Andes Mint Brownies Recipe — Rich Chocolate Brownies with Andes Mints
Our classic Andes Crème de Menthe Thins are the secret to perfect mint brownies. Each thin features three smooth layers: rich cocoa on top and bottom with our signature mint cream center.
These individually wrapped mints melt beautifully when placed on warm brownies, creating that glossy, professional bakery finish. We've crafted this perfect balance of chocolate and mint since 1950, and bakers trust Andes for consistent quality in every recipe.
What you'll need for these brownies
How to Make Andes Mint Brownies
Making Andes mint brownies starts with your favorite brownie base — whether that’s our recommended fudgy recipe or your family’s go-to mix. The magic happens in the layering technique we’ve perfected over decades.
Bake your brownies according to your recipe, but watch the timer carefully. The moment you pull the pan from the oven, arrange Andes Crème de Menthe Thins in a single layer across the entire surface while the brownies are still hot. We recommend one thin per brownie square for complete coverage.
Ingredient Tips & Substitutions
We designed our Crème de Menthe Thins specifically for baking applications, so they deliver consistent results every time. Each thin contains the optimal mint oil concentration to flavor an entire brownie square without overwhelming the chocolate base.
For the brownie layer, we recommend using Dutch-process cocoa powder to complement the Andes chocolate coating. The alkalized cocoa creates a darker color and richer flavor that stands up to the mint. If you’re using a box mix, choose fudgy or chewy varieties rather than cake-style mixes.
Baking Pan Size & Timing
Pan selection dramatically impacts your Andes mint brownies’ texture and mint-layer coverage. We recommend a 9×13 inch metal baking pan for standard batch recipes, which yields 24 generous squares when you arrange 6 rows of 4 thins each.
Metal pans conduct heat more efficiently than glass, giving you the crispy edges and fudgy center contrast that makes these brownies irresistible. If you only have a glass pan, reduce your oven temperature by 25°F and add 5 minutes to the baking time.
More Andes Mints Baking Recipes
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Andes Mint Brownies Recipe Questions
You'll need 24-28 Andes Crème de Menthe Thins for a standard 9×13 inch pan, which is exactly one 4.67 oz box. We recommend arranging them in 6 rows of 4 thins each for complete coverage.
For smaller 8×8 inch pans, use 16 thins in a 4×4 grid. Having a few extra thins on hand lets you fill any gaps and ensures every brownie square gets that signature mint layer.
Absolutely — our Andes Crème de Menthe Thins work perfectly with boxed brownie mixes. Choose fudgy or chewy varieties rather than cake-style mixes for the best texture contrast with the mint layer.
Prepare the mix according to package directions, then follow our melting technique immediately after removing the pan from the oven. The Andes mints transform any brownie mix into a bakery-quality dessert in just a few extra minutes.
Refrigeration isn't required but helps set the mint layer faster and creates cleaner cuts. After spreading the melted Andes mints, let brownies cool at room temperature for 2 hours, then refrigerate for 30 minutes before cutting.
Once cut, store brownies in an airtight container at room temperature for up to one week. The mint layer stays firm below 72°F, making these brownies perfect for transporting to events without refrigeration.
Cracking usually happens when brownies cool too quickly or are cut before the mint layer fully sets. Always let brownies cool gradually at room temperature before refrigerating — sudden temperature changes cause the chocolate to contract and crack.
Make sure you're spreading the Andes mints gently when they're just softened, not fully melted. If cracks do appear, our optional chocolate drizzle layer covers them beautifully while adding extra richness.
Yes, these brownies freeze beautifully for up to 3 months. Wrap individual squares in plastic wrap, then store in freezer bags, or freeze the entire uncut pan wrapped in plastic wrap and aluminum foil.
Thaw overnight in the refrigerator, then bring to room temperature 30 minutes before serving. The mint layer may show slight condensation during thawing, but it disappears quickly and doesn't affect flavor or texture.
Use a sharp chef's knife wiped clean between each cut for the cleanest edges. We recommend chilling the brownies for at least 30 minutes after the mint layer sets — cold chocolate cuts much more cleanly than room-temperature.
Run your knife under hot water, dry it completely, then make one smooth downward cut without sawing. Wipe the blade clean and repeat for each cut. This technique gives you those professional-looking squares with distinct mint and brownie layers.
While our recipe focuses on the signature mint layer topping, you can absolutely fold chopped Andes mints into the batter for extra mint pockets throughout. Coarsely chop 8-10 thins and gently fold them in just before pouring batter into the pan.
The chopped mints will partially melt during baking, creating delicious mint-chocolate swirls. You'll still need the full amount of whole thins for the top layer — the chopped mints are a bonus enhancement, not a replacement.