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Mint Chocolate Chip Fudge Brownie Squares Recipe

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★★★★★

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.

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

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and position the rack in the middle to ensure even baking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Mix espresso powder: Dissolve 1/2 tablespoon espresso powder in 2 tablespoons warm water until fully dissolved.
  7. 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.
  8. 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.
  9. Fold in mini chocolate chips: Using a spatula, fold in 1/2 cup mini chocolate chips gently into the batter.
  10. Pour batter into pan: Spread the brownie batter evenly in the prepared 9×9 pan, smoothing the top with a spatula.
  11. 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.
  12. Cool the brownies: Allow the brownies to cool completely in the pan at room temperature before adding the fudge layer.
  13. Level the surface: If the brownie top is uneven, press edges gently with a spatula to level the surface for an even fudge layer.
  14. Prepare mint fudge layer: In a large microwave-safe bowl, combine 20 ounces white chocolate and 1 cup condensed milk.
  15. 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.
  16. Add mint flavor and color: Stir in 1 teaspoon mint extract and a few drops of spring green gel food coloring until evenly combined.
  17. Pour fudge over brownies: Pour the mint fudge mixture over the cooled brownies and spread evenly.
  18. Top with mini chocolate chips: Sprinkle 1 cup mini chocolate chips over the fudge and gently press them into the surface.
  19. Refrigerate: Chill the entire pan in the refrigerator for at least 1 hour to set the fudge layer.
  20. 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.
  21. 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

Find it online: https://cheflenacooks.com/mint-chocolate-chip-fudge-brownie-squares-recipe/