Total Time
Prep 20 mins
Cook 30 mins

Very minty, rich brownies. I created this recipe by combining several others, and adding a few other things. If the mixing directions look odd, it's because I mix this recipe with a rubber spatula, not a mixer, a wooden spoon ought to work well too. You could use a mixer if you wanted to though.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Mix together melted butter, sugar, cocoa, vanilla, and baking powder.
  3. Add an egg, it helps to beat at it with the spatula and break it up some, before you actually stir it in.
  4. Stir in 1/3 c flour.
  5. Repeat egg and flour process until you have added it all.
  6. (The last flour addition will only be 1/4 c.) Stir in chopped mints and chocolate chips.
  7. Mix well.
  8. Pour into a greased 9 x 13 inch pan and bake for 30 minutes.
  9. Do not over-bake!
  10. It's better to err on the side of slightly under-baked than over-baked with these.
  11. Cut into 16 to 24 squares, depending on how big you like your brownies.
  12. For plain brownies, replace Andes mints with 1 c pecans and increase chocolate chips to 1 c.


Most Helpful

I would give this a 4.5 but 5 is what we have, regardless, 4.5 is excellent! I loved these. They were a little cakey. I made absolutely sure to not over cook them. I did not have Andes but I did have chocolate chips. My family does not like the semi-sweet so I just put in a handful and called it a day. Everyone loved them. Thank you, thank you, thank you for posting this recipe!

hspeer March 31, 2014

Tasty brownies! Made using the Andes mints. I did overbake them a bit I think, so they were crumbly. Might try again and hopefully not overbake them this time!

StacyMD187373 October 11, 2012

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