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) Brien
Ingredients
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8 tablespoons
(1 stick) unsalted butter
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2 ounces
unsweetened baking chocolate
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1/2 cup
sugar
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2
eggs
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1/2 teaspoon
vanilla extract
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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
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1 cup
all-purpose flour
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1/2 teaspoon
baking powder
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1/2 teaspoon
salt
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1/2 cup
crushed peppermint candy (candy canes work well)
Directions
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Preheat the oven to 350° F. Grease an 8- by 8-inch baking pan.
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In a medium saucepan, melt the butter with the unsweetened chocolate. Stir until smooth and completely melted.
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Remove from the heat and stir in the sugar, eggs, vanilla, and mint chocolate. Stir until smooth.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Add the flour to the chocolate and stir until the batter is smooth.
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Stir in the crushed peppermint and pour the batter into the prepared pan.
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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.
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Let the brownies cool in the pan before slicing.
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