Mint Fudge Stuffed Brownies are the most epic brownies you will ever eat! The minty fudge filling takes this chewy dessert to a new level!
Sometimes when I am craving dessert, I forget about the existence of brownies. It might sound strange, but when I am craving sweets I automatically think of cake, cookies, ice cream, or even pie. Brownies, for some reason, always used to slip my mind!
Then I discovered this super simple brownie in a mug recipe that reignited my love of this rich and chewy dessert. Ever since I have been on the prowl for the best brownie recipes and these Mint Fudge Stuffed Brownies are next level for a true brownie lover.
MINT FUDGE STUFFED BROWNIES
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Brownie recipes are a science! The perfect brownie needs to be rich and fudgy, not dry and bread-like. I have found that stuffed brownies are my favorite because they usually deliver on the perfect brownie texture.
This mint brownie recipe is amazing! The mint chocolate flavor combination is one of my all-time favorites and it really delivers when it is packed into perfectly baked stuffed brownies. They are super fudgy brownies, even more so than a regular brownie.
INGREDIENTS IN MINT FUDGE STUFFED BROWNIES
Andes Mints- This stuffed brownie recipe calls for Andes Mints and that is because Andes makes the best chocolate mints! I love buying their Creme de Menthe baking chips because they’re already cut into perfectly bite-sized chips! There are definitely other chocolate mint brands around, so if you cannot find Andes that is totally okay.
HOW TO MAKE MINT CHOCOLATE BROWNIES
- First, preheat the oven to 350 degrees F and line a 9-inch x 13-inch baking pan with foil. Leave enough excess foil to hang over the edges. Lightly spray the inside with cooking spray and set it aside.
- Next, using a saucepan with 2 inches of simmering water and a medium-sized heat-safe bowl, begin to melt the butter and chocolate together, stirring it frequently until it is fully melted and combined.
- Remove the bowl of melted chocolate immediately from the heat and stir in the cocoa powder.
- After, add the sugar, brown sugar, vanilla, and salt. Stir to combine all of the ingredients inside the bowl.
- Next, stir in the eggs one at a time.
- Lastly, gently add in the flour and mix the batter until all ingredients are well combined.
- Set the batter aside while you move on to preparing the mint fudge.
- In a separate bowl, heat the white chocolate and condensed milk in 3o-second intervals in the microwave. Remove the bowl and stir the contents between each heating until it is melted and smooth.
- Next, add the mint extract and green food coloring. Stir the fudge mixture until it is well combined and the color evenly distributed.
Pro Tip: If you really want that mint green coloring, I suggest being slightly more liberal with your food coloring. I sometimes notice the vibrancy of the green fades slightly after baking.
- In the prepared baking pan, pour half of the brownie batter to evenly coat the bottom.
- Carefully spoon and spread the mint fudge mixture on top of the brownie batter being careful not to mix it with the layer of batter.
- Next, gently spread the remaining brownie batter over the top of the fudge layer.
- Lastly, sprinkle the chopped Andes mints evenly over the top layer of the brownies.
- Place the brownies in the preheated oven to bake for 30-35 minutes or until they are set. The edges will start to come away from the sides of the pan.
- Upon removing the brownies from the oven, allow them to cool. Place your cooled brownies in the refrigerator to set for at least 2 hours prior to serving to cool completely and let the fudge set up.
- Cut the Mint Fudge Stuffed Brownies into squares and enjoy!
WHAT DO YOU PUT INSIDE BROWNIES?
If you find yourself spiraling down a stuffed brownies rabbit hole there are plenty more delicious stuffed brownies to be tried and tasted! This brownie batter has an amazing fudgy texture and is the perfect companion to any of these dreamy fillings.
- Cookie Dough- Chocolate chip cookie dough stuffed brownies are a dessert concept worthy of a place in your heart.
- Oreo Cookies- This easy variation saves some prep time and adds a delightful crunch to your brownies. You can even use mint Oreos!
- Peanut Butter- Need I say more? Nothing can go wrong when you sandwich a peanut butter layer filling between two layers of chocolate brownie! You can even top these with some chopped peanut butter cups the same way I used the Andes mints here.
- Caramel- An easy filling substitute that brings a chewy, buttery burst of flavor to a stuffed brownie recipe.
TRY THESE OTHER EPIC DESSERT RECIPES
- Nutty Triple Chocolate Cookies
- Caramel Pumpkin Blondies
- Iced Lunch Lady Brownies
- Chocolate Cake Mix Bars
- Pink Velvet Magic Bars
- More DESSERT recipes…
TOOLS USED TO MAKE THIS MINT FUDGE STUFFED BROWNIES RECIPE
Heat-Safe Bowls: These mixing bowls are perfect for use in a double-boiler setup or in the microwave. I love the varied sizes so I always have the right size bowl for all my mixing needs.
Baking Pan: You will be glad you have a big tray of these delicious brownies, but it is always nice to have your favorite pans in every size!
*This post originally posted on 03/15/2016.
- 1 cup unsalted butter
- 1 1/4 cups semisweet chocolate chips
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 eggs
- 1 1/4 cups flour
- 2 1/2 cups white chocolate chips (buy two bags)
- 1 cup sweetened condensed milk
- 1 1/2 teaspoons mint extract
- 6 drops green food coloring optional
- 1 cup Andes Mints chopped
- Preheat oven to 350 degrees F. Line a 9-inch x 13-inch baking pan with foil, leaving enough to hang over the edges. Spray the foil lightly with non-stick cooking spray.
- Fill a saucepan 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 to create a double boiler.
- Place the butter and chocolate in the bowl, stirring frequently until melted.
- Remove immediately from the heat and stir in the cocoa powder. Then 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 the microwave for 30- second intervals, stirring between each heating until melted and smooth.
- Add the mint extract and food coloring to the white chocolate mixture and stir until evenly combined.
- Pour half of the brownie batter into the prepared baking pan.
- Carefully spoon the mint fudge on top of the brownie batter. Spread into an even layer, edge to edge.
- Gently spread the remaining brownie batter on top of the fudge layer. Sprinkle the chopped Andes mints all over the 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 they are completely set, at least 2 hours. Cut into 18 squares and enjoy!
This was a really good brownie recipe! They were super moist, and not at all cakey (a good thing for me). However, there was WAY too much fudge, and the mint took over. I would suggest halving the fudge recipe, especially if you want to taste any chocolate at all.
Aubrey Cota says
You are absolutely welcome to modify to your taste, thank you for the feedback!
About to pop the cookies in the oven right now! Cannot contain my excitement to taste these! Love your recipes
Aubrey Cota says
Thank you, Brooklyn!!! I’m so glad to hear that, and I know you’ll love these they are soooo good.
Hey anyone have the problem where thr fudge centre goes yellow..
Looses its green colour during cooking.. :'(
Any suggestions how to stop it??
Aubrey Cota says
There tends to be a lot of milk fat, you may need to do something as simple as adding more food coloring.
Hey can these freeze well??.
Aubrey Cota says
We’ve never gotten that far!
very good. Thank you for sharing!
Did anyone else have the fudge layer sink to the bottom and turn to taffy during baking? I followed recipe to the t. Instead of the mints on top, I frosted the top and then put the andies mints on top. Kids still liked em but still not like they were supposed to be.
Julie Kotzbach says
Hi Judy. I’m sorry the fudge layer sank. I haven’t had that happen, but here’s something you could try and see if it helps. Put in the bottom layer of brownie mix and bake it for 5-8 minutes so it sets up a little, then add the rest of the layers. Par baking the brownies could help keep the fudge from sinking. Then you’d bake as driected. Hope this helps!
Michelle Colbaugh says
Recipe says “1/4 brown sugar”. I presume you meant 1/4 cup?
I haven’t made them yet, but they sound & look so good.
Aubrey Cota says
Good catch, the recipe has been updated. You gotta try them and let us know how you much you love them!!
Karen Aguirre says
I made these for my sweetie to take to the office for St. Patty’s Day – as soon as they were cool enough to dig into he ate THREE right out of the pan! The perfect blend of chewy, rich chocolate and refreshing mint fudge. I will most definitely make these again!
I am craving these again in a bad way! My kids are constantly begging for me to make these again…I think it’s time. Thank you so much for sharing my book with your awesome readers! xoxo
Aubrey @Real Housemoms says
I just caught my son and his friend trying to sneak more! I better re-hide my stash!