These brownies are the fudgiest. They are SO fudgy, in fact, that they refused to come out of the pan as perfect little brownie squares.
Who needs perfect little brownie squares anyway?
I made them to take to a friend’s house for dinner tonight and ended up eating all of the imperfect end bits as soon as they came out of the oven. You know how it is…one crumb leads to another crumb, which leads to a raging gap in the center of your brownies, which leads to a semi-nervous breakdown, which leads to cutting all the brownies out of the pan and rearranging them on a plate to take to your friends. End bits not included. It was just one of those days.
Here’s what you need for the fudgy brownie layer!
And the cooooool mint creme layer (excluding green food coloring):
And the top layer is just melted chocolate chips. They.are.ridiculous. Good thing I’m carbo-loading for training with Baron at the Yoga Journal Conference on tomorrow!!!
They taste like a giant, chewy, fudgy Andes mint! I think I might actually prefer them over the salted fudge brownies because I love the creamy mint layer so much.
Fudgy Mint Chocolate Brownies
recipe adapted from Gourmet
makes about 12 brownies
2 oz unsweetened chocolate, chopped
1 stick butter, cut into chunks
1 cup sugar
1/4 cup flour
1/4 tsp salt
1 tsp vanilla
for mint layer:
1 cup powdered sugar
2 tbsp butter, softened
1 tsp peppermint extract
1 1/2 tbsp cream
tiny bit of green food coloring
for chocolate topping:
1 cup semisweet chocolate chips
Preheat oven to 325.
Lay a piece of tin foil in an eight inch pan and liberally butter the foil. Set aside.
Melt the chocolate and butter together over very low heat in a medium sized saucepot, stirring constantly. Once melted, take off the heat and whisk in the sugar, eggs and vanilla extract.
Fold in the flour and salt and mix until just combined. Pour batter into prepared pan and bake for 40 minutes. Let cool completely before proceeding to the next step.
While brownies are cooling, mix together all ingredients for the mint layer (it’s easiest to use a mixer for this). Once the brownies have cooled, spread the mint layer over the top evenly and then place brownies in the fridge for 30 minutes so the mint layer can set.
Now, melt the chocolate chips either in a double boiler or VERY CAREFULLY in the microwave, stirring during 20 second intervals. Spread the melted chocolate over the top of the mint layer evenly and place brownies back in the fridge for two hours until set.
After chocolate has cooled completely, lift tin foil out of pan and slice brownies into small squares.