here’s a wonderful recipe for Chef Ed’s Mint Brownies 💚. These rich, fudgy brownies are loaded with chocolate, Oreo mint cookies, and Andes mints for the ultimate mint-chocolate dessert. It’s perfect for your site, social post, or baking collection.
💚 Chef Ed’s Mint Brownies
Fudge Brownies with Mint Oreos & Andes Mints
When chocolate and mint come together, magic happens — and Chef Ed’s Mint Brownies are proof. These aren’t just brownies with a hint of mint. No, these are unapologetically rich, gooey, and layered with textures: a chewy chocolate base, crushed Mint Oreos baked right in, and a decadent topping of melted Andes Mints and more crushed Oreos.
If you like Thin Mints, Grasshopper pie, or Andes candies, you’re in the right place.
🕒 Prep Time: 15 minutes
🕒 Cook Time: 30–35 minutes
🍽️ Serves: 12 large brownies
✅ Ingredients
For the Brownie Base:
- 1 cup (2 sticks) unsalted butter
- 8 oz semi-sweet chocolate, chopped (or chocolate chips)
- 1½ cups granulated sugar
- ½ cup light brown sugar, packed
- 4 large eggs
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp salt
For the Add-Ins & Topping:
- 15 Mint Oreo cookies, roughly chopped
- 1 cup Andes Mints, chopped or whole thin mints
- Extra Mint Oreos for topping (about 5, crushed)
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🔥 Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or lightly grease it.
2. Make the Brownie Batter
In a heatproof bowl over simmering water (or in the microwave), melt butter and semi-sweet chocolate together until smooth. Let cool slightly.
Whisk in granulated sugar and brown sugar. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
Sift in the flour, cocoa powder, and salt. Mix just until combined — don’t overmix. The batter will be thick and shiny.
3. Add the Mint Oreo Layer
Fold in about 10 chopped Mint Oreos. Pour half the batter into the prepared pan and spread evenly.
Add a single layer of 5–7 more Mint Oreos over the batter, pressing slightly into the surface. Then pour the remaining batter on top and smooth with a spatula.
4. Bake
Bake for 30–35 minutes, or until the top is set and a toothpick comes out with just a few moist crumbs. Don’t overbake — fudgy is key!
5. Add Andes & Topping
Right after removing from the oven, scatter chopped Andes Mints over the hot brownies. Let sit for 2–3 minutes until melted, then gently spread with a knife or offset spatula.
Top with crushed Mint Oreos while the melted chocolate is still warm.
6. Cool & Cut
Let brownies cool completely at room temperature or in the fridge for cleaner cuts. Slice into squares and serve.
🧑🍳 Chef Ed’s Tips
- Want a thicker brownie? Use an 8×8 or 9×9 pan and bake a bit longer (40–45 minutes).
- Don’t skip the cooling step — melted chocolate topping needs time to set before slicing.
- For a peppermint kick, add ¼ tsp peppermint extract to the batter.
🍫 Variations
- Swap Mint Oreos for regular Oreos + peppermint extract
- Use dark chocolate Andes for a more intense topping
- Drizzle with white chocolate for contrast and flair
🧊 Storage
Store in an airtight container at room temp for 3–4 days, or refrigerate for a firmer texture. These also freeze well!
