Fudgy Mint Brownies

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 24 servings
  • Cook: 22 minutes

Chocolate mints scattered over the brownies when they come out of the oven make an incredibly easy, chocolate glaze for these bars.


1/2cup butter
2ounces unsweetened chocolate
1ounce semisweet chocolate
2 eggs
1cup sugar
1 1/2tablespoons unsweetened cocoa
1teaspoon vanilla extract
1/2cup all-purpose flour
14 Andes mints


  1. Preheat oven to 350F. Coat an 8-inch square baking pan with cooking spray. Line bottom and two sides with foil, letting edges extend over sides. Coat foil with spray.
  2. Place butter and unsweetened and semisweet chocolates in the top of a double boiler; cook over simmering water until melted. Cool slightly.
  3. Beat eggs, sugar, cocoa, vanilla and butter mixture with a mixer until blended. Turn to low speed, add flour and beat just until blended. Pour into prepared pan.
  4. Bake 22 minutes or until a tester comes out barely clean. Immediately place mints over top and let stand 1 minute or until mints melt; lightly swirl to spread mints. Cool, remove from pan with foil and cut into squares. Makes 16 brownies.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Calories 130
  • Fat 6g
  • Cholesterol 25mg
  • Sodium 35mg
  • Carbohydrate 25g
  • Fiber 0g
  • Protein 1g