Author Notes
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
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Ingredients
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1 cup
butter
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4 ounces
good quality baking chocolate
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2 cups
granulated sugar
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12
Chocolate mint leaves
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4
eggs
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1 cup
AP flour
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1/2 teaspoon
salt
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1 cup
semi-sweet chocolate chips
Directions
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Heat oven to 350F
Spray 9x13 pan with baking spray, line BOTTOM with parchment paper
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In Food Processor, pule sugar & mint leaves until mint is finely blended into sugar. pour into mixing bowl, set aside
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In heavy saucepan melt butter and Baking chocolate. Stirring often until melted. remove from heat. Pour over mint sugar.
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Stir sugar and chocolate until fully incorporated. Let cool 5 min.
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Beat in eggs , one at a time, incorporating fully after each egg.
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Stir in salt and flour until just mixed. Do not over mix, this make the brownies tough.
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Spread evenly in prepared pan. Bake 30-35 min, or until tooth pick inserted in center comes out clean. Cool in pan.
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Cut and serve.
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