Mint Fudge Stuffed Brownies
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- 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
- 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!
Calories: 322kcal | Carbohydrates: 40g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 126mg | Potassium: 163mg | Fiber: 1g | Sugar: 34g | Vitamin A: 240IU | Vitamin C: 0.3mg | Calcium: 70mg | Iron: 1.5mg