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I’ve had these triple mint brownies, rich with Andes mints, mint chocolate cookie bites and a melted dark chocolate mint bar wrapped in a fudgy batter to make the ultimate mint chocolate bar in my head for a while now.

Perhaps I shouldn’t admit this, but I hate mint. I will always pass on the mint, with one exception. If there’s dark chocolate involved, I’m okay with the cooling properties of mint. I think the brightness of the mint lifts the richness of the chocolate.

So when I saw these really fun mint chocolate cookie bites in the bulk section at my local market, I knew they needed to go in a brownie.

I have some ideas if you can’t find these particular cookie bites, so no fretting. Instead, grab all your favorite mint chocolate candy, and let’s make some amazing mint brownies!

Triple Mint Brownies

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Why mint lovers will make a beeline for these brownies

Andes mints: These little crisp chocolate mints are so good. If you can find the Mint Parfait versions (green-brown-green)–they’re even prettier here.
Dark mint chocolate: adding any dark chocolate into your brownies is a sure fire trick to getting rich fudgy brownies. The added flavor of mint is great.
Balance: because we’re not adding extra mint flavoring, and all the mint flavor is instead already in the chocolate elements, the mint flavor is just right, in the Goldilocks sense. My oldest son does not love mint, and his exact comment was that the balance was just the right amount.
Texture contrast: the crunch of the cookie bites and the creaminess of the chocolate can erase whatever bad thoughts you might have about mint.
Pretty: the colors of the cookie bites and the Andes mints really make for a beautiful brownie worthy of a Holiday cookie spread or any time.

mint brownies on platter with text overlay

Ingredients for mint chocolate brownies

Butter
Mint chocolate bar: I’m using Alter Eco 90%. Other choices: Lindt Mint, Theo 70% mint chocolate, Chocolove dark chocolate peppermint (55%). Choose a solid bar, not a chocolate filled with mint (like York patties or Ghiradelli Dark and Mint squares) as the filling will change the texture of the browines.
Sugar: granulated
Eggs
Vanilla paste–you can use extract as well.
Cocoa: Dutch process cocoa–Droste or Hershey’s Special Dark are my favorites.
Baking powder
Salt
Mint chocolate cookie bites (see below for substitution ideas)
Andes mints: either the classic Creme de Menthe thins or the prettier Mint Parfait thins.

A special note on the mint chocolate cookie bites

As I said, I found these at my local market for a reasonable price. Nuts.com, Bulk Candy Store, and Amazon all have them, though I think they’re a little pricey for what they are.

What they are is a crunchy cookie covered in a chocolate coating. They do look really nice in these brownies, but the flavor you can get from a lot of different cookies.

If you really want the look, you can get some here, but here are some cheaper alternatives.

Mint Oreos: I think this is probably the easiest to find.
Mint Milano’s: Pepperidge Farm’s tastiest cookie.
Newman’s Own Hint O Mint: they taste like Oreos!
Goodie Girl Mint Cookies: a Girl Scout Thin Mint clone, but gluten free. These are really crunchy and good.
Girl Scout Thin Mints Bites: Target had these online, though I’m not sure if they’d have them in the store off outside of Girl Scout cookie season.
Kit Kat Mint: the colors are so pretty on these!

If you use any of these cookies, just be sure to chop them up so they’re a little bigger than a chocolate chip.

How to make mint brownies

This couldn’t be easier!

cocoa, flour, baking powder and salt in bowl

Melt: butter. Add in chopped mint chocolate. Stir occasionally until the chocolate is melted.
Whisk: in sugar, then eggs and vanilla. The batter will be ultra glossy and beautifully chocolatey.
Fold: in the flour, baking powder, and salt.
Cut: Andes mints into cute little triangles.
Stir: in the chopped chocolate cookies or cookie bits and cut up Andes mints. Save a handful of each of the mix-ins for the tops of the brownies.
Top: Scatter the rest of the cookie bits and Andes mints on top of the brownies. I like to make sure the mints are poking out with a pointy end up. They’ll look nice later for this tiny bit of fussing.
Bake: bake until the edges are set and the center is soft but no longer jiggly.
Cool: Cool the brownies completely before cutting.

Triple Mint Brownies

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Author: Elizabeth Farr
Total Time: 35 minutes
Yield: 16

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Description

A mint dark chocolate bar, Andes mints, and mint chocolate cookie bites come together in a rich fudgy batter to make the ultimate mint lover’s brownie.

Ingredients

Scale

Cooking spray for the pan
1 stick butter (113 g)
3 oz mint dark chocolate bar (87 g)
2/3 cup sugar (133 g)
2 large eggs
1 tsp vanilla paste or vanilla extract
3 and 1/2 Tablespoons dutch process cocoa powder such as Hershey’s Special Dark or Droste (25 g)
3/4 cup all-purpose flour (98 g)
1 cup chopped mint chocolate cookie pieces, chopped if necessary (see note)
14 Andes mints, chopped

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Instructions

Preheat the oven to 350 F (180 C).
Prep the baking pan: Lightly spritz an 8×8″ square baking pan with cooking spray. Cut 2 pieces of parchment the width of the pan. Lay them on the bottom of the pan, one covering two sides, and the next one covering the remaining two sides. You can spritz a little more cooking spray between the paper if it feels like the top paper is sliding at all.
Melt the butter in a small pan over low heat.
Chop the mint chocolate bar, then scrape the pieces into the butter to melt.
When the chocolate is melted, scrape the chocolate/butter into a mixing bowl.
Pour the sugar into the chocolate, then whisk until shiny.
Crack in the eggs time, whisking until thick and glossy. Add in the vanilla.
Combine the flour, baking powder and salt in a small bowl, mixing well to distribute the salt and baking powder well in the flour.
Fold the flour into the chocolate batter, just until the flour disappears.
Cut each of the Andes mints into quarters in little triangles.
Pour all but a couple handfuls of the mint chocolate cookie bites and the Andes mints into the batter. Stir a few time to distribute the goodies well.
Smooth the batter into the prepared pan.
Top the brownies with the cookie bites, then push the Andes mints into the top, letting the points of the triangles stick up.
Bake for 20-22 minutes until the edges of the brownies are set, but the middles are still moist.
Cool the brownies completely before cutting.

Notes

Mint cookie choices: I realize most people may not find the mint chocolate cookie bits I have in my brownies. I found them locally in a bulk section, but beyond that the couple places I found online were silly expensive. Don’t bother: use chunks of a good mint chocolate cookie instead: Mint Oreos, Newman’s Own Hint of Mint, Goodie Girl mint cookies, Mint Milanos, or mint chocolate malt balls. They are all good here.

Prettier Andes mints: if you can find the Andes Mint Parfait candies, they’re much prettier than standard Andes mints since they have the mint color on the two outer layers and not just the inside. I always find them reliably at Walgreens when I’m shopping for gingerbread house candy.

Prep Time: 5 minutes
Additional Time: 10 minutes
Cook Time: 20 minutes
Category: Bar cookies
Method: Bake
Cuisine: American