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