One year for Mother's day, my mom received a chocolate mint plant. Other than tea, we did not know what to do with the abundance of mint it produced. So I began to experiment! I have experimented with many different recipes from several sources including all recipes.com, cooks.com and my pastry instructor Chef L. This recipe is a result of combinations and evolution of over a dozen sources. It is rich and fudgey and does not need to be frosted. —CE Duckett
one 13x9 pan
good quality baking chocolate
Chocolate mint leaves
semi-sweet chocolate chips
In This Recipe
Heat oven to 350F
Spray 9x13 pan with baking spray, line BOTTOM with parchment paper
In Food Processor, pule sugar & mint leaves until mint is finely blended into sugar. pour into mixing bowl, set aside
In heavy saucepan melt butter and Baking chocolate. Stirring often until melted. remove from heat. Pour over mint sugar.
Stir sugar and chocolate until fully incorporated. Let cool 5 min.
Beat in eggs , one at a time, incorporating fully after each egg.
Stir in salt and flour until just mixed. Do not over mix, this make the brownies tough.
Spread evenly in prepared pan. Bake 30-35 min, or until tooth pick inserted in center comes out clean. Cool in pan.