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Ooey-Gooey Melty-Minty Brownies

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What's deep, rich chocolate on the top and bottom, creamy melted mint in the middle, and simply delicious all the way through? These mint-filled fudge brownies, a WOW dinner-party dessert when you serve them warm from the oven. Or serve them fully cooled; they're just as tasty.

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Ingredients

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Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans. Line them with parchment, and grease the parchment. You can skip the parchment if you like, but it does ensure the sticky brownies will release from the pan in one piece.
  2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.
  3. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it.
  4. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.
  5. Whisk in the eggs, stirring until smooth; then add the flour, again stirring until smooth.
  6. Spoon the batter into the 9" x 13" pan, or divide it evenly between the 9" round pans.
  7. Space the mint candies evenly on the surface of the batter, pressing them down in so just their tops are showing.
  8. Bake the brownies for 28 minutes, until a cake tester inserted into the center of the batter comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges and in the center (barely); the mint cups will be molten, and will have sunk and made little pockets in the brownies.
  9. Remove the brownies from the oven.
  10. If you've made the brownies in two round pans, after 30 minutes turn them out of the pans onto a piece of parchment. (See "tips," below.)
  11. Cut the brownies into squares (if they're in the rectangular pan) or, using a 2" to 2 1/4" biscuit cutter, into rounds, removing each from the pan and putting it on a serving plate as soon as you cut it. (See "tips," below.)