Andes Mint Fudge Brownies with Melted Peppermint Glaze

These Andes mint fudge brownies are the ultimate mashup of rich dark chocolate and cool peppermint. A fudgy, dense brownie base is baked until just set, then topped with a layer of Andes creme de menthe chocolates that melt into a glossy, minty glaze.

The result is a dessert that looks impressive but comes together with minimal effort. Perfect for parties, potlucks, or a simple weeknight treat, these brownies deliver a satisfying crunch from the mint layer and a deep cocoa flavor that will have everyone asking for the recipe.

Brownies are a classic, but adding a melted peppermint glaze takes them to a whole new level. This recipe uses a simple one-bowl fudgy brownie batter, baked until the edges are set and the center is still moist.

While the brownies are still hot, you lay a row of Andes mints across the top. The heat melts them into a smooth, shiny glaze that you swirl with a spatula. The combination of dense chocolate and cool mint is irresistible, and the whole thing comes together in under an hour.

Ingredients

Why this recipe works

The fudgy texture comes from using melted chocolate and cocoa powder together, plus a higher ratio of fat and sugar to flour.

This creates a dense, moist crumb that contrasts perfectly with the creamy mint glaze. The eggs are whisked in thoroughly, which helps emulsify the batter and gives the brownies their crackly top.

The Andes mints are the star of the topping. Placing them on the hot brownies lets them melt gently without scorching, and swirling them with an offset spatula creates a professional-looking glaze.

The mint flavor is strong but not overpowering, and the chocolate coating on the mints adds an extra layer of richness.

Notes and substitutions

Use good-quality dark chocolate for the best flavor — around 60-70% cacao works well. The butter should be unsalted so you control the salt level. If you only have salted butter, reduce the added salt to a pinch. The eggs should be at room temperature to help them incorporate smoothly into the chocolate mixture.

An 8-inch square pan is ideal for thick, fudgy brownies. If you use a larger pan, the brownies will be thinner and bake faster, so adjust the time. The Andes mints are available in most supermarkets; if you can't find them, use any creme de menthe chocolate squares or mint chocolate chips.

• dark chocolate: semi-sweet chocolate chips (use 1 cup) for a slightly sweeter brownie
• unsalted butter: salted butter, and omit the added salt
• Andes mints: any creme de menthe chocolate squares, or 1 cup mint chocolate chips

Equipment

• 8-inch square baking pan
• Mixing bowls
• Whisk
• Rubber spatula
• Offset spatula
• Knife