Mint Chocolate Chip Fudge

Fudgy Mint Brownies:

1. Preheat oven to 350F. Position the oven rack in the middle of the oven.
2. Place parchment paper in a 9X9 inch pan so it covers the bottom and 2 sides (to facilitate the brownie/fudge removal). Butter the pan or spray it with baking spray and set aside.
3. Add 10 ounces of chocolate melts or chopped chocolate to a microwave-safe bowl and microwave for 25-30 seconds, stir using a rubber spatula and microwave again for 25-30 seconds. Stir well, and if needed microwave again for a few seconds, careful not to burn the chocolate.
4. Stir well the melted chocolate until smooth and set aside.
5. In a mixing bowl, cream butter and sugar until the mixture is light, pale, and fluffy. Stop once to scrape the sides and bottom of the bowl.
6. Add the eggs one at a time and whisk well on low-medium speed after each addition. Add mint extract and mix again for about 5 minutes on medium-high speed.
7. In a small bowl or cup, mix the espresso powder with warm water until the espresso powder has fully dissolved.
8. Add the espresso mixture and melted chocolate to the batter and mix on low-medium speed until just combined. Stop once to scrape the sides and bottom of the bowl.
9. In a separate bowl, whisk together flour and cocoa powder and add the mixture to the batter. Mix on low speed until just combined, or fold it in with a spatula.
10. Using a spatula, fold in ½ cup of mini chocolate chips.
11. Pour the batter into the prepared pan, and use a spatula to spread the batter evenly over the entire pan.
12. Bake for 35-40 minutes or until an inserted toothpick comes out covered in a few sticky crumbs, not raw batter. I baked my brownies for 35 minutes.
13. Let the brownie cool down to room temperature before adding the mint chocolate chip fudge layer.
14. If the brownie layer is not flat use a spatula to level it by pressing down the sides.

Mint Chocolate Chip Fudge:

1. Combine the white chocolate and condensed milk in a large, microwave-safe bowl.
2. Microwave in 20-second increments and stir after each one until the chocolate has melted. It took me two intervals ONLY to fully melt the chocolate, make sure you stir well before you microwave again, as the remaining residual heat will melt the chocolate. Stir well until smooth.
3. Note: If you are using regular chocolate, make sure you chop it into small pieces before adding it to the bowl to microwave it.
4. Stir well until smooth, add a few drops of gel food color and the mint extract. Stir using a spatula until well combined and the color has been distributed equally.
5. Pour mixture into the lined pan over the cooled brownies, and top with 1 cup of mini chocolate chips. Slightly press the mini chocolate chips into the fudge and refrigerate for at least 1 hour before serving.
6. Run a knife through the sides of the pan, lift the dessert out of the pan, place it on a cutting board, and using a sharp knife cut it into squares. Clean the knife a few times as brownie bites may stick to it.
7. The fudge can be stored at room temperature for 3-4 days. Enjoy!