Rich Mint Stuffed Brownies (Print Version)
# Ingredients:
→ Brownies
01 -
1 cup (2 sticks) unsalted butter
02 -
1¼ cups semi-sweet chocolate chips
03 -
¾ cup unsweetened cocoa powder
04 -
2 cups granulated white sugar
05 -
¼ cup brown sugar
06 -
1 teaspoon vanilla extract
07 -
½ teaspoon salt
08 -
4 large eggs
09 -
1¼ cups all purpose flour
→ Mint Fudge
10 -
2½ cups white chocolate chips
11 -
1 cup sweetened condensed milk
12 -
1½ teaspoons mint extract
13 -
6 drops green food coloring (optional)
→ Topping
14 -
1 cup chopped Andes Mints
15 -
Additional chopped mints, as desired
# Instructions:
01 -
Preheat oven to 350℉. Line 9x13-inch baking pan with foil overhanging two edges. Spray with cooking spray.
02 -
Melt butter and chocolate in microwave in 30-second bursts until smooth. Whisk in cocoa powder. Add sugars, vanilla and salt. Whisk in eggs one at a time. Gently whisk in flour until just combined.
03 -
Heat white chocolate and condensed milk in microwave in 30-second intervals until melted. Stir in mint extract and food coloring.
04 -
Spread half brownie batter in pan, spread mint fudge on top, then remaining batter. Sprinkle with 1 cup chopped mints. Bake 30-35 minutes until set.
05 -
Top with additional mints if desired. Cool, then refrigerate at least 2 hours until completely set.
# Notes:
01 -
Best served chilled for clean cuts
02 -
Can be stored in fridge up to 5 days