I can’t get over how fudgy, minty, and wildly festive these Christmas brownies turn out. One bite and they just might steal the spotlight from every other dessert on the table.

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I’m fully obsessed with these Ultimate Mint Brownies because they hit that rich chocolate-mint spot without playing around. The brownie base is thick, fudgy, and intense, then the minty crunch from Mint Oreos comes in and makes every bite feel dangerously good.

And the Andes Mints on top? Absolutely unfair.

I love these for Christmas because they look festive, taste like a candy bar met a brownie, and disappear faster than anything else on the dessert table. But honestly, I’d eat them any month of the year.

Deep chocolate. Cool mint.

Big brownie energy. Pin this one because I’m not sharing mine.

Ingredients

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Butter makes them rich, fudgy, and honestly a little dangerous in the best way.
Semi-sweet chocolate brings that deep brownie flavor you’ll actually crave later.
Sugar keeps the centers chewy and the tops crackly.
Very important stuff.
Eggs hold everything together and give that thick, bakery-style bite.
Vanilla rounds out the chocolate so it doesn’t taste flat.
Flour gives structure, but not too much, because cakey brownies aren’t invited.
Cocoa powder doubles down on chocolate and makes the color extra dark.
Kosher salt cuts the sweetness and makes the chocolate pop.
Mint Oreos add crunch, creaminess, and that fun cookie surprise.
Peppermint extract makes the mint bold, so don’t sleep on it.
Powdered sugar turns the glaze smooth, sweet, and totally spoon-lickable.
Milk or cream loosens the glaze so it spreads like a dream.
Green coloring is optional, but it’s giving classic mint brownie vibes.
Andes Mints melt slightly, add snap, and make the top look party-ready.
Plus, extra Andes on top means nobody misses the minty chocolate point.

Ingredient Quantities

1 cup (226 g) unsalted butter

8 oz (225 g) semi sweet chocolate, chopped or chips

2 cups (400 g) granulated sugar

4 large eggs

2 tsp vanilla extract

1 cup (125 g) all purpose flour

3/4 cup (75 g) unsweetened cocoa powder

1/2 tsp kosher salt

1 cup crushed Mint Oreos (about 12 cookies)

1/2 tsp peppermint extract

1 1/2 cups (180 g) powdered sugar (for mint glaze)

2 to 3 tbsp milk or heavy cream (for glaze)

Green gel food coloring, optional, a few drops

1 cup chopped Andes Mints, plus extra for sprinkling on top

How to Make this

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1. Preheat oven to 350 F and line a 9 x 13 inch baking pan with parchment, leaving an overhang for easy removal.

2. In a heatproof bowl set over simmering water or in short bursts in the microwave, melt 1 cup unsalted butter and 8 oz semi sweet chocolate together until smooth; set aside to cool slightly.

3. Stir 2 cups granulated sugar into the melted chocolate mixture until combined, then whisk in 4 large eggs one at a time until glossy and fully incorporated. Add 2 tsp vanilla extract and 1/2 tsp peppermint extract and mix.

4. Sift or whisk together 1 cup all purpose flour, 3/4 cup unsweetened cocoa powder and 1/2 tsp kosher salt. Fold the dry ingredients into the chocolate mixture just until no streaks of flour remain.

5. Fold in 1 cup crushed Mint Oreos and 1 cup chopped Andes Mints, reserving a small handful of Andes for sprinkling on top.

6. Pour batter into the prepared pan, smooth the top, and bake in the preheated oven 25 to 30 minutes until the edges are set and a toothpick inserted near the center comes out with moist crumbs but not wet batter.

7. Cool the brownies completely in the pan on a wire rack, then use the parchment overhang to lift them out before glazing.

8. Make the mint glaze by whisking 1 1/2 cups powdered sugar with 2 to 3 tbsp milk or heavy cream, 1/2 tsp peppermint extract and a few drops of green gel food coloring if desired until smooth and pourable.

9. Pour and spread the glaze over the cooled brownies, sprinkle with the reserved chopped Andes Mints and extra crushed Mint Oreos, then allow the glaze to set before slicing into squares.

Equipment Needed

1. 9 x 13 inch baking pan plus parchment paper (with overhang)
2. Medium saucepan and heatproof bowl for a double boiler
3. Set of mixing bowls (one large for batter)
4. Whisk
5. Rubber spatula
6. Measuring cups and spoons
7. Fine mesh sieve or sifter for cocoa and flour
8. Wire cooling rack
9. Chef knife and cutting board for chopping Andes Mints

FAQ

Q: How do I know when the brownies are done?

A: Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter. Edges will pull slightly away from the pan and the top will look set.

Q: Can I substitute regular Oreos or a different mint candy?

A: Yes. Regular Oreos will remove the mint flavor so add an extra 1/4 to 1/2 teaspoon peppermint extract. Other mint candies work but may change texture and sweetness.

Q: How do I prevent the mint glaze from cracking?

A: Make sure brownies are fully cool before glazing. Add milk or cream 1 teaspoon at a time to the powdered sugar until glaze is smooth and pourable but not too thin.

Q: Can I make these ahead and how should I store them?

A: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. For longer storage, freeze cut brownies layered with parchment for up to 3 months.

Q: How can I make the mint flavor more pronounced without it becoming overpowering?

A: Start with 1/2 teaspoon peppermint extract and taste the batter if desired. You can add up to 3/4 teaspoon, but small increments are best since peppermint is strong.

Q: Any tips for mixing in the Oreos and Andes pieces so they stay intact?

A: Fold the crushed Oreos gently into the batter at the end to avoid overmixing. Chop Andes Mints coarsely and stir in or sprinkle on top in the last minute of baking so they soften but do not fully melt.

Ultimate Mint Brownies Recipe Substitutions and Variations

Unsalted butter: use 1 cup solid coconut oil (melt and cool) for a dairy free option, or 1 cup vegan stick butter as a straight swap.
Semi sweet chocolate (8 oz): substitute with 8 oz bittersweet or dark chocolate; if using milk chocolate, reduce granulated sugar by 2 to 4 tablespoons to avoid over sweetness.
All purpose flour (1 cup): use 1 cup gluten free 1:1 baking flour blend for a gluten free version; for a denser, nuttier result try 1 cup superfine almond flour but expect a fudgier texture.
Crushed Mint Oreos (1 cup): replace with 1 cup crushed regular chocolate sandwich cookies plus 1/2 to 1 teaspoon peppermint extract, or use 1 cup chopped Thin Mints or additional chopped Andes Mints for extra mint chocolate crunch.

Pro Tips

1) Bring eggs and butter to room temperature before you start. The batter will emulsify more easily, giving a glossier, fudgier brownie instead of a grainy or separated texture.

2) When melting chocolate and butter, do it gently and stop while still a little warm. If it is too hot when you add the eggs they can scramble. Stir until smooth, then let it cool just enough that it feels warm, not hot, on the back of your hand.

3) Fold the dry ingredients and mix-ins in only until the streaks of flour disappear. Overmixing develops gluten and dries the brownies out. The crushed Oreos and chopped Andes pieces should be folded gently so they stay distinct in the batter.

4) Cool completely, then chill briefly before glazing and slicing. Cold brownies give cleaner cuts and let the glaze set without bleeding. If the glaze is too thick, add milk a teaspoon at a time until pourable; if too thin, sift in a little powdered sugar.

Ultimate Mint Brownies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can’t get over how fudgy, minty, and wildly festive these Christmas brownies turn out. One bite and they just might steal the spotlight from every other dessert on the table.

Servings

servings

Calories

461

kcal

Equipment: 1. 9 x 13 inch baking pan plus parchment paper (with overhang)
2. Medium saucepan and heatproof bowl for a double boiler
3. Set of mixing bowls (one large for batter)
4. Whisk
5. Rubber spatula
6. Measuring cups and spoons
7. Fine mesh sieve or sifter for cocoa and flour
8. Wire cooling rack
9. Chef knife and cutting board for chopping Andes Mints

Ingredients

1 cup (226 g) unsalted butter
8 oz (225 g) semi sweet chocolate, chopped or chips
2 cups (400 g) granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup (125 g) all purpose flour
3/4 cup (75 g) unsweetened cocoa powder
1/2 tsp kosher salt
1 cup crushed Mint Oreos (about 12 cookies)
1/2 tsp peppermint extract
1 1/2 cups (180 g) powdered sugar (for mint glaze)
2 to 3 tbsp milk or heavy cream (for glaze)
Green gel food coloring, optional, a few drops
1 cup chopped Andes Mints, plus extra for sprinkling on top

Directions

Preheat oven to 350 F and line a 9 x 13 inch baking pan with parchment, leaving an overhang for easy removal.
In a heatproof bowl set over simmering water or in short bursts in the microwave, melt 1 cup unsalted butter and 8 oz semi sweet chocolate together until smooth; set aside to cool slightly.
Stir 2 cups granulated sugar into the melted chocolate mixture until combined, then whisk in 4 large eggs one at a time until glossy and fully incorporated. Add 2 tsp vanilla extract and 1/2 tsp peppermint extract and mix.
Sift or whisk together 1 cup all purpose flour, 3/4 cup unsweetened cocoa powder and 1/2 tsp kosher salt. Fold the dry ingredients into the chocolate mixture just until no streaks of flour remain.
Fold in 1 cup crushed Mint Oreos and 1 cup chopped Andes Mints, reserving a small handful of Andes for sprinkling on top.
Pour batter into the prepared pan, smooth the top, and bake in the preheated oven 25 to 30 minutes until the edges are set and a toothpick inserted near the center comes out with moist crumbs but not wet batter.
Cool the brownies completely in the pan on a wire rack, then use the parchment overhang to lift them out before glazing.
Make the mint glaze by whisking 1 1/2 cups powdered sugar with 2 to 3 tbsp milk or heavy cream, 1/2 tsp peppermint extract and a few drops of green gel food coloring if desired until smooth and pourable.
Pour and spread the glaze over the cooled brownies, sprinkle with the reserved chopped Andes Mints and extra crushed Mint Oreos, then allow the glaze to set before slicing into squares.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.