Minty Fudge Brownies
Indulge in the perfect blend of rich, fudgy decadence and refreshing mint with these Minty Fudge Brownies. This irresistible dessert combines a velvety chocolate brownie base, infused with a hint of peppermint extract, topped with a luscious layer of creamy chocolate ganache. Crushed peppermint candies or chocolate mint pieces add a festive crunch, making these brownies a showstopper for holiday gatherings or anytime indulgence. With just 20 minutes of prep, these decadent treats are surprisingly simple to make, yet deliver bakery-worthy results. Perfect for chocolate and mint lovers alike, Minty Fudge Brownies are a must-try crowd-pleaser!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1.5 cups Semi-sweet chocolate chips
- 1.25 cups Granulated sugar
- 0.5 cup Brown sugar
- 4 Large eggs
- 2 teaspoons Pure vanilla extract
- 1 teaspoon Peppermint extract
- 1 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 0.5 cup Heavy cream
- 1 cup Semi-sweet chocolate chips (for ganache)
- 0.25 cup Peppermint candies or chocolate mint candies (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper.
In a microwave-safe bowl or over a double boiler, melt 1 cup of unsalted butter with 1.5 cups of semi-sweet chocolate chips until smooth. Stir occasionally to prevent scorching. Let the mixture cool slightly.
In a large mixing bowl, whisk together 1.25 cups of granulated sugar and 0.5 cup of brown sugar with the melted chocolate mixture until combined.
Add 4 large eggs, one at a time, to the mixture, beating well with a whisk after each addition. Stir in 2 teaspoons of pure vanilla extract and 1 teaspoon of peppermint extract.
Sift together 1 cup of all-purpose flour, 0.25 cup of unsweetened cocoa powder, and 0.5 teaspoon of salt in a separate bowl. Gradually fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Allow the brownies to cool completely in the pan.
To make the ganache, heat 0.5 cup of heavy cream in a small saucepan over medium heat until it starts to steam (do not boil). Remove from heat and pour over 1 cup of semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
Spread the ganache evenly over the cooled brownies, using a spatula to smooth the surface. If desired, sprinkle 0.25 cup of crushed peppermint candies or chocolate mint candies over the ganache for garnish.
Allow the ganache to set completely at room temperature or in the refrigerator. Once set, slice into 12 squares or desired serving sizes and enjoy!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 40% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 54.0 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 183 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
