Andes Mint Fudge Brownies with Melted Peppermint Glaze Step-by-step instructions

Before you start

Before starting, heat the oven to 350°F (175°C) and butter an 8-inch square baking pan. Line the pan with parchment paper, leaving overhang on two opposite sides to make lifting the brownies easier.

Chop the dark chocolate into small pieces so it melts evenly. Unwrap the Andes mints and have them ready by the oven. Measure all other ingredients before you begin, and make sure the eggs are at room temperature. Set up a wire rack for cooling.

Instructions

Make the Batter

1. 1Melt the chocolate and butter
   Heat the oven to 350°F (175°C). Butter an 8-inch square baking pan and line with parchment paper, leaving overhang on two sides. In a medium heatproof bowl set over a pot of barely simmering water, melt the chopped dark chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
   Look for The chocolate mixture is glossy and fully melted without any lumps.
   Tip Use a dry bowl and avoid any water touching the chocolate to prevent seizing.
2. 2Whisk in sugar, eggs, and cocoa
   Whisk the granulated sugar into the chocolate mixture until combined. Add the eggs one at a time, whisking vigorously after each until fully incorporated. Sift in the cocoa powder, flour, and salt, then fold with a rubber spatula until just combined and no streaks of flour remain.
   Look for The batter is thick, glossy, and pulls away from the sides of the bowl.
   Tip Do not overmix once the flour is added; a few streaks are fine to keep the brownies tender.
3. 3Pour batter into the pan
   Scrape the batter into the prepared pan and spread it into an even layer with the spatula. Tap the pan on the counter a few times to release any air bubbles.
   Look for The batter is level and reaches all corners of the pan.
   Tip Wetting the spatula slightly helps spread the sticky batter more easily.

The batter should be thick, glossy, and smooth. When you pour it into the pan, it should spread evenly and hold its shape. The aroma is rich and chocolatey. The batter should not be runny; if it is, you may have added too much butter or not enough flour. The surface should be level and slightly shiny. At this point, the oven should be preheated and ready.

Bake and Top

4. 4Bake the brownies
   Bake the brownies in the preheated oven for 25 minutes, until the top is set and a toothpick inserted into the center comes out with a few moist crumbs attached. The brownies should look slightly underbaked in the center.
   Look for The edges are set and starting to pull away from the pan; the center is slightly soft.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake — the fudgy texture depends on a moist center.
5. 5Top with Andes mints
   Remove the pan from the oven and immediately arrange the 24 Andes mint rectangles in a single layer over the hot brownie surface. Let them sit for 2 minutes so they soften and begin to melt.
   Look for The mints are shiny and starting to slump, but still hold their shape.
   Tip Work quickly while the brownies are hot to ensure the mints melt evenly.
6. 6Swirl the mint glaze
   Using an offset spatula, gently spread and swirl the melted mints across the top of the brownies to create a smooth, glossy glaze. Swirl in a figure-eight pattern for a marbled effect.
   Look for The glaze is smooth, glossy, and fully covers the brownie surface.
   Tip Avoid over-swirling, which can muddy the mint pattern; a few strokes is enough.

After baking, the brownies should have a crackly top and the edges should be set. When you insert a toothpick, it should come out with moist crumbs, not wet batter.

The Andes mints should be placed immediately and left for 2 minutes; they will look glossy and begin to melt. Swirling should create a smooth, even glaze with a marbled pattern. The kitchen will smell of mint and chocolate.

Cool and Cut

7. 7Cool and set the glaze
   Let the brownies cool in the pan on a wire rack for 10 minutes, then transfer to the refrigerator for 20 minutes to set the glaze. Once the glaze is firm, lift the brownies out using the parchment overhang and cut into squares.
   Look for The glaze is firm to the touch and the brownies are cool enough to cut cleanly.
   Tip For clean cuts, use a sharp knife and wipe it between cuts.

After chilling, the glaze should be firm and the brownies should lift out of the pan easily. The surface should be smooth and shiny, with a slight crackle when you cut. The brownies should be dense and fudgy, with a clean cut edge. The mint layer should be set but still creamy when bitten. The squares should hold their shape without crumbling.

Common mistakes

One common mistake is overbaking the brownies, which makes them dry instead of fudgy. Watch the time closely and start checking at 22 minutes. Another issue is placing the mints on brownies that have cooled too much — they won't melt properly.

Work quickly after removing the pan from the oven. Also, avoid overmixing the batter once the flour is added, as this develops gluten and makes the brownies tough.

How to tell it’s done

The brownies are done when the top is set and a toothpick inserted into the center comes out with a few moist crumbs attached, not wet batter. The internal temperature should reach 160°F (71°C) to ensure the eggs are fully cooked.

The edges will look slightly pulled away from the pan, and the center will feel soft but not jiggly. After adding the mints and chilling, the glaze should be firm to the touch and the brownies should cut cleanly.

• Egg dishes: 160°F (71°C) in the thickest part