Palm Beach Brownies with Chocolate Covered Mints
Indulge in the decadent fusion of rich chocolate and refreshing mint with these Palm Beach Brownies with Chocolate Covered Mints. Perfectly fudgy and irresistibly flavorful, these brownies feature a hidden layer of velvety chocolate-covered mints, like Andes mints, nestled between two layers of sinfully moist chocolate batter. With just 20 minutes of prep time and a simple blend of pantry staples like unsweetened chocolate, butter, sugar, and eggs, this recipe transforms into a stunning dessert ideal for any occasion. Serve them as an after-dinner treat or bring them to your next gathering—each slice promises a delightful contrast of deep cocoa richness and cool minty sweetness. Whether you're a die-hard brownie lover or a fan of mint-chocolate desserts, these brownies are guaranteed to wow your taste buds!
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Recipe Information
Ingredients
- 8 oz Unsweetened chocolate
- 1 cup Unsalted butter
- 5 cups Granulated sugar
- 6 pieces Large eggs
- 1 tbsp Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 tsp Salt
- 25 pieces Chocolate-covered mints (e.g., Andes mints)
Instructions
Preheat the oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, melt the unsweetened chocolate and unsalted butter over low heat, stirring constantly, until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, combine the granulated sugar and eggs. Beat with an electric mixer on medium speed for about 3 minutes, until the mixture is thick and pale yellow.
Add the vanilla extract to the sugar and egg mixture, then gradually mix in the slightly cooled chocolate and butter mixture until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Slowly add the dry ingredients to the wet batter, folding gently until just combined. Avoid overmixing.
Pour half of the batter into the prepared pan, spreading it evenly with a spatula.
Arrange the chocolate-covered mints over the batter in a single layer, leaving a small space between each piece.
Gently pour and spread the remaining brownie batter over the mints to cover them completely.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking).
Remove the brownies from the oven and let cool completely in the pan. Once cooled, use the parchment paper overhang to lift the brownies out of the pan for easy slicing.
Cut into 16 squares and serve. Enjoy the rich chocolate flavor paired with the refreshing burst of mint!
Nutrition Facts
Calories |
3582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.8 g | 325% | |
| Saturated Fat | 141.7 g | 708% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1364 mg | 455% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 308.5 g | 112% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 43.7 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 489 mg | 38% | |
| Iron | 55.5 mg | 308% | |
| Potassium | 2624 mg | 56% | |
*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.
