MINT CHOCOLATE CHIP FUDGE OVER CHOCOLATY BROWNIES
INGREDIENTS:
- Fudgy Mint Brownies:
- 1 cup white granulated sugar
- 1 stick (110 grams) + 4 tablespoons (55 grams) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 10 ounces melted dark chocolate or semisweet chocolate
- 2 tablespoons unsweetened cocoa powder
- ½ tbsp espresso powder
- 2 tablespoons warm water
- 1 teaspoon mint extract
- ½ cup all purpose flour
- ½ cup chocolate chips
- Mint Chocolate Chip Fudge:
- 20 ounces white chocolate
- 1 cup condensed milk
- Gel food coloring - spring green color
- 1 teaspoon mint extract
- 1 cup mini chocolate chips
- 1 cup chocolate chips
- INSTRUCTIONS:
- Fudgy Mint Brownies:
- Preheat oven to 350F.
- Position oven rack in the middle of the oven.
- Place parchment paper in a 9X9 inch pan so it covers the bottom and 2 sides (to facilitate the brownie/fudge removal).
- Butter the pan or spray it with baking spray and set aside.
- Add 10 ounces of chocolate melts or chopped chocolate to a microwave safe bowl and microwave for 25-30 seconds, stir using a rubber spatula and microwave again for 25-30 seconds. Stir well, and if needed microwave again for a few seconds, careful not to burn the chocolate.
- Stir well melted chocolate until smooth and set aside.
- In a mixing bowl, cream butter and sugar until the mixture is light, pale and fluffy. Stop once to scrape the sides and bottom of the bowl.
- Add the eggs one at a time and whisk well on low-medium speed after each addition. Add mint extract and mix again for about 5 minutes on medium-high speed.
- In a small bowl or cup, mix together the espresso powder with warm water until the espresso powder has fully dissolved.
- Add the espresso mixture and melted chocolate to the batter and mix on low-medium speed until just combined. Stop once to scrape the sides and bottom of the bowl.
- In a separate bowl, whisk together flour and cocoa powder and add the mixture to the batter. Mix on low speed until just combined, or fold it in with a spatula.
- Using a spatula, fold in ½ cup of mini chocolate chips.
- Pour the batter into the prepared pan, use a spatula to spread the batter evenly over the entire pan.
- Bake for 35-40 minutes or until an inserted toothpick comes out covered in a few sticky crumbs. I baked my brownies for 35 minutes.
- Let the brownie cool down to room temperature before adding the mint chocolate chip fudge layer.
- If the brownie layer is not very flat use a spatula to level it by pressing down the sides of the brownie.
- Mint Chocolate Chip Fudge:
- Combine the white chocolate and condensed milk in a large, microwave safe bowl.
- Microwave in 20 seconds increments and stir after each one until the chocolate has melted. It took me two intervals ONLY to fully melt the chocolate, make sure you stir well before you microwave again, as the remaining residual heat will melt the chocolate.
- Note: If you are using regular chocolate, make sure you chop it into small pieces before adding it to the bowl to microwave.
- Stir well until smooth, add a few drops of gel food color and the mint extract. Stir using a spatula until well combined and the color has been distributed equally.
- Pour mixture into the lined pan over the cooled brownies, top with 1 cup of mini chocolate chips. Slightly press the mini chocolate chips into the fudge and refrigerate for at least 1 hour before serving.
- Run a knife thru the sides of the pan without parchment paper, lift the dessert out of the pan, place on a cutting board and using a sharp knife cut in into squares.
- Clean the knife a few times as brownie bites may stick to it.
- The fudge can be stored at room temperature for 3-4 days.
- Enjoy!
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