These rich and decadent brownies are filled with a gooey mint chocolate square. Perfect crackly tops, chewy edges, and fudgy insides make for the perfect brownie!
Around the holidays, Ghirardelli chocolate squares are one of my favorite treats. Maybe because they go on sale at Costco, but they always end up in any gift baskets that I receive. And honestly, I’m not complaining.
But if you’re tired of just eating plain chocolate squares, here’s a recipe that use these chocolates to make next-level brownies. I take my favorite fudgy brownie recipe and lay a perfect layer of mint chocolate Ghirardelli squares in the middle of the batter. I promise it makes for a heavenly combination! And of course, you can use any mint chocolate that you’d like to make these delicious brownies.
Why I love these mint brownies
Because we use pre-made chocolate squares, this recipe is super simple but creates a combination of textures. Here’s what I love:
- Super fudgy batter – because the batter uses melted chocolate and no leavening agents, it is super fudgy and rich
- Light minty flavor – during baking, the mint filling melts out of the chocolate and into the surrounding brownie batter. This creates a wonderful mint flavor in every bite!
- Rich chocolate layer – the chocolate squares create a layer of melted dark chocolate right in the middle of the brownie that is just divine
And my favorite thing about these brownies? It’s super easy and you don’t even need a mixer.
Tips for making perfect fudgy brownies
We want these brownies to be very rich with crackly tops.
- To achieve crackly tops, don’t cut down the amount of sugar. The sugar is key to creating that shiny top, since it rises to the top of the batter during baking and creates a meringue-like layer. M
- I recommend using Dutch processed cocoa powder. Regular cocoa powder works as well, but I find that Dutch processed powder gives a much richer flavor.
These brownies are such a treat, and are just perfect around the holidays!
Other holiday recipes to try:
- Soft peanut butter praline cookies
- Hojicha cheesecake brownies
- Cranberry oatmeal cookies
- Matcha white chocolate bread wreath
If you make this recipe, please let me know! I always love to see what my readers are baking. You can comment below or tag me on Instagram @halicopteraway.
Fudgy mint chocolate brownies
- 9 x 9 inch baking tin
- Medium pot
- Mixing bowl
- 3 oz (85g) dark chocolate, broken into pieces
- 1/2 cup (113g) unsalted butter, cut into 8 pieces
- 1 cup + 2tbsp (225g) granulated sugar
- 1/4 cup + 2tbsp (75g) brown sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 3/4 tsp salt
- 1/2 cup (60g) cocoa powder, Dutch processed or natural
- 3/4 cup (90g) all purpose flour
- 16 mint chocolate squares (I use Ghirardelli)
- flaky sea salt for topping (optional)
- Preheat oven to 350°F and line a 9×9 baking tin with parchment paper
- In a pot over low-medium heat, add the dark chocolate and butter. Stir frequently until melted.
- Remove from heat and immediately add the granulated sugar and brown sugar and mix until dissolved. Whisk in the eggs and vanilla extract. Use a spatula or wooden spoon to fold in the salt, cocoa powder, and flour. The batter should be quite thick.
- Spread half of the batter across the bottom of the baking tin. Place the mint chocolate squares in an even layer across the batter. I place them in a 4 by 4 square. Cover with the remaining batter.
- Place in the middle rack of the oven and bake for 30 – 35 minutes
- Remove from the oven and let cool completely in the tin before slicing. Once the brownies have cooled, slice into 16 pieces. Sprinkle with flaky sea salt. Store leftover brownies in airtight containers at room temperature for up to a week.
- I highly recommend using at least 60% dark chocolate, otherwise these brownies will be quite sweet.
- Don’t cut down on the amount of sugar in the recipe if you want shiny tops.
- I prefer to use Dutch processed cocoa powder in this recipe for a more intense chocolate flavor
- You can replace the mint chocolate squares with any chocolate squares of your choice, such as peppermint or caramel to mix up the flavors.