Andes Mint Fudge Brownies with Melted Peppermint Glaze Tips, FAQ & printable recipe

Tips for success

For the fudgiest texture, use a combination of melted chocolate and cocoa powder. The melted chocolate adds richness, while the cocoa powder reinforces the chocolate flavor without adding extra fat.

Whisk the eggs thoroughly to create a glossy batter with a crackly top. Use a metal pan for even baking, and line it with parchment for easy removal.

When swirling the mints, use a light touch. Over-swirling can create a muddy, grayish color instead of a clean mint-and-chocolate pattern.

If the mints don't melt completely, return the pan to the oven for 1 minute, but watch closely. For clean slices, chill the brownies for at least 20 minutes before cutting, and wipe the knife between cuts.

Variations

• Double Mint Brownies: Add 1/2 teaspoon peppermint extract to the brownie batter along with the eggs. Top with Andes mints as directed. This intensifies the mint flavor throughout the brownie, not just the glaze.
• Nutty Mint Brownies: Fold 1/2 cup chopped walnuts or pecans into the batter before baking. The nuts add a crunchy texture that complements the creamy mint glaze. Toast the nuts first for extra flavor.
• Gluten-Free Mint Brownies: Replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum for structure. The brownies will be slightly more delicate but just as fudgy.
• White Chocolate Mint Swirl: Instead of Andes mints, use 8 oz white chocolate chips mixed with 1/2 teaspoon peppermint extract. Melt over the hot brownies and swirl as directed. The white chocolate glaze has a sweeter, creamier flavor.

Storage and make-ahead

Fridge

Refrigerate in an airtight container for up to 1 week. Bring to room temperature before serving for best texture.

Freezer

Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheat

For a warm treat, microwave a brownie for 10-15 seconds, but note the glaze will melt slightly.

Store the brownies in an airtight container at room temperature for up to 4 days. If the glaze becomes too soft, refrigerate them for a firmer texture.

To keep the brownies moist, place a sheet of parchment paper between layers. For longer storage, refrigerate for up to a week. Let them come to room temperature before serving for the best flavor.

These brownies can be made up to 2 days ahead. After cooling and setting, keep them in an airtight container in the refrigerator. They can also be frozen for up to 3 months. To serve, thaw in the refrigerator overnight or at room temperature for a few hours. The glaze may become slightly sticky, but the flavor remains delicious.

Serving ideas

Serve these brownies at room temperature or slightly chilled. The contrast between the cool mint glaze and the dense chocolate is best when the brownies are not too warm. Cut them into squares with a sharp knife. For a special presentation, dust with a little confectioners' sugar or serve with a scoop of vanilla ice cream.

These brownies are perfect for parties, bake sales, or a simple dessert. They pair well with coffee or cold milk.

If you prefer a more intense mint flavor, add a few drops of peppermint extract to the brownie batter, but keep in mind the glaze already provides a strong mint presence. Serve them on a platter and watch them disappear.

Frequently asked questions

Recipe card

Andes Mint Fudge Brownies with Melted Peppermint Glaze

Prep 10 minCook 27 minRest 10 minTotal 47 minServes 16

Ingredients

• 8 oz dark chocolate, chopped
• 1/2 cup unsalted butter, plus more for pan
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 24 rectangles Andes creme de menthe chocolates, unwrapped

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

280

Protein

3 g

Carbohydrates

34 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.