Mint Fudge Stuffed Brownies

Welcome to the world of mint fudge stuffed brownies, where decadence meets refreshment. These brownies are perfect for any occasion, offering a sophisticated twist on the classic brownie.

With layers of rich chocolate and cool mint, each bite is a symphony of flavors that will leave your taste buds singing.

(Source: USDA)

Why You’ll Love This

You'll love this recipe because it's straightforward yet sophisticated, perfect for impressing guests or treating yourself. The combination of flavors is both unique and comforting, offering a new twist on a beloved dessert.

Plus, the recipe is highly adaptable, allowing you to customize it to suit your dietary needs and personal preferences.

Ingredients

• 1 cup (226g) unsalted butter
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 cup (120g) all-purpose flour
• 3/4 cup (90g) unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup (120ml) heavy cream
• 1 1/2 cups (255g) semi-sweet chocolate chips
• 1 teaspoon peppermint extract
• 1/4 cup (60ml) milk
• Green food coloring (optional)
• 1/2 cup (113g) mint chocolate chips
• Powdered sugar for dusting
• 1/4 cup (57g) chopped fresh mint leaves
• 1/2 cup (100g) mini marshmallows
• 1/2 cup (60g) crushed peppermint candies

Ingredient Notes (What & Why)

• Use high-quality cocoa powder for the best flavor. (Source: Bon Appétit)
• Fresh mint leaves add a natural touch but can be omitted if unavailable. (Source: BBC Good Food)
• Green food coloring is optional but enhances the visual appeal of the mint layer. (Source: Serious Eats)
• Ensure your butter is unsalted to control the saltiness of the brownies. (Source: King Arthur Baking)

Equipment

• 9×13-inch baking pan
• Medium saucepan
• Mixing bowls
• Whisk
• Rubber spatula
• Sifter
• Measuring cups
• Measuring spoons
• Wire rack
• Parchment paper

Timing & Temperature Guide

• Preheat oven to 350°F (175°C).
• Melt butter over medium heat.
• Simmer cream until tiny bubbles form.
• Bake for 30-35 minutes until set.
• Cool on wire rack for 20 minutes.
• Chill in refrigerator for easier slicing.
• Set fudge layer before adding more batter.
• Allow brownies to reach room temperature before serving.

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
2. Melt the butter in a medium saucepan over medium heat. Once melted, remove from heat and stir in the sugar until smooth.
3. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Gradually add this to the butter mixture, stirring until just combined.
5. Pour half of the brownie batter into the prepared baking pan and spread evenly.
6. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add 1 cup of semi-sweet chocolate chips, stirring until smooth.
7. Add peppermint extract and a few drops of green food coloring to the chocolate mixture, stirring to combine.
8. Pour the mint fudge layer over the brownie batter in the pan, spreading it evenly.
9. Add the remaining brownie batter on top of the mint fudge layer, spreading it carefully to cover the fudge completely.
10. Sprinkle mint chocolate chips over the top layer of brownie batter.
11. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
12. Allow brownies to cool in the pan on a wire rack for at least 20 minutes.
13. Dust with powdered sugar before slicing and serving.
14. Store any leftovers in an airtight container at room temperature for up to 3 days.

Culinary Science Notes

• The Maillard reaction is key for the brownie crust, occurring at around 300°F (150°C).
• Cocoa powder contributes to the structure and flavor, impacting moisture and texture.
• Eggs aid in emulsification, helping combine fats and liquids smoothly.
• Sugar not only sweetens but also tenderizes the brownie by hindering gluten formation.
• Peppermint extract is a powerful flavoring agent, so use it sparingly to avoid overpowering.
• Baking powder helps the brownies rise slightly, providing a lighter texture.
• Heavy cream in fudge helps stabilize the chocolate mixture, preventing crystallization.
• Butter adds richness and moisture, contributing to the fudgy texture.

Pro Tips

• For a fudgier texture, slightly underbake the brownies.
• Use a serrated knife to cut brownies cleanly.
• Chill the brownies in the refrigerator for easier slicing.
• To enhance the mint flavor, add a teaspoon of peppermint schnapps.
• Ensure the mint fudge layer is completely set before adding the top brownie layer.
• For a richer flavor, use dark chocolate chips.
• Add a pinch of espresso powder to the brownie batter to intensify the chocolate flavor.
• If the mint fudge is too thick, thin it with a tablespoon of milk.
• Use a double boiler to melt chocolate chips gently.
• Consider using silicone baking mats for easy removal.
• Add a dash of cayenne pepper for a spicy kick.
• Let the brownies cool completely before dusting with powdered sugar to prevent melting.

Variations

• Add 1/2 cup of chopped nuts for extra crunch.
• Use white chocolate chips in place of semi-sweet for a different flavor profile.
• Swap mint extract for orange extract for a citrus twist.
• Incorporate a layer of caramel sauce between the brownie and mint fudge layers.
• Sprinkle sea salt on top of the brownies before baking for a sweet-salty combo.
• Add 1/4 cup of crushed Oreos to the mint fudge layer for additional texture.
• Try using flavored cocoa powders like dark or Dutch processed.
• Replace granulated sugar with coconut sugar for a deeper flavor.
• Use almond flour instead of all-purpose flour for a gluten-free option.
• Incorporate a layer of peanut butter fudge instead of mint for a nutty variation.
• Add a few drops of mint essential oil for a natural mint flavor.
• Use vegan butter and flax eggs for a plant-based version.

Substitutions

• Replace heavy cream with coconut cream for a dairy-free option.
• Use agave syrup instead of sugar for a lower glycemic index.
• Substitute almond extract for vanilla for a nutty undertone.
• Opt for carob powder in place of cocoa powder for a caffeine-free option.
• Use gluten-free flour mix to accommodate dietary restrictions.
• For a vegan version, use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
• Replace semi-sweet chocolate chips with vegan chocolate chips.
• Use olive oil instead of butter for a healthier fat alternative.
• Swap peppermint extract with spearmint extract for a softer mint flavor.
• Try oat milk in place of regular milk for a lactose-free version.
• Use honey in place of granulated sugar but reduce by 1/4 cup.
• Opt for unsweetened applesauce instead of eggs for a lower-fat version.

Dietary Adaptations

• For a gluten-free dessert, use a 1:1 gluten-free baking flour.
• Adapt for lactose intolerance by using dairy-free chocolate chips and coconut cream.
• Make it nut-free by avoiding any nut-based extracts or flours.
• For a lower sugar version, use a sugar substitute like monk fruit sweetener.
• Adapt for a vegan diet by replacing eggs with flax eggs and using vegan butter.
• Create a paleo version by using almond flour and maple syrup.
• For a keto-friendly option, use erythritol as a sugar replacement and almond flour.
• Ensure the recipe is kosher by using certified kosher ingredients.

Serving Suggestions & Menu Ideas

• Serve warm with a scoop of vanilla ice cream.
• Pair with a hot cup of espresso or coffee.
• Garnish with fresh mint leaves for a pop of color.
• Top with a drizzle of melted chocolate or ganache.
• Serve alongside a glass of cold milk for a classic pairing.
• Place a dollop of whipped cream on each square.
• Add a sprinkle of cocoa powder before serving.
• Include a side of mixed berries for a fruity contrast.
• Serve with a mint julep cocktail for a themed dessert.
• Offer alongside a cheese platter for a sweet-savory balance.

Menu Ideas

• Perfect for a holiday dessert table.
• Ideal for mint-themed dinner parties.
• Great addition to a chocolate lovers’ buffet.
• Serve at a St. Patrick’s Day celebration.
• Offer as a treat during a movie night.
• Include in a dessert potluck line-up.
• Make for a bake sale to entice mint lovers.
• Serve as a birthday party dessert option.

Seasonal Variations

• Add crushed candy canes for a festive Christmas twist.
• Use fresh strawberries in the summer for a fruity layer.
• Incorporate pumpkin spice during the fall months.
• Add a touch of cinnamon for a cozy winter version.
• Use fresh raspberries in the spring for a tart note.
• Add lavender for a floral summer variation.
• Infuse with ginger for a warm autumn flavor.
• Use eggnog in place of milk for a holiday version.

Troubleshooting & Common Mistakes

• If brownies are too dry, reduce baking time by 5 minutes.
• For uneven baking, ensure the oven is properly preheated.
• If the mint layer separates, ensure it’s fully cooled before adding the top layer.
• For a burnt top, cover with foil halfway through baking.
• If brownies are too gooey, bake for an additional 5 minutes.
• For a cracked top, reduce the oven temperature by 25°F (4°C).
• If the mint flavor is too strong, reduce peppermint extract by half.
• For a dense texture, ensure baking powder is fresh.
• If brownies stick to the pan, use parchment paper for lining.
• If the top is too soft, let cool completely before slicing.
• For a grainy texture, be sure sugar is fully dissolved in butter.
• If the fudge layer is too thin, increase chocolate chips by 1/4 cup.
• Not preheating the oven, leading to uneven baking.
• Overmixing the batter, which can cause tough brownies.
• Skipping the cooling step, making brownies hard to slice.
• Using expired baking powder, affecting the rise.
• Forgetting to grease the pan, resulting in sticking.
• Adding too much peppermint extract, overpowering the flavor.
• Using cold eggs, which can cause the batter to seize.
• Not measuring ingredients accurately, impacting texture.
• Ignoring baking time, leading to overbaked brownies.
• Using low-quality chocolate, affecting taste and texture.

Make-Ahead, Storage & Reheating

Prepare the mint fudge layer up to two days in advance and store it in the refrigerator. Assemble and bake the brownies when ready to serve.

Store brownies in an airtight container at room temperature for up to 3 days. Separate layers with parchment paper to prevent sticking.

Reheat individual brownie squares in a microwave for 10-15 seconds for a warm treat. Alternatively, use an oven at 300°F (150°C) for 5 minutes.

Freezing, Leftovers & Scaling

Wrap brownies individually in plastic wrap and foil, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Creative Leftover Ideas

• Crumble over vanilla ice cream for a brownie sundae.
• Use as a layer in a trifle with whipped cream and berries.
• Create brownie pops by dipping squares in chocolate.
• Add to a milkshake for a chocolatey mint flavor.
• Use as a base for a cheesecake crust.
• Crumble into yogurt for a dessert parfait.
• Blend into a smoothie for a sweet treat.
• Use as a topping for oatmeal or porridge.

To double the recipe, use a larger baking pan and increase baking time by 5-10 minutes, checking for doneness with a toothpick.

Budget Notes & Substitutions

Using high-quality ingredients like premium cocoa powder and chocolate chips will increase the cost but improve flavor. Consider buying in bulk for savings.

Nutrition Facts

• Calories: Approximately 280 per serving.
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 70mg
• Sodium: 160mg
• Total Carbohydrates: 36g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 4g
• Vitamin D: 1%
• Calcium: 3%
• Iron: 10%
• Potassium: 4%
• Vitamin A: 6%
• Vitamin C: 2%

Background & Origins

Brownies are a classic American dessert with origins in the late 19th century. The exact provenance is debated, but they are believed to have been created by a chef in Chicago who was instructed to make a dessert suitable for a boxed lunch.

The addition of mint adds a refreshing twist, enhancing the traditional chocolate flavor with a cool, aromatic note.

Glossary of Terms

Maillard Reaction

A chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor.

Emulsification

The process of mixing two liquids that are normally unmixable, like oil and water.

Peppermint Extract

A concentrated flavoring derived from peppermint leaves, used to impart a minty flavor to dishes.

Fudge

A soft confection made by mixing sugar, butter, and milk or cream, often with added flavorings.

Cocoa Powder

A powder made from roasted, husked, and ground cacao seeds from which much of the fat has been removed.

Baking Powder

A leavening agent that combines an acid with baking soda to produce carbon dioxide gas, causing baked goods to rise.

Double Boiler

A set of two stacked pots used to gently heat ingredients without direct heat, preventing scorching.

Gluten

A mixture of proteins found in wheat and related grains, responsible for the elastic texture of dough.

FAQs

Can I make these brownies gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend.

What type of chocolate is best for this recipe?

Semi-sweet chocolate chips are recommended for a balanced sweetness.

How can I store these brownies?

Keep them in an airtight container at room temperature for up to 3 days.

Can I use fresh mint instead of extract?

Fresh mint can be used for garnish, but extract is preferred for a stronger flavor.

How do I prevent the mint layer from separating?

Ensure the mint fudge is fully cooled and set before adding the top layer of brownie batter.

Is it necessary to use food coloring?

No, food coloring is optional and only used for visual appeal.

What's the best way to cut these brownies?

Use a serrated knife and wipe it clean between cuts for neat squares.

Can I add nuts to the recipe?

Absolutely, chopped nuts like walnuts or pecans can add a nice crunch.

Do I need to refrigerate the brownies?

Refrigeration isn’t necessary unless you prefer a chilled texture or live in a hot climate.

What can I serve with these brownies?

They pair well with vanilla ice cream or a hot cup of coffee.

Can I use mint chocolate chips for more mint flavor?

Yes, adding mint chocolate chips enhances the mintiness without overpowering the chocolate.

How do I make the brownies chewier?

Using more brown sugar instead of granulated sugar can increase chewiness.

Mint Fudge Stuffed Brownies

Print

Servings16

Prep30m

Cook35m

Total65m

Calories280

Ingredients

• 1 cup (226g) unsalted butter
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 cup (120g) all-purpose flour
• 3/4 cup (90g) unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup (120ml) heavy cream
• 1 1/2 cups (255g) semi-sweet chocolate chips
• 1 teaspoon peppermint extract
• 1/4 cup (60ml) milk
• Green food coloring (optional)
• 1/2 cup (113g) mint chocolate chips
• Powdered sugar for dusting
• 1/4 cup (57g) chopped fresh mint leaves
• 1/2 cup (100g) mini marshmallows
• 1/2 cup (60g) crushed peppermint candies

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
2. Melt the butter in a medium saucepan over medium heat. Once melted, remove from heat and stir in the sugar until smooth.
3. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Gradually add this to the butter mixture, stirring until just combined.
5. Pour half of the brownie batter into the prepared baking pan and spread evenly.
6. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add 1 cup of semi-sweet chocolate chips, stirring until smooth.
7. Add peppermint extract and a few drops of green food coloring to the chocolate mixture, stirring to combine.
8. Pour the mint fudge layer over the brownie batter in the pan, spreading it evenly.
9. Add the remaining brownie batter on top of the mint fudge layer, spreading it carefully to cover the fudge completely.
10. Sprinkle mint chocolate chips over the top layer of brownie batter.
11. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
12. Allow brownies to cool in the pan on a wire rack for at least 20 minutes.
13. Dust with powdered sugar before slicing and serving.
14. Store any leftovers in an airtight container at room temperature for up to 3 days.

Notes:

• For a fudgier texture, slightly underbake the brownies.
• Use a serrated knife to cut brownies cleanly.
• Chill the brownies in the refrigerator for easier slicing.
• To enhance the mint flavor, add a teaspoon of peppermint schnapps.
• Ensure the mint fudge layer is completely set before adding the top brownie layer.
• For a richer flavor, use dark chocolate chips.
• Add a pinch of espresso powder to the brownie batter to intensify the chocolate flavor.
• If the mint fudge is too thick, thin it with a tablespoon of milk.
• Use a double boiler to melt chocolate chips gently.
• Consider using silicone baking mats for easy removal.
• Add a dash of cayenne pepper for a spicy kick.
• Let the brownies cool completely before dusting with powdered sugar to prevent melting.