Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon mint extract
- 3/4 cup high-quality unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup mint chocolate chips or thin mint chocolate patties for the “stuffed” center
- 1/2 cup semi-sweet chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar. Beat the mixture vigorously for about two minutes; this helps create that coveted shiny, crackly top. Add the eggs one at a time, followed by the vanilla and mint extracts, whisking until the batter looks smooth and glossy.
- Sift the cocoa powder, flour, and salt into the wet ingredients. Use a spatula to gently fold the dry ingredients in until just combined—do not overmix. Pour half of the batter into the prepared pan. Spread it evenly to the corners. Layer your mint chocolate chips or mint patties across the batter to create the “stuffed” effect. Pour the remaining batter over the mint layer and smooth the top. Sprinkle the semi-sweet chocolate chunks over the surface. Place the pan in the center rack of the oven and bake for 25 to 30 minutes. The edges should be firm, but the center should still have a very slight wobble.
- Remove the pan from the oven and let it cool completely in the pan on a wire rack. This is the hardest part, but cooling allows the fudgy structure to set properly. Once cool, lift the brownies out using the parchment paper overhang. Use a sharp, warm knife to cut them into 16 even squares. For a creative touch, garnish with a fresh mint leaf or a dusting of powdered sugar before serving. Enjoy them at room temperature for a chewy texture or slightly chilled for a denser, fudgy bite.
- Cook Time: 45 minutes