Introduction

Mint Chocolate Chip Fudge is a delightful layered treat combining fudgy mint brownies with a creamy, minty white chocolate fudge topping. Rich, refreshing, and indulgent, it’s perfect for mint and chocolate lovers looking for a homemade dessert that impresses.

The image shows a stack of three layered dessert bars, each with a thick, smooth mint-green middle layer, a dense dark brown chocolate base layer, and a textured dark chocolate top layer covered with small chocolate chips. The layers are clean and sharp, with the green layer being the thickest and the chocolate chips adding a rough texture on top. The background is dark, making the colors of the dessert stand out sharply. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup white granulated sugar
1 stick unsalted butter (at room temperature)
2 large eggs (at room temperature)
10 ounces dark chocolate (melted)
2 tablespoons unsweetened cocoa powder
1/2 tablespoon espresso powder
2 tablespoons warm water
1 teaspoon mint extract (divided)
1/2 cup all-purpose flour
1/2 cup mini chocolate chips
20 ounces white chocolate
1 cup condensed milk
Gel food coloring – spring green color
1 cup mini chocolate chips (for topping)

Instructions

Step 1: Preheat the oven to 350°F and position the rack in the middle.
Step 2: Line a 9×9 inch pan with parchment paper covering the bottom and two sides. Butter or spray the pan lightly and set aside.
Step 3: Melt 10 ounces of dark chocolate in a microwave-safe bowl by heating for 25-30 seconds, stirring, and repeating carefully until smooth. Set aside.
Step 4: In a mixing bowl, cream the butter and sugar until pale and fluffy, scraping the sides once during mixing.
Step 5: Add eggs one at a time, mixing well on medium-low speed after each. Then add 1 teaspoon mint extract and beat for about 5 minutes on medium-high speed.
Step 6: Dissolve espresso powder in warm water, then add this mixture and melted chocolate to the batter. Mix gently on low to combine, scraping the bowl once.
Step 7: In a separate bowl, whisk together the flour and cocoa powder. Add this dry mix to the batter and fold in carefully until just combined.
Step 8: Fold in ½ cup mini chocolate chips with a spatula.
Step 9: Pour the brownie batter into the prepared pan and spread evenly with a spatula.
Step 10: Bake for 35-40 minutes, or until a toothpick inserted comes out with a few sticky crumbs but no raw batter. Allow to cool completely in the pan.
Step 11: To prepare the fudge, combine white chocolate and condensed milk in a microwave-safe bowl. Microwave in 20-second intervals, stirring well each time, until fully melted and smooth.
Step 12: Stir in gel food coloring and 1 teaspoon mint extract until color and flavor are evenly distributed.
Step 13: Pour the fudge over the cooled brownie layer, spreading to cover evenly. Top with 1 cup mini chocolate chips, pressing them lightly into the fudge.
Step 14: Refrigerate for at least 1 hour to set before cutting into squares.
Step 15: To serve, run a knife around the edges, lift the dessert out using the parchment, and cut into squares. Clean the knife between cuts to prevent sticking.

Tips & Variations

Use room temperature ingredients for a smooth batter and even baking.
For a stronger coffee flavor, increase the espresso powder slightly or substitute with instant coffee.
Swap mini chocolate chips for regular-sized chips or chopped mint chocolates for extra texture.
Adjust mint extract quantity to your preferred intensity of mint flavor.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking mix.

Storage

Store the fudge in an airtight container at room temperature for 3 to 4 days. For longer freshness, refrigerate up to one week. To enjoy, bring to room temperature or warm slightly before serving to soften the fudge layers.

How to Serve

The image shows several square dessert bars arranged closely on a white marbled surface. Each piece has two distinct layers: the bottom layer is a dark brown, fudgy brownie base with a dense texture, while the top layer is a smooth, pastel green mint-flavored cream, about half the thickness of the brownie layer. Scattered evenly over the green layer are small, dark brown chocolate chips adding texture and contrast. One square in the center is topped with a small, fresh green mint leaf for decoration. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate for the brownies?

Yes, you can substitute milk chocolate, but the brownies will be sweeter and less intense. Adjust sugar accordingly if desired.

Can I freeze the mint chocolate chip fudge?

Yes, you can freeze the fudge wrapped tightly in plastic wrap and stored in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.

Mint Chocolate Chip Fudge Brownie Squares Recipe

Print Recipe

★★★★★

4.7 from 78 reviews

This Mint Chocolate Chip Fudge recipe combines rich, fudgy brownies infused with refreshing mint and studded with chocolate chips, topped with a creamy mint-flavored white chocolate fudge layer. Perfectly balanced with the bittersweet depth of dark chocolate and the coolness of mint, this dessert is luscious, easy to make, and great for mint chocolate lovers.

Author: Lena
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 16 squares 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Fudgy Mint Brownies

1 cup white granulated sugar
1 stick unsalted butter (at room temperature)
2 large eggs (at room temperature)
10 ounces dark chocolate (melted)
2 tablespoons unsweetened cocoa powder
1/2 tbsp espresso powder
2 tablespoons warm water
1 teaspoon mint extract
1/2 cup all purpose flour
1/2 cup mini chocolate chips

Mint Chocolate Chip Fudge Layer

20 ounces white chocolate
1 cup condensed milk
Gel food coloring – spring green color
1 teaspoon mint extract
1 cup mini chocolate chips

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and position the rack in the middle to ensure even baking.
Prepare the pan: Line a 9×9 inch pan with parchment paper covering the bottom and two sides to make removal easy. Butter or spray the pan with baking spray and set aside.
Melt the dark chocolate: Place 10 ounces of dark chocolate in a microwave-safe bowl. Microwave in 25-30 second increments, stirring after each until melted and smooth. Be careful not to burn the chocolate.
Cream butter and sugar: In a mixing bowl, cream together 1 cup sugar and 1 stick unsalted butter until light, pale, and fluffy. Scrape sides and bottom once during mixing.
Add eggs and mint extract: Add 2 large eggs one at a time, whisking well on low-medium speed after each addition. Mix in 1 teaspoon mint extract and whisk for about 5 minutes on medium-high speed for a fluffy texture.
Mix espresso powder: Dissolve 1/2 tablespoon espresso powder in 2 tablespoons warm water until fully dissolved.
Combine chocolate and espresso mixture: Add the espresso mixture and melted chocolate to the batter and mix on low-medium speed until just combined, scraping bowl sides and bottom once.
Add dry ingredients: Whisk together 1/2 cup all-purpose flour and 2 tablespoons cocoa powder in a separate bowl. Add this to the batter and mix on low speed or fold with a spatula until just combined.
Fold in mini chocolate chips: Using a spatula, fold in 1/2 cup mini chocolate chips gently into the batter.
Pour batter into pan: Spread the brownie batter evenly in the prepared 9×9 pan, smoothing the top with a spatula.
Bake the brownies: Bake for 35-40 minutes or until a toothpick inserted comes out with a few sticky crumbs but no raw batter. I baked mine for 35 minutes.
Cool the brownies: Allow the brownies to cool completely in the pan at room temperature before adding the fudge layer.
Level the surface: If the brownie top is uneven, press edges gently with a spatula to level the surface for an even fudge layer.
Prepare mint fudge layer: In a large microwave-safe bowl, combine 20 ounces white chocolate and 1 cup condensed milk.
Microwave white chocolate mixture: Heat in 20-second increments, stirring thoroughly after each, until fully melted and smooth (usually two intervals). Stir well between sessions to utilize residual heat.
Add mint flavor and color: Stir in 1 teaspoon mint extract and a few drops of spring green gel food coloring until evenly combined.
Pour fudge over brownies: Pour the mint fudge mixture over the cooled brownies and spread evenly.
Top with mini chocolate chips: Sprinkle 1 cup mini chocolate chips over the fudge and gently press them into the surface.
Refrigerate: Chill the entire pan in the refrigerator for at least 1 hour to set the fudge layer.
Cut and serve: Run a knife around the pan edges to loosen, lift the dessert using parchment paper, and cut into squares using a sharp knife, cleaning the knife between cuts to avoid sticking.
Storage: Store the fudge at room temperature for 3-4 days. Enjoy!

Notes

Use room temperature eggs and butter for best mixing results.
The espresso powder enhances chocolate flavor but can be omitted if desired.
Be careful not to overbake the brownies to keep them fudgy.
Gel food coloring adds color without altering texture; adjust drops to preferred shade of green.
Microwave chocolate cautiously to avoid burning; stirring frequently is key.
Allow brownies to fully cool before adding fudge layer to prevent melting.
Clean knife between cuts to achieve clean brownie squares.
Fudge can also be refrigerated to prolong freshness beyond 4 days.

Keywords: mint chocolate chip, fudge, brownies, dessert, chocolate, mint extract, white chocolate fudge