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Fudgy chocolate mint brownies

Fudgy double chocolate mint Brownies

  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 9 brownies 1x
  • Category: Brownies & Bars
  • Method: Baking
  • Cuisine: American


Did you see that insanely crackly crust?
These fudgy, intense, double chocolate mint brownies might as well have dethroned my favorite brownie ever for all I know.



  • 1/2 cup (115g) unsalted butter
  • 3 oz dark chocolate, in pieces
  • 3/4 cup (150g) dark brown sugar
  • 1/2 cup (100g) white sugar
  • 2 eggs, at room temperature
  • 1 teaspoon good peppermint extract (or more depending on your taste)
  • 1/3 cup (45g) all-purpose flour
  • 1/3 cup (50g) dark chocolate chips or chunks
  • 1/3 cup (50g) white chocolate chips or chunks


  1. Preheat oven to 350ºF / 180ºC.
  2. Line the bottom and 2 sides of 9-inch square pan with parchment or aluminum paper. It will make it easier to unmold.
  3. Melt first amount of dark chocolate with butter in the microwave (at 10 second intervals) or in a double boiler with bottom not touching water.
  4. Take out from the heat and add sugars. Mix well.
  5. Add eggs and mix until it’s creamy and well mixed.
  6. Add flour and mix.
  7. Add chopped chocolates, mint extract and mix well.
  8. Transfer to prepared pan. Smooth top.
  9. Bake for about 25 minutes, until a bit puffed and surface is dry. They still have to be a little jiggly in the middle.
  10. Let cool completely on a wire rack before lifting the paper carefully and cutting them.
  11. I prefer to put them for a day in the fridge, well wrapped. It makes cutting them much easier and the flavors mellow.


Chocolate: I use chocolate chunks rather than chips, but it's good with both.

Peppermint extract: use more if you like a very pronounced mint flavor. I find that very dark chocolate (70 or 80%) and a teaspoon of extract work best for my taste.

Baking: take them out when the center still jiggles. That will ensure fudginess.

Waiting: they taste better one or two days after baking them. Almost all chocolate recipes do. The intense chocolate flavor mellows in a way that is perfectly balanced with the rest of the ingredients.

Freezing: they can be frozen, well wrapped - and are amazing almost directly from the freezer, in case you ask. The sugar ends up making them taste like candy, similar to what happens with the killer brownies after a few days.


  • Serving Size: 1/9
  • Calories: 350
  • Sugar: 37.7 g
  • Sodium: 29 mg
  • Fat: 18.9 g
  • Carbohydrates: 43.3 g
  • Protein: 3.2 g
  • Cholesterol: 70.5 mg

Keywords: mint brownies