This is yet another recipe I decided to make after watching Everyday Baking on PBS. I think chocolate and mint are a great combination but it turns out, I’m in the minority on that view. I mentioned that I was making these to someone at work and she made it clear she wouldn’t be having any if I brought them in. Instead, I let my mom bring them to work. She told me that they hadn’t gone over as well as many of the other things I’ve made and that many people just don’t like chocolate and mint together. Folks who do like mint did enjoy these though so I don’t think the recipe is bad so much as people just aren’t interested in the combination. I’ll definitely make these again as I didn’t try them and I would like to sometime. My final product didn’t look as pretty as the ones on the show, but not bad overall.
By Tracey
Mint Chocolate Brownies
from Everyday Baking
Ingredients:
- 8 tablespoons (1 stick) unsalted butter, plus more for pan
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1 cup sugar
- 3/4 teaspoon salt
- 3 large eggs
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 25 small (1 1/2 inch) peppermint patties
Directions:
Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45 to 55 minutes.
Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).
