Mint Fudge Stuffed Brownies are the perfect combination of mint and chocolate, chewy and fudgy, making them the most delicious brownie you’ll have this week!
Are you following Stephanie Brubaker over at Back for Seconds? If not you need to if you like yummy food! Well, she wrote a cookbook called Brownies Blondies and Bars and it’s already one of my new favorites!!! I made the Mint Fudge Stuffed Brownies and my family went nutso for them! My husband let out a very loud Mmmmmmmmmmmmmm. My kids were eyeing them the second they came out of the oven and that was that. These brownies are so good that they had to be shared with our friends so that we wouldn’t eat them all! I may have some stashed in the freezer that my family has no idea about, but let’s keep that between us, ok?
I love mint and chocolate together which is why I had to my Grasshopper Pie the other day. With St. Patrick’s Day just around the corner I had to make the Mint Fudge Stuffed Brownies first! I love the color of the mint fudge in the center. It makes such a great show stopper. They’re topped with chopped Andes Mints before being baked so I knew they’d be a huge hit! Who doesn’t love Andes Mints?
These were so easy to make and tasted out-of-this-world good that I can’t wait to try more from the cookbook!
- 1 cup unsalted butter
- 1 1/4 cups semisweet chocolate chips
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1/4 brown sugar
- 1 tsp vanilla extract
- 1.2 tsp salt
- 4 eggs
- 1 1/4 cups flour
- 2 1/2 cups white chocolate chips (this was more than one bag for me)
- 1 cup sweetened condensed milk
- 1 1/2 tsp mint extract
- 6 drops green food coloring (optional)
- 1 cup Andes Mints, chopped
- Preheat oven to 350 degrees F
- line 9 x 13 baking pan with foil, leaving enough to hang over the edges. spray lightly with cooking spray.
- Fill a sauce pot with 2 inches of water. Place a heat safe bowl on top of the pan. Heat the water on medium-low until it comes to a simmer.
- Place the butter and chocolate in the bowl, stirring frequently until melted.
- Remove immediately from the heat and stir in the cocoa powder
- Add sugar, brown sugar, vanilla, and salt, stir to combine
- stir in eggs, one at a time
- gently add in the flour and mix until flour is combined
- Set the batter aside.
- In a separate bowl heat the white chocolate and condensed milk in 30- second intervals, stirring between each burst until melted.
- Add the mint extract and food coloring and stir until evenly combined.
- Pour half of the brownie batter into the prepared pan
- Carefully spoon and spread the mint fudge on top of the brownie batter.
- Gently spread the remaining brownie batter on top of the fudge layer.
- Sprinkle the chopped Andes mints evenly on top of the brownies
- bake for 30-35 minutes or until the brownies are set and the edges start to slightly pull away from the pan.
- Allow the brownies to cool and then refrigerate until the are completely set, at least 2 hours.
- cut into squares and enjoy!