Fudgy mint chocolate brownies
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!
Equipment
- 9 x 9 inch baking tin
- Medium pot
- Mixing bowl
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.