few key added ingredients like Andes Mints.
To up the level of fudginess with these chocolate mint brownies, I omitted the shortening and instead used half butter and half vegetable oil. I also melted, then cooled 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!
I'm not even joking when I say how wonderful these double chocolate mint brownies made my kitchen smell! It was also incredibly tempting not to eat them all as I was photographing them.
Seriously, if you're looking for a really good treat to make, give these a try!
Helpful Baking Tools for Making Brownies
Tips for Making Perfect Double Chocolate Mint Brownies
Don't over mix the brownie batter. Once you add in the dry mixture, just mix until it's blended.
When adding the melted chocolate to the batter, make sure it's cooled slightly. If it's still warm, that's fine. If it's still pretty hot, you could scramble the eggs that you just added to the batter.
Honestly though, because you're heating the Andes Mints in the microwave it really shouldn't get that hot.
Over baked brownies are no fun. Insert a toothpick to make sure your brownies are done. If they still have crumbs on the toothpick, remove them from the oven.
Your brownies will continue to bake even as they cool. If they still have brownie batter on the toothpick, then keep them in, but monitor them every 1-2 minutes, then check again using a toothpick.
Wait until the mint brownies have cooled slightly before cutting them. I'm particular about a lot of things—having clean edges for my brownies is honestly not really one of them. I just want the brownies in my belly.
If you're Type A, however, and want those clean cut edges, then definitely wait until they've cooled completely. You can even use a paper towel to clean the blade off in between cuts.
Double Chocolate Mint Brownies FAQs
Any creme de menthe filled 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 ½ - 1 teaspoon of creme de menthe extract to it.
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.
This simply means to mix the batter until the dry ingredients have just disappeared into the batter.
Ideally it's good to wait until they've cooled completely (about 1 hour). I understand strong cravings though, so waiting until they've at least cooled slightly (20-30 minutes) will suffice. I don't recommend cutting or eating them immediately after removing them from the oven. The brownies need time to set.
Double Chocolate Mint BrowniesAuthor:
- 1 cup All-Purpose Flour
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- ½ cup Unsweetened Cocoa Powder
- ¼ cup Unsalted Butter, room temperature
- ¼ cup Vegetable Oil, or you can use Coconut or Canola Oil
- 1 ½ cup Granulated Sugar
- 3 Large Eggs, whisked slightly
- 2 teaspoon Vanilla Extract
- 4.67 oz Box of Andes Mints (28 pieces), plus extra for the top of the brownies
- Generously spray an 8 inch square baking pan with a flour-based baking spray. Set aside. 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), preheat oven to 350ºF.
- Unwrap all the Andres Mints in the box and place them in a small glass, microwaveable bowl. Heat the chocolates in the microwave in 30 seconds increments at 50% power, stirring each time, until they've fully melted. Set aside and allow to cool slightly.
- In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and unsweetened cocoa powder. Set aside.
- Using your hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter, vegetable oil, and granulated sugar together on medium-high speed until well blended.
- Add in the slightly whisked eggs, vanilla extract, and melted Andes chocolates. Scrape down the sides of the bowl as needed.
- Switching the mixer speed to low, add in your whisked dry ingredients a little at a time until it's just blended with the wet mixture. Be careful not to over mix.
- Scoop the brownie batter into the prepared 8″ x 8″ pan and top with chopped or broken pieces of Andes Mints. Bake for 30-35 minutes at 350ºF.
- Remove from the oven and allow to cool slightly before cutting them into squares.