Fudge Mint Brownies

These brownies use chocolate mints two ways: melted into the batter for mint flavor throughout, and placed on top of the hot brownies straight from the oven where they soften into a smooth, spreadable mint chocolate layer. Double the mint, double the reason to make these.

The base is a dense, fudgy cocoa brownie. Melting cocoa powder with margarine and 10 of the chocolate mints over low heat creates a dark, glossy paste that carries both chocolate and mint flavor deep into the crumb. Beating the eggs well before sifting in the sugar and flour builds structure without making the brownies cakey.

After baking, the remaining 5 mints go straight on top of the hot brownies. A couple of minutes back in the oven melts them just enough to spread into an even, shiny layer across the surface. That mint layer sets as the brownies cool, creating a thin shell that snaps slightly when you bite through it before hitting the soft, fudgy brownie underneath.

Pro Tips

• Melt the cocoa and mints over low heat and stir constantly. Chocolate mints scorch easily and the burnt sugar taste will ruin the batch.
• Beat the eggs until they’re pale and thick before adding dry ingredients. That aeration gives the brownies lift without sacrificing density.
• Let the brownies cool completely before cutting. The mint topping needs to set or it smears everywhere.

Variations

• Use peppermint patties in place of chocolate mints for an even more intense mint experience.
• Sprinkle crushed candy canes over the melted mint layer before it sets for a holiday-ready brownie.
• Swirl a tablespoon of peanut butter into the batter for a mint-chocolate-peanut butter combination.