Chocolatey, insanely rich, decadent brownies with just a hint of Andes chocolate. So subtle and so perfect, even the mint haters will love ’em!
Mint + chocolate = One of my favorite flavor combinations! Andes chocolates have just the right amount of minty-ness. So why not put them into brownies???
Now, this brownie recipe was made to satisfy everyone, even the tasters who don’t love mint with their chocolate (believe me – my friend who HATES the combo LOVES these brownies). However, if you really love chocolate and mint, feel free to add a few more pieces of Andes into the brownie batter.
Are you a gooey middle piece or crisp outer edge person? Room temperature or warm with the scoop of ice cream? Either way, you’ll be happy with these. I hope you enjoy!
Ingredient Notes & Tips:
- 9×9 Inch Baking Pan – If you don’t have a 9×9 that’s okay! If you use a smaller pan, the brownies will be a little thicker. If you use a larger pan, the brownies will be a bit thinner. Cooking time may vary slightly.
- Parchment Paper – I like to cut my parchment paper into squares, a few inches larger than the baking pan on all sides. I then grease my pan with softened butter or oil to help the parchment stick to the pan.
- Dutch Processed Cocoa Powder – There is quite a lot used in this recipe. The better quality cocoa powder you use, the better these brownies will be. In my opinion, it’s worth the extra money. Dutch processed is also very important. My two favorites are Valrhona and Guittard.
- Cup4Cup Gluten-Free Flour Substitute – Find it here! You can also use regular flour if not making gluten-free.
- Andes Chocolate – You don’t have to use these in the recipe at all if you don’t love ’em. Or, you can use a bit more if you do!
Andes Chocolate Brownies
- 9×9 Inch Baking Pan
- Parchment Paper
- Large Bowl microwave safe
- 1 ¼ cups unsalted butter cut into cubes
- 2 ¼ cups light brown sugar
- 4 oz. semi-sweet chocolate chips
- 4 large eggs
- 1 cup Dutch processed cocoa powder
- ¾ teaspoon Kosher salt
- 2 teaspoons vanilla extract
- ¾ cup gluten-free Cup4Cup All-Purpose Flour
- 14 pieces Andes Chocolate Rectangles roughly chopped
- Adjust rack to middle position and preheat oven to 350°F. Line a 9×9 inch baking pan with parchment paper and set aside.
- In a large, microwave-safe bowl, combine the butter, sugar, and semi-sweet chocolate chips. Microwave for 30 second intervals, stirring in between each, until ingredients are completely melted and mixture is glossy (The number of intervals will depend on how powerful your microwave is; mine took a total of 2 minutes, 4 intervals of 30 seconds. My butter was not completely melted at the end, but after stirring for a few seconds, it melted in the hot liquid on its own).
- Let sit for a few minutes to cool slightly. Then whisk in the eggs, one at a time, letting each egg fully incorporate into the batter before adding the next.
- Next, whisk in cocoa powder, salt, and vanilla extract until smooth. Then gently fold in the flour until just combined – do not over mix. Fold in 2/3 of the Andes chocolate pieces and then pour batter into prepared baking pan. Sprinkle remaining Andes chocolate pieces over the brownie batter.
- Bake on middle rack in the oven for 40-50 minutes, until the outer rim is set but the very center is still slightly wet. Cook time will depend on your oven. If you stick a toothpick into the center you want it to come out with a little bit of crumbs/batter.
- Let cool completely in the pan, then cut into 16 even squares.
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