Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 box (approx. 18 oz) fudge brownie mix
- 1/4 cup cocoa powder (for extra richness)
- 1/2 teaspoon peppermint extract
- 1/2 cup mint chocolate chips or crushed mint candies
- Ingredients required by brownie mix (usually oil, water, and eggs)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until just combined. Fold in the semi-sweet chocolate chips. Press this cookie dough evenly into the bottom of your prepared pan.
- In a large bowl, prepare the brownie mix according to the package instructions, but stir in the extra cocoa powder and peppermint extract for a more intense flavor. Fold in the mint chocolate chips. Pour the mint brownie batter directly over the cookie dough layer, spreading it to the edges. Place the pan in the center rack of the oven. Bake for 30 to 35 minutes. Test for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
- Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This cooling phase is crucial for the fudgy and chewy textures to set properly. Once cooled, use the parchment paper overhang to lift the entire block out of the pan. Use a sharp knife to cut into 16 squares. For a professional look, wipe the knife blade between each cut. Serve at room temperature or slightly chilled for a firmer bite.
- Cook Time: 50 minutes