Easy Thin Mint & Andes Chocolate Brownies

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Tantalize your taste-buds with these moist and fudgy Easy Thin Mint & Andes Chocolate Brownies topped with chocolate frosting and loads mint and chocolate flavor bursting through. ‘WoW’ factor included! 

If you love Chocolate and Mint Heaven, you’ll love these Mint Chocolate Layered Brownies and our 10 Awesome Chocolate Mint Brownies roundup!

These mint brownies are awesome for St. Patrick’s Day, Christmas and anytime you’re craving mint and chocolate!  So, to make things easy for busy peeps, we made this brownie recipe super easy by using a premium brownie mix and store-bought chocolate frosting, so we didn’t have to do all the extra work!  

Then we added the thin mints and andes candies to the brownies and frosting and voila…easy peasy! 

But there is the option to make these brownies homemade as well!  So there ya go!  You have options when you’re in baking mode! 

What I love about these these brownies are, they are not overpowered with mint flavor…but still have enough ‘wow’ to tantalize your chocolate and mint taste buds!  And the chocolate frosting on top with the goodies, just really take these brownies to the next level!

They will go fast and perfect when you want to share with friends and family for anytime of the year, especially St. Patrick’s Day and Christmas!

Ingredients You Need for Mint Chocolate Brownies

• For the brownies, for a shortcut make your favorite brownie boxed mix for 8×8, 9×9 or 9×13 size or you can make these homemade brownies for 9×13 size.
• ¾ cup + 2 Tablespoons baking unsweetened cocoa
• ½ teaspoon baking soda
• ⅔ cup unsalted butter melted, divided
• ½ cup boiling water
• 2 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ⅓ cups all-purpose flour
• ¼ teaspoon salt
• ⅓ cup mini semi-sweet chocolate chips
• 20-30 Andes Mint Candies chopped & divided into two groups, or you can use andes mint baking chips
• 1 sleeve of Girl Scout Thin Mints, chopped into small chunks/crumbs, divided into two groups
• 1 or 2 tubs of chocolate frosting (1 tub for 8×8 or 9×9 pan of brownies/2 tubs for 9×13 pan brownies

How to Make Mint Brownies

1. Preheat oven to 350°.  For homemade brownies, grease a 9×13 baking pan and line with parchment paper for easy removal if desired. For boxed brownies, make brownies according to box directions for 8×8, 9×9 or 9×13 size and let cool completely before frosting.
2. Make boxed brownie mix and let cool completely.
3. In a large bowl, add cocoa and baking soda, blend, then add ⅓ cup of the melted butter and mix well.
4. Add boiling water and stir until well blended.
5. Stir in sugar, eggs, vanilla and remaining ⅓ cup melted butter.
6. Add flour, baking soda and salt and mix until combined.  
7. Pour the batter into a greased 9×13 baking pan and add ½ of the Andes Mints and Thin Mints and mini chocolate chips (optional) into brownie mixture and mix together until combined with batter.
8. Add the remaining Andes Mints and Thin Mints, then add the mini chocolate chips on top.
9. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Don’t overbake!
10. Let brownies cool before frosting.
11. Frost brownies with 1 or 2 tubs of chocolate frosting (1 tub for 8×8 or 9×9 pan of brownies/2 tubs for 9×13 pan brownies) and top with Andes baking chips and thin mint cookie bits.
12. Enjoy!

Storing Brownies

Keep brownies sealed in ziploc bag or airtight container for 2-3 days. Keep refrigerated to keep longer.

Perfect accompaniment with a cup of hot cocoa, coffee or a large glass of milk.  Or, if you want to get all decadent and go all hollywood style, warm it up and add a large scoop of chocolate mint chip ice cream and some hot fudge.  O my goodness!  *Drooling…again*. 

 St. Patty’s Day is coming up, so bake up a pan of these sweet treats and share!  

More Mint Chocolate Desserts You’ll Love!

• Andes Mint Chocolate Covered Graham Crackers
• Triple Chocolate Mint Brownies with White Chocolate Buttercream Frosting
• Ultimate Peppermint Chocolate Fudge Brownies
• Holiday Chocolate Mint Poke Cake
• Peppermint Crunch Buttercream Marshmallow Brownies
• Holiday White Chocolate Peppermint Cheesecake Mousse Pie
• Easy Mississippi Mud Oreo Brownies
• Andes Mint Chocolate Covered Graham Crackers
• 20 St. Patrick’s Day Desserts

Thin Mint & Andes Dark Chocolate Brownies!

Kim Lange

Tantalize your taste-buds with these moist, dense, fudgy, dark chocolate brownies graciously loaded with Girl Scout Thin Mints and Andes Candy Mints. 'WoW' factor included!

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Course Dessert

Servings 12 Servings

Calories

Ingredients

  

1x2x3x

Homemade Brownies or Use a Brownie Mix

• ¾ cup + 2 Tablespoons baking unsweetened cocoa
• ⅔ cup unsalted butter melted, divided
• ½ cup boiling water
• 2 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ⅓ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup mini semi-sweet chocolate chips
• 20-30 Andes Mint Candies or Andes Mint baking chips chopped & divided into two groups (about 1 cup total)
• 1 sleeve of Girl Scout Thin Mints chopped into small cookie bits, divided into two groups

Chocolate Frosting & Toppings

• 1 -2 tubs Chocolate Fudge frosting 1 tub for 8x8 or 9x9 pan of brownies/2 tubs for 9x13 pan brownies

Instructions

 

• Preheat oven to 350°.
• Make brownies with store-bought brownie mix or make homemade brownies. Homemade recipe is for 9x13 pan, but boxed brownies can be made either 8x8, 9x9 or 9x13 and bake according to directions. Grease pan and set aside.
• For homemade brownies - In a large bowl, add cocoa and baking soda, blend, then add 1/3 cup of the melted butter and mix well.
• Add boiling water and stir until well blended.
• Stir in sugar, eggs, vanilla and remaining 1/3 cup melted butter.
• Add flour, baking soda and salt and mix until combined.
• Pour the batter into a greased baking pan and add ½ of the Andes Mints and Thin Mints and mini chocolate chips (optional) into brownie mixture and mix together until combined with batter.
• Pour batter into a greased into baking pan and bake for 35-40 minutes (or as box directions say) or until brownies begin to pull away from sides of pan. Don't overbake!
• Let brownies cool before frosting.

Chocolate Frosting & Toppings

• Frost brownies with 1 or 2 tubs of chocolate frosting (1 tub for 8x8 or 9x9 pan of brownies/2 tubs for 9x13 pan brownies) and top with Andes baking chips and thin mint cookie bits.

Notes

Keep brownies sealed in ziploc bag or airtight container. Keep refrigerated to keep longer.

Keyword andes creme de menthe, brownies, chocolate, mint

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Recipe has been updated for an easy shortcut version as well.