Minty Chocolate Brownies (Printable Version)
Fudgy chocolate layers with a cool minty middle topped with Andes mints. The perfect combo of smooth mint and rich chocolate.
# Ingredients:
→ Brownies
01 -
½ teaspoon salt
02 -
1 cup (2 sticks) unsalted butter
03 -
4 large eggs
04 -
1¼ cups all-purpose flour
05 -
1 teaspoon vanilla extract
06 -
2 cups granulated white sugar
07 -
1¼ cups semi-sweet chocolate chips
08 -
¼ cup brown sugar
09 -
¾ cup unsweetened cocoa powder
→ Mint Fudge
10 -
6 drops green food coloring (optional)
11 -
1 cup sweetened condensed milk
12 -
1½ teaspoons mint extract
13 -
2½ cups white chocolate chips
→ Topping
14 -
Extra pieces of chopped mints, if you'd like more
15 -
1 cup chopped Andes Mints
# Steps:
01 -
Turn the oven on to 350℉. Grab a 9x13 pan, cover it with foil, making sure the ends hang over for easy lifting. Coat the foil lightly with cooking spray.
02 -
In a microwave, melt butter with chocolate in short bursts of 30 seconds until smooth. Stir in cocoa powder. Mix in both sugars, salt, and vanilla. Add eggs one at a time, whisking each in. Finally, gently blend in the flour until just smooth.
03 -
Microwave condensed milk and white chocolate chips in short rounds of 30 seconds until creamy. Add food coloring and mint extract and stir well.
04 -
In the pan, pour in half the brownie mixture. Layer mint fudge over that, then cover with the rest of the brownie batter. Sprinkle a cup of chopped mints on top. Bake for 30-35 minutes, or until it's set.
05 -
Once baked, toss on a few extra chopped mints if you'd like. Let it cool to room temperature, then pop it in the fridge for at least 2 hours until firm.
# Notes:
01 -
Keep cool for neater slices.
02 -
Store it in the fridge for up to five days.