Mint Brownies

Course Dessert
Cook Time 35 minutes
Servings 12 brownies
Author Uncharted Bakers


for the Brownies:

  • 6 ounces semi-sweet chocolate chopped
  • 1 cup butter (2 sticks)
  • 2 eggs
  • 1 egg yolks
  • 2 tsp vanilla
  • 1 1/4 cup flour
  • 1/4 cup cocoa
  • 1 tsp salt
  • 1 bag Andes Mints unwrapped

for the Frosting

  • 1 stick butter room temp
  • 1 tsp mint extract
  • 2 1/2 cups powdered sugar
  • 2 tbsp milk
  • 1/2 cup chocolate chips


for the Brownies

  1. Preheat oven to 350F. Line a 9x9 in pan with either foil or parchment paper. In a large , melt together the chocolate and the butter. Whisk in the sugar.

  2. Add the eggs, yolks, and vanilla and whisk until combined. Fold in the dry ingredients.

  3. Spoon about 1/2 the batter into the bottom of the pan. Lay down the Andes Mints, covering the whole layer of batter. Spread the remaining batter on top of the candies. Bake for 35 minutes. Allow to cool completely before frosting

for the Frosting

  1. Cream together the butter and mint extract until fluffy. Add the powdered sugar and beat until mixed. Beat in the milk, stir in the chocolate chips

  2. Spread the frosting onto the brownies, cut, and enjoy!