Andes Mint Brownies are the bomb. This recipe combines one of my favorite flavor combos in one delicious cookie bar. Mint and Chocolate. If you’re looking for a chocolatey pick-me-up with minty flavor and delicious cookie crunch, look no further. This quick and easy brownie recipe is a mint chocolate lover’s delight!
Reasons to Make Andes Mint Brownies
- These brownies are super quick and easy to make. Start with your favorite boxed brownie mix.
- A little chocolate can go a long way toward making us all feel a little better.
- Whip up this mint brownie recipe before dinner and enjoy warm chocolatey goodness for dessert.
- Did I mention that these brownies also contain Oreo cookies?
- They taste great, with tea, with coffee, with friends, kids or co-workers. If you’re bringing the brownies, bring these. They go with everything and every one
How To Doctor A Box Brownie Mix
The Andes Mint Brownies recipe calls for a 9×9 boxed brownie mix. You’ll also need oil, water, eggs, a package of Andes mint candies and about a cup of Oreo crumbs.
First you’ll want to crush your cookies and chop your mints. This is easily done by putting them, separately, into a ziplock bag and pounding them until you have some chunky cookie crumbs. They don’t need to be too fine, you want some big chunks of cookie in there.
Next, combine the brownie mix with the oil, water and eggs. Then fold the chocolate cookies into the batter and bake. While the Oreo brownies are still hot, sprinkle the crushed Andes mints over the top and spread them around with the back of a spoon as they melt. So easy. So delicious.
Serving Mint Oreo Brownies
As written, the recipe serves nine. But honestly, these are big rich pieces so I prefer to cut them into 16 smaller squares. Fewer calories, right?
Lining your pan with greased parchment is also nice trick. It makes for easy clean up and neater cutting. After they cool, you can lift the brownies right out of the pan with the parchment paper. No dried out, stuck on chocolate to scrub. And you can slice them on a cutting board, which makes the smaller squares much neater.
These chocolate mint bars will keep on the counter for about 3 days. (Good luck with that!) Or you can freeze them for 4-6 months.
No brownie mix in the pantry? No problem. If you prefer making brownies from scratch, I have a great recipe that is almost as easy as using the boxed version. My Homemade Brownies are made with cocoa powder and are wonderfully rich and tender.
If you want to try a more traditional take on the mint brownie, try To Die For Thin Mint Brownies from I Heart Naptime.
More Recipes To Try
Do the Andes Mint Oreo Brownies have you in the mood for baking? If so, try these tasty recipes that feature mint or Oreo cookies:
- Thin Mint Truffle Cake Pops
- Minty Buttercream Truffles
- Easy Oreo Cheesecake Bars
- Oreo Cake
- Cookies & Cream Fudge
Andes Mint Brownies
- 1 box brownie mix
- 2 eggs
- 1/2 cup vegetable oil
- 3 tbsp water
- 1 box Andes Candies roughly chopped
- 1 cup chocolate cookies such as Oreos, roughly chopped
- Line a 9x9 pan with parchment paper so that it overlaps the edge on 2 sides. Spray with non-stick spray or grease the paper with vegetable oil. Preheat oven to 350 degrees.
- In a large mixing bowl, combine brownie mix, oil, eggs and water. Stir until just combined.
- Fold in 3/4 cup of the crushed cookies.
- Pour batter into the prepared pan and bake for 20-30 minutes, until a toothpick inserted in the center of the brownies comes out clean.
- Remove the pan from the oven and immediately sprinkle the crushed Andes candies over the top. Spread the melting mints evenly across the brownies with the back of a spoon.
- Sprinkle the remaining 1/4 cup of crushed cookies on top. Cool completely before cutting.
- To crush cookies: place in ziplock bag and pound with a rolling pin or the flat side of a mallet until the cookies are the desired consistancy. You can also cut them with a knife but this is messier and slower.
- The cooking time varies with oven type, pan type and altitude.
- To cut the brownies more easily, pull them out by the edges of the parchment paper and place on a cutting board.
- Store at room temperature in an airtight container for up to 3 days. Or freeze for up to 6 months.