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Double Fudge Double Mint Brownies

Double Fudge Double Mint Brownies are a sinful fudgy brownie stuffed with thin mint cookies and topped with layers of mint frosting and more fudge!
Course Dessert
Cuisine American
Keyword chocolate mint brownies, double fudge brownies, mint brownies
Prep Time 30 minutes
Cook Time 23 minutes
Total Time 53 minutes
Servings 24 small servings
Calories 552kcal
Author Dana at ThisSillyGirlsLife.com adapted from author Joanne Fluke

Ingredients

Brownies:

  • 1 1/2 Cups all purpose flour packed
  • 3/4 Cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Cup granulated sugar
  • 1 Cup brown sugar packed
  • 3/4 cup butter
  • 6 oz semi-sweet chocolate bar
  • 1 1/2 tsp vanilla extract
  • 3 large eggs
  • 2 Cups semi-sweet chocolate chips
  • 24 thin mint cookies

Mint frosting:

  • 1/2 Cup unsalted butter room temp
  • 2 Cups powdered sugar
  • 2 Tbls milk
  • 1 1/4 tsp peppermint extract
  • green food coloring optional

Milk Chocolate Fudge Frosting:

  • 2 Tbls butter
  • 2 Cups milk chocolate chips
  • 14 oz can sweetened condensed milk

Instructions

  • Preheat oven to 350°F degrees. Line 9x13 baking pan with foil and spray with nonstick cooking spray or line with parchment paper.
  • Place the flour, cocoa powder, baking soda, salt and both sugars into the bowl of an electric mixer. Mix on low until combined.
  • In a microwave safe bowl, add in the butter and break up the semi-sweet chocolate bar and place on top. Heat on High in the microwave for one minute and stir. Heat for an additional minute in the microwave, let sit one minute and stir to combine. Repeat only if necessary, everything should be melted. Stir in the vanilla and let sit on the counter 5 minutes to cool.
  • While the mix is cooling, add in the eggs to the mixer bowl with the dry ingredients one at a time. When all the eggs are added, beat on medium speed for two minutes. Turn the mixer down to low and slowly pour in the liquid mix, beat until fully incorporated but do not over mix.
  • Roughly chop the semi-sweet chocolate chips (I left mine whole) and fold them into the brownie mix. Scoop half of the brownie mix into the pan and smooth out with a spatula. Layer on the thin mint cookies, top with remaining brownie batter and smooth out.
  • Bake for exactly 23 minutes, take out of the oven and let cool on a wired rack.

Mint Frosting:

  • With a hand mixer, whip the butter on medium speed in a medium sized bowl for 2 minutes. Add in the powdered sugar a little at a time until fully combined. Add in the milk and whip for an additional 2 minutes on high speed. Add in the peppermint extract and food coloring to the color you want. Whip one additional mint.
  • Spread on the mint frosting once the brownies have cooled. Place in fridge to set for one hour.

Milk Chocolate Fudge Frosting:

  • Place the butter in the bottom of a microwave safe bowl. Place the milk chocolate chips on top of the butter. Pour the swettened condensed milk on top of chocolate. Heat in microwave on high for 1 minute. Let sit 1 minute and stir.
  • Repeat again and a third time only if necessary. Mixture should combine fully and be melted.
  • Pour on top of the fudge frosting and carefully smooth it out. Place back in the until ready to serve to set the frosting. Enjoy!

Notes

  1. Make sure you use unsweeetend cocoa powder and not dutch process.
  2. We like to use high quality chocolate chips for this recipe.
  3. Different types of thin mint cookies can be found at different grocers, you don't need the Girl Scout ones.
  4. These can be frozen, see my storage tips above!
  5. These need to be refrigerated as well because you don't want the frosting to melt off.
  6. Make sure your brownies are fully cooled before you frost them.

Nutrition

Calories: 552kcal | Carbohydrates: 74g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 58mg | Sodium: 262mg | Potassium: 284mg | Fiber: 3g | Sugar: 57g | Vitamin A: 445IU | Vitamin C: 0.5mg | Calcium: 101mg | Iron: 3mg