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?
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These were so easy to make and tasted out-of-this-world good that I can’t wait to try more from the cookbook!
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Ingredients
Brownies
- 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 tsp vanilla extract
- 1.2 tsp salt
- 4 eggs
- 1 1/4 cups flour
Mint Fudge
- 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
Topping
- 1 cup Andes Mints chopped
Instructions
Brownies
- 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.
Mint Fudge
- 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.
Topping
- 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!
Notes
Nutrition
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Stephanie says
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!
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!
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!!
Judy says
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!
gmail says
very good. Thank you for sharing!
Rose says
Hey can these freeze well??.
Sound Delish!!
Aubrey Cota says
We’ve never gotten that far!
Rose says
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.
Brooklyn says
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.
Elise says
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!