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!
about 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. Anyone else remember getting excited when you’d get these heavenly mints with your bill after eating at the Olive Garden? I mean, the bill part wasn’t exciting, but the chocolate part sure was. Whoever thought of that idea over at Olive Garden headquarters was a genius!
To up the level of fudginess with these 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 friends, if you’re looking for a really good treat to make, give these a try!
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 should get that hot.
- Overbaked 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 brownies have cooled slightly before cutting them. I’m particular about a lot of things—having clean edges for my brownies is not really one of them. I honestly just want them 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.
have a look at some of my other chocolate recipes!
- Double Chocolate Salted Caramel Cookies
- Hot Fudge Pudding Cake
- Chocolate Cake with Oreo Buttercream Frosting
- Baked Chocolate Pistachio Donuts
- Hot Chocolate Mini Marshmallow Cookies
- Homemade Peppermint Patties
These fudgy Double Chocolate Mint Brownies are easy to make and taste so incredibly good! With each bite being rich and decadent, and filled with lots of melted mint chocolate, they not only taste amazing, they’ll make your kitchen smell like a dream!
- 1 cup All-Purpose Flour
- 1/2 tsp. Salt
- 1/2 tsp. Baking Powder
- 1/2 cup Unsweetened Cocoa
- 1/4 cup Unsalted Butter, softened
- 1/4 cup Vegetable Oil (or you can use Canola)
- 1 1/2 cup Granulated Sugar
- 3 Large Eggs, whisked slightly
- 2 tsp. Vanilla Extract
- 1 Box (28 pieces, 4.67 oz) Andes Mints, unwrapped and melted (plus extra for the top of the brownies)
- Generously spray an 8″ x 8″ 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 to the 2nd level position, 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 on medium power, stirring each time, until they’ve fully melted. Set aside and allow to cool slightly. Baking Tip: Adding the melted chocolate when it’s a little warm is okay. If you add the chocolate when it’s still hot though, it can cause the eggs to scramble. Give the chocolate time to cool a little.
- In a medium bowl, whisk together the flour, salt, baking powder, and cocoa. Set aside.
- Using your hand-held or stand mixer fitted with a paddle attachment, beat the butter, oil, and sugar together on medium speed until well blended.
- Add in the 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 dry ingredients a little at a time until it’s blended with the wet mixture. Be careful not to over mix.
- Scoop the brownie batter into the flour-based coated 8″ x 8″ pan and top with chopped or broken pieces of Andes Mints. Bake for 30-35 minutes at 350ºF. Baking Tip: 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 minute or so.
- Remove from the oven and allow to cool slightly before cutting them into squares.
Keywords: double chocolate mint brownies, chocolate mint brownies, mint brownies, easy double chocolate mint brownies, brownies, chocolate brownies, fudgy chocolate brownies, easy dessert recipes, 8 x 8 square pan, brownie recipes, chocolate, mints, Andes Mints
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