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Thin Mint & Andes Dark Chocolate Brownies!
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Thin Mint & Andes Dark Chocolate Brownies!

Tantalize your taste-buds with these moist, dense, fudgy, dark chocolate brownies graciously loaded with Girl Scout Thin Mints and Andes Mints. 'WoW' factor included!
Cook Time35 mins
Course: Dessert
Keyword: andes creme de menthe, brownies, chocolate mint, dark chocolate, mint, thin mint
Author: Kim Lange


  • ¾ cup + 2 Tablespoons baking cocoa
  • ½ teaspoon baking soda
  • cup butter melted, divided
  • ½ cup boiling water
  • 2 cups granulated sugar
  • 2 eggs
  • 1-⅓ cups all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 20-30 Andes Mint Candies chopped & divided into two groups
  • 1 sleeve of Girl Scout Thin Mints chopped into chunks, divided into two groups
  • cup mini semi-sweet chocolate chips


  • Preheat oven to 350°.
  • In a large bowl, add cocoa and baking soda, blend, then add ⅓ cup of the melted butter and mix well.
  • Add boiling water and stir until well blended.
  • Stir in sugar, eggs and remaining ⅓ cup melted butter.
  • Add flour, vanilla and salt and mix until combined.
  • Pour ½ of the batter into a greased 13x9 baking pan and add ½ of the Andes Mints and Thin Mints and press down lightly into brownie mixture.
  • Add the remaining brownie mix and spread out until the bottom layer of brownies are covered.
  • Add the remaining Andes Mints and Thin Mints, then add the mini chocolate chips on top.
  • Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Don't overbake!
  • Cool, cut and serve!


Keep brownies sealed in ziploc bag or airtight container. Keep refrigerated to keep longer.