Andes Mint Cookie Brownies

Andes Mint Cookie Brownies have a homemade brownie base filled with mint cookies and the frosting is just melted Andes Mint chocolates!

Servings brownies

Author Jessica - Together as Family

Ingredients

Mint Cookie Brownies

1 cup (2 sticks) butter, melted
2 cups granulated sugar
4 large eggs
6 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup crushed Keebler Grasshopper Cookies (or Thin Mints)

Andes Mint Frosting

2 packages (4.67 oz each) Andes Mint Chocolates

Instructions

Heat oven to 350°. Prepare a 9x13 baking dish by spraying with cooking spray, lining with parchment paper, or tin foil (spray the tin foil lightly if using).
In a large mixing bowl, mix together the melted butter and sugar with a wire whisk until combined. Add eggs, one at a time, mixing the egg into the batter with a whisk before adding the next egg.
Add vanilla extract and cocoa powder. Stir to combine. Add the flour and stir together until no flour streaks remain.
Add the chopped cookies into the brownie batter and stir to combine.
Evenly spread out the brownie batter in the pan. The batter is thick so it will take a few minutes to spread out. It helps if you dollop spoonfuls of it all over the pan and then spread it out. If you spray the back of a spoon with cooking spray you can use that to help spread it out too.
Bake for 25-35 minutes. The brownies will look slightly puffy and pulled away from the edges of the pan. A toothpick inserted in the middle should come out clean with no wet batter.
While the brownies are baking unwrap all the Andes Mints.
Right when the brownies come out of the oven, put the unwrapped Andes Mints in rows on top of the hot brownies. Let sit for about 5-10 minutes and then take a spoon and spread out the melted mint chocolate over top the brownies. Let cool completely. As the brownies and chocolate cools, the mint frosting will firm up and harden. It takes a couple hours.

HELPFUL TIPS

** If wanted you can set aside 15 of the Andes Mints and chop them up for garnish on top of the brownies OR it's totally fine as well to put them all on top of the brownies. If you want the chopped Andes Mints on top, wait for about 30 minutes and then sprinkle them on so they don't immediately melt into the hot brownies.
** To speed up the frosting firming process, stick the pan in the fridge (covered). But wait until the brownie pan is somewhat cooled before putting in the fridge. Like after 30 minutes of cooling time.
** If you put the brownies in the fridge, set them out at room temperature before serving.
** Store leftovers at room temperature covered. They do not need to be stored in the fridge. They're actually better at room temperature.

Notes

I always line my baking pans with parchment paper. A tip to get the paper to stay inside the pan is to first spray the pan with cooking spray, and then line with the parchment paper and press it in. The cooking spray helps the parchment paper stay in the pan.

The size of Andes Mint Chocolates that you want are the ones that come in a small box and they are individually wrapped. You will find them in the candy aisle of the grocery store.

If you want to make this easier feel free to use a box of your favorite store-bought brownies instead of the homemade brownies. These brownies are so much better with the homemade recipe, but can be made with a boxed brownie mix.Just make sure it's the 'family size' of brownie mix that bakes in a 9x13 baking dish.