Over the holidays I needed an easy dessert to take to a gathering and came across this Mint Brownies recipe from Taste of Home. It makes a fantastic dessert and can barely be called a recipe. It uses a boxed brownie mix that, once baked, has melted Andes mints on top, creating a thin layer of chocolaty, minty frosting. Decorated with some crushed peppermint candies they were both festive and delicious.
Just add sprinkles
These brownies are so good, I didn’t want to relegate them to the Christmas holidays. With St. Patrick’s Day coming up, I had my excuse to make them again. All I did was switch up the peppermint candies for green sprinkles – oh the joy of sprinkles to make everything feel like a party. I may not have Molly Yeh’s enthusiasm for sprinkles but I have a healthy appreciation for how they can turn the ordinary to the celebratory.
Even though I don’t need a holiday as an excuse to make these brownies, it is fun to think of the decorative variations – Mini Cadbury Eggs for Easter; red, white, and blue star-shaped sprinkles for the 4th of July; orange and black sprinkles for Halloween. I look forward to the possibilities.
A few tips
With so few ingredients, use the best brownie mix you can find. We really like Ghirardelli brownie mixes.
The recipe uses classic Andes Creme de Menthe mints, but I have also used Peppermint Crunch. I look forward to trying other varieties but the only one I won’t try is Cherry Jubilee (it’s a personal preference but let me know if you try it and like it).
Don’t get hung up on the decorations – if you aren’t into sprinkles, just chop up a few extra Andes mints and sprinkle them on top of the cooled brownies. Or don’t decorate them at all.
Whatever you do, just make these brownies!Print
This “recipe” is so easy and delicious. It’s perfect for a potluck or dessert party. Change the toppings to fit the season, holiday, or celebration.
For the brownies
1 package fudge brownie mix (13-inch x 9-inch size)*
2 packages Andes Mints (56 mints total), separated
Options for toppings
5 Andes mints, reserved from above, chopped
Candy canes or peppermint candies, crushed
Sprinkles or other candy decorations
Prepare a 13″ x 9″ baking pan by greasing and lining with parchment paper (for easy removal). Preheat the oven according to package directions.
Prepare and bake brownies according to package directions.
While the brownies bake, unwrap the Andes mints. Finely chop five candies (if using for garnish). Set aside.
As soon as the brownies come out of the oven, arrange the remaining Andes mints in a single layer over warm brownies. The heat from the brownies should be enough to melt the candies. If not, place the pan back into the warm oven for 20-25 seconds longer or until candy is softened. Spread and swirl the melted candies over the top of the brownies. Cool on a wire rack.
Once the top is cooled but not fully set, decorate with chopped mints, peppermint candies, or sprinkles. Allow to cool fully before cutting into squares.
*With so few ingredients, we recommend using the best brownie mix you can find. We like Ghirardelli mixes.
Nutritional information will vary based on the box mix used as well as add-in ingredients (eggs, vegetable oil, etc.)
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Brownies
- Cuisine: American
- Calories: 194
- Sugar: 17 g.
- Sodium: 94 mg.
- Fat: 11 g.
- Saturated Fat: 4 g.
- Carbohydrates: 23 g.
- Fiber: 1 g.
- Protein: 2 g.
- Cholesterol: 18 g.
Keywords: brownie mix, Andes mints