Mint Fudge Stuffed Chocolate Brownies

These Mint Fudge Stuffed Chocolate Brownies are championship level brownies. A rich and gooey chocolate brownie is stuffed with a mint flavoured white chocolate fudge layer and topped with mint Aeros.

Mint fudge stuffed chocolate brownies on a table, one is lying cut side up displaying a thick fudge layer running through the middle of the brownie

Mint Fudge Stuffed Chocolate Brownies, need I say more?! This quick and easy recipe is the perfect make ahead bake for all the upcoming holidays. Halloween, they’re swamp slime filled brownies! Bonfire Night, if there’s ever a holiday for mint chocolate, it’s Bonfire Night. Oh, and what could be a more perfect homemade Christmas gift than a box of these brownies. No matter the occasion, these brownies will be well received and you will be praised to the highest of heavens for being such a domestic goddess.

A brownie on its side displaying the thick layer of fudge in the middle. More brownies lay scattered around, chopped aero chocolate decorating the tops.

This recipe is based on a recipe from a book I’ve had for years, Brownies, Blondies and Bars. A few tweaks for an English audience (Americans, this still works fine in cups just use this converter) and here we have it! My take on these amazing brownies! They really are a crowd pleaser!


  • Condensed Milk – Condensed milk is just milk with around 60% of the water removed and sugar added. It’s a thick and sweet liquid often used in making fudge.
  • White Chocolate – Use the best quality you can afford.
  • Peppermint Extract – Natural extract gives the best flavour, you can find it in most supermarkets.
  • Green Food Colouring – Any shade you like, go full hulk and add loads if you want it bright or just add a dash for a peppermint shade.
  • Plain Chocolate – I like to use a 60-70% chocolate in brownies as I think it give the best flavour. The higher the percentage of solids in your chocolate, the more bitter your brownies will be.
  • Butter – Make sure your butter is unsalted and is at room temperature before you start, this makes blending the sugar much easier.
  • Eggs – Always large, always free range!
  • Brown Sugar – I prefer to use light brown sugar as it gives a richer flavour to the brownies . You can use caster in place but the brownies won’t be quite as tasty.
  • Plain Flour – Sometimes called All Purpose flour.
A hand holding a Mint fudge stuffed chocolate brownie up close to the camera

Tips for making Mint Fudge Stuffed Chocolate Brownies:

  • What percentage chocolate should I use? – Always use a plain chocolate with a cocoa solids content of 70% or higher. I’d recommend a good 80% for this particular brownie as the richness directly compliments the sweet and zingy white chocolate mint fudge.
  • Can I use Evaporated Milk in place of Condensed Milk? – Do not be me and think condensed milk is an interchangeable ingredient with evaporated milk! It is not! The condensed milk macaroni and cheese incident of 2011 is still joked about around the dinner table in this household. I’m still salty about it!
  • Do I really need to chill these brownies? – Chilling these brownies is very important, the mint fudge layer is super liquid unless it’s spend a good amount of time in the fridge. Chill for 2 hours minimum or I recommend overnight. If your willpower can allow that is.
  • Can I make the fudge layer a different flavour? – Yes! You can add any flavoured extract you like, raspberry, coffee, coconut. All would work beautifully.
  • Does the fudge layer need to be green? – No, you can leave the food colouring out and the layer would be white and just as delicious.
A pile of Mint fudge stuffed chocolate brownies on a vintage tart tin

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Mint Fudge Stuffed Brownies

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4.7 from 7 reviews


These Mint Fudge Stuffed Chocolate Brownies are championship level brownies. A rich and gooey chocolate brownie is stuffed with a mint flavoured white chocolate fudge layer and topped with mint Aeros.


Units Scale

For the Mint Fudge:

  • 200g condensed milk
  • 200g white chocolate, broken into pieces
  • 1tsp peppermint extract
  • 1/2tsp green food colouring

For the Brownie:

  • 300g plain chocolate, minimum 70% cocoa solids, broken into pieces
  • 250g unsalted butter
  • 4 large, free range eggs
  • 350g soft, light brown sugar
  • 150g plain flour


  1. Preheat oven to 170°C and line a 9″x9″ square tin with baking parchment. Set aside while you make the fudge and brownie batter.
  2. To make the mint fudge layer place the condensed milk and white chocolate in a bowl and microwave on high at 30 second increments, stirring between each blast, until the chocolate is fully melted. Add the peppermint extract and green food colour and stir to combine. Set aside while you make the brownie batter.
  3. To make the brownie batter add the butter and chocolate to a large, heavy bottomed pan and stir together over a low heat until fully melted and smooth. Allow to cool slightly. In the bowl of an electric mixer whisk the eggs and sugar together until light and fluffy. With the mixer on low pour the melted chocolate into the egg mixture in a slow steady stream, mix until combined. Add in the flour and stir until the flour just about disappears, take care not to over mix at this point.
  4. Spread half of the brownie batter in the bottom of the prepared brownie pan and top with spoonfulls of the fudge. Carefully spread the fudge, as evenly as you can over the brownie batter. Top with the remaining brownie batter and cover the fudge layer fully.
  5. Bake in the preheated oven for 40 minutes, allow to cool for 5 minutes before sprinkling the chopped Aero chocolate over the top of the brownies. Allow to cool in the pan for before placing in the fridge to set completely, at least 2 hours or preferably overnight.
  6. Cut into 16 squares and enjoy.


These brownies can be frozen for up to 3 months, just wrap in a double layer of clingfilm.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Brownies and Bars
  • Method: Baking
  • Cuisine: American


  1. Jere Cassidy
    October 15, 2021 / 6:57 pm

    These brownies look amazing with that minty layer. I love how easy they are to make.

  2. October 16, 2021 / 8:19 am

    OMG you have outdone yourself, Katie! The mint fudge inside is soo delicious and adds extra interest to the brownies. It’s a pain to let them chill in the fridge though, the smell was amazing!

  3. October 16, 2021 / 8:27 pm

    I love chocolate and mint together such a classic combo! And, I really like the way you’ve made these brownies with the mint filling. Would love to try them!

  4. October 17, 2021 / 4:47 pm

    Oh my goodness…what a fabulous recipe! Especially for us mint & chocolate lovers…this is a dream!

  5. October 17, 2021 / 7:04 pm

    I love mint and brownies and when they are put together it’s even better! I can’t wait to try out this recipe, thank you for sharing this recipe!

    October 17, 2021 / 7:55 pm

    These brownies are the best I’ve ever made!! Absolutely loved the moist fudginess. Thanks so much, I finally have a go-to brownie recipe that I can always rely on.

  7. Natalie
    October 18, 2021 / 9:50 am

    These brownies look amazing. I love that minty middle. Yum! I’m going to bake this tonight.

  8. Kelly
    September 15, 2022 / 11:49 am

    I really wanted these to turn out as yours did. As a seasoned baker I have perfected my usual brownie recipe, so was keen to try yours with the mint fudge centre. Sadly despite getting my bake just perfect for a fudgy brownie texture, the mint fudge layer had sank to the bottom of the tin. It was disappointing, as I had done everything to the letter as described. Time to find a different mint brownie recipe.

    • September 16, 2022 / 12:17 pm

      I’m so sorry this happened. I make these brownies all the time in my bakery and have never had this issue.

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