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Author Notes: Chocolate and mint are one of the most perfect dessert pairings, in my opinion. Mint is refreshing enough to balance out even the richest, fudgiest brownies. This recipe yields a dense, moist brownie that freezes wonderfully. I used two types of mint (mint-infused chocolate and mint candy) to really up the flavor. —Posie Harwood
Makes 12 medium brownies
- 8 tablespoons (1 stick) unsalted butter
- 2 ounces unsweetened baking chocolate
- 1/2 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 75 grams dark chocolate mint bar (I used Lindt; you can use regular dark chocolate if you can't find a dark chocolate mint bar), chopped
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup crushed peppermint candy (candy canes work well)
- Preheat the oven to 350° F. Grease an 8- by 8-inch baking pan.
- In a medium saucepan, melt the butter with the unsweetened chocolate. Stir until smooth and completely melted.
- Remove from the heat and stir in the sugar, eggs, vanilla, and mint chocolate. Stir until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the flour to the chocolate and stir until the batter is smooth.
- Stir in the crushed peppermint and pour the batter into the prepared pan.
- Bake for 25 to 30 minutes, or until the brownies begin to pull away from the edges of the pan and a tester inserted into the center comes out clean with just a few moist crumbs clinging to it.
- Let the brownies cool in the pan before slicing.
- This recipe is a Community Pick!