Finding normal brownies = easy. Finding moist and chewy brownies = surprisingly tough. I’ve been looking for chewy brownies in stores and bakeries, mostly because I’m too lazy to make them myself, but after much disappointment, it was time to find a recipe and take matters into my own hands. I found Best Ever Chewy Brownies and thought if they mentioned that it’s the “best” and it had “chewy” in the title, it was at least worth a shot to try. I also had half a bag of Andes mints from my last culinary project and decided to make them mint brownies instead. Did I finally make the perfect brownies? See below to find out!
- 12 – 16 depending on how big you cut them
- 1 1/4 cups granulated sugar
- 5 tablespoons unsalted butter
- 2 large eggs plus 1 egg yolk, cold
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1/3 cup vegetable oil
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 3/4 cup Andes mints (or any mint chocolate)
Notes and tips
- If you don’t want your brownies mint-y (though that means you came to the wrong page), you can use chocolate chips instead of Andes mints.
- If you don’t have a 8×8 size baking pan, see if you have a bigger one and add a “wall” with foil by creating a “L” shape with the foil (one side for the wall and one side for the bottom. It’s not shown here, but that’s what I had to do.
- I prefer to line my baking pan with wax paper so I don’t have to use more oil and so I can take the edges and easily lift it out of the pan.
- If you want it to cool faster, take it out of the baking pan and put in on a board to cool. Leaving it in the baking pan traps the heat (learned it the hard way).
- You can modify the flavors to add in your favorites – different chocolates, caramels, nuts, etc.
Putting it together
- Unwrap and break up all the Andes mints into smaller pieces.
- Line a 8×8 baking pan foil and spray with some nonstick cooking spray or line it with some wax paper.
- Preheat the oven to 325 degrees.
Making the batter
- In a large microwave safe bowl, add the sugar and then the butter on top (cut it into cubes or add small spoonfuls). Microwave in 20 second increments until the butter is completely melted. Mix the butter and sugar mixture together with a rubber spatula.
- Add eggs, egg yolk and vanilla and mix.
- Add in oil and sift the cocoa powder and mix.
- Sift flour, baking soda, cornstarch and salt. Mix until everything combined.
- Add in the Andes mints and mix.
- Pour the batter into your pan and spread it so that it’s even.
- Place in the oven and bake for 30 minutes, or until the brownies are set. To see if it’s ready, stick a toothpick in there and if it comes out clean, it’s ready. If it comes out with batter, add another 1-2 minutes and check again. Do not over cook it or else it will become dry.
- Once ready, take it out of the oven and let cool completely before cutting and serving.
- Brownies can be stored in an airtight container at room temperature for up to 3 days (though they’ll probably be gone before then).
I was super impressed by the outcome of these brownies. They were moist, chewy, minty, chocolate-y and pretty much everything I was hoping for. Some people (like my mom) thought it was too sweet, but I actually thought it was just the right amount of sweetness. It was so good, even the edges were good! It took a little more time and ingredients to make that a box mix, but it’s totally worth it. I shared it with a couple people and immediately got requests to make more! I will definitely be making them again as I ate all my portion and wish I wasn’t so generous in sharing, haha.
I based my recipe off Best Ever Chewy Brownies and modified it to make it minty.