Easy Mint Chocolate Chip Brownies
There’s something about a dessert that feels indulgent but doesn’t take much effort — and these Mint Chocolate Chip Brownies are exactly that. They come together in one bowl, bake up rich and fudgy, and have just the right touch of cool mint. The chopped Andes candies melt into the batter and on top for that perfect chocolate-mint bite every time.
Like so many of our baking days, we had a favorite helper in the house to make these. Since these are one bowl, pretty simple to make, this is a great dessert to make with kids.
Using a large glass (microwave safe) bowl, start by melting the chocolate chips into the butter. Stir after each 30 seconds. Once you have a creamy consistency, stir once again before adding the sugars.
Add the eggs next. No electric mixer necessary, a simple whisk works well.
We tried this recipe 3 times before we came to this version. At first we added too much mint extract. We like a 1/2 teaspoon the best. Next add the teaspoon of vanilla.
After whisking together, it’s time to add the dry ingredients, flour, cocoa powder and salt. Don’t over mix!
Now the fun part, adding the candies. Chop them to the pieces of your liking. The larger pieces won’t fully melt in the brownies, leaving a nice burst of mint flavor.
Such a Great Helper!
After spreading in the pan, you can top with a few more candies and/or chocolate chips. They are now ready for the oven.
Depending on your oven cook for about 28-32 minutes in an 8x8 pan. The center should come out clean with a toothpick (unless you hit a candy piece.) Fully cool before cutting into these yummy, gooey treats!
Easy Mint Chocolate Chip Brownies
Fudgy one-bowl brownies with melty Andes candies and just the right hint of mint.
Ingredients
- ½ cup (1 stick) unsalted butter
- 8 oz semisweet or dark chocolate, chopped (or chocolate chips)
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- ¾ cup chopped Andes candies (plus a few extra for topping)
- Optional: ½ cup semisweet chocolate chips for extra richness
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper or lightly grease it.
- Melt the butter and chocolate together in a large microwave-safe bowl, heating in 30-second bursts and stirring until smooth. Let it cool slightly.
- Whisk in both sugars until combined. Add the eggs one at a time, then stir in vanilla and peppermint extract.
- Add flour, cocoa powder, and salt. Stir just until combined — do not overmix.
- Fold in the chopped Andes candies (and chocolate chips, if using).
- Spread the batter evenly into the prepared pan. Sprinkle a few extra Andes pieces on top.
- Bake for 28–32 minutes, until a toothpick inserted near the center comes out with moist crumbs (not wet batter).
- Cool completely before slicing. The flavor deepens and the texture sets as they rest.
