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Looking down at mint brownies that are on a wooden table.

Mint Brownie Truffles

Mint Brownie Truffles made with brownies that have a touch of mint, coated with milk chocolate, and drizzled melted Andes candies. Perfect for the upcoming holidays or any time of the year.
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Course: Candy
Cuisine: American
Keyword: Mint brownie truffles, brownie truffles
Prep Time: 45 minutes
Cook Time: 25 minutes
Servings: 35 truffles
Calories: 247kcal
Author: Dawn


Mint Brownies

  • 3/4 cup cocoa
  • 3/4 cup butter
  • 2 cups sugar
  • 4 large eggs
  • 1/4 teaspoon mint extract
  • 1 1/3 cup flour
  • 24 Andes mint candies finely chopped

Chocolate Coating

  • 3 cups milk chocolate chips
  • 3 tablespoons shortening

Drizzle topping

  • 12 Andes mint candies melted


Mint Brownies

  • Preheat the oven to 350 degrees F. Grease a 9 X 13-inch baking pan.
  • In a large saucepan add the cocoa and butter, over medium heat melt butter and cocoa until the butter is all melted and the cocoa is blended in.
  • Stir in the sugar. Beat the eggs in one at a time until well mixed. Stir in the mint extract.
  • Stir in the flour. Add the chopped Andes mints and stir in.
  • Spread the batter in the prepared pan. Place in the preheated oven and bake 20 to 25 minutes or until the edges start to pull away from the pan.
  • Remove from the oven, place them on a cooling rack, and cool completely.
  • Once the brownies are cooled, crumble the brownies with a fork.
  • Roll the brownie crumbles into 1 1/4-inch balls. Make sure that they are rolled tight so that they don't fall apart.
  • Once all of the balls are rolled place in the refrigerator and chill for about 1/2 hour.
  • While the balls are being chilled melt the chocolate. In a medium microwave-safe bowl add the chocolate chips and shortening. Heat the chocolate for 20 seconds at a time stirring after each interval until melted.
  • When the balls are chilled using a fork dip the balls in the melted chocolate and coat well. Let the excess chocolate drip off of the candies before placing them on the wax paper/parchment paper.
  • Melted the remaining 12 Andes mint candies and drizzle over top of the chocolate coating.
  • Chill until the chocolate has hardened. Store in an airtight container in the refrigerator.


  1. Do not over bake the brownies. You will want them to be moist so that the crumbles stick together. 
  2. Use a fork to break the brownie apart into crumbs.
  3. Roll the crumbs into about 1 1/4-inch balls.
  4. Use a fork when coating the balls with the melted chocolate.
  5. Store the truffles in the refrigerator.
Nutrition information is an estimate and may vary with brands of ingredients used.


Calories: 247kcal | Carbohydrates: 30.5g | Protein: 2.5g | Fat: 15.4g | Saturated Fat: 10.1g | Cholesterol: 36mg | Sodium: 55mg | Potassium: 55mg | Fiber: 1.5g | Sugar: 22.5g | Calcium: 34mg