Mint Chocolate Brownies - rich and fudgy brownies with Andes Chocolate Mints tucked inside and scattered with mint chips!
These were a HIT over the holidays, but I don't think chocolate mint is a flavor limited to Christmas time. As a matter of fact, I love mint flavors throughout winter as it seems to reflect the icy temperatures outside. I love chocolate mint for St. Patrick's Day, obviously. Mint Chocolate is also just the ticket in summer when the mint flavor has a cooling (if only mentally cooling) effect.
Mint Chocolate is nature's breath freshener. ;)
One of my favorite recipes that my mom made was a Chocolate Mint Ice Cream Pie. It has a most unusual crust and is so swoon-worthy! My Nana loved York Peppermint Patties. I guess a love a mint and chocolate is a family trait...and tradition.
Mint Chocolate Brownie Ingredients
All of the mint flavor comes from two places: Andes Chocolate Mints (the classic green and brown variety) and mint chips. The brownie part is pure chocolate, so when you get a bite of the mint, it really pops.
I found mint chips by Ghirardelli in my grocery store. Of course, I picked them up as soon as I spied them because I cannot resist trying a new-to-me baking product. Hello, I'm Bridget, and I'm a marketer's dream. I'm so glad I found these chips! Amazon has them (although the current price is way more than I paid). Andes actually makes mint chips, too! Use whatever mint chips you can find!
It all starts with a fudgy brownie.
Fudgy brownies are my life. OK, maybe a slight exaggeration, but I cannot accept a dry, cakey brownie. There's no reason for it. This is the hill I'm willing to die on. I make almost all of my brownies the same way, whether I'm making everyday brownies, Twix brownies, Guinness-frosted mocha brownies, or any brownies.
The brownie batter is made in a pan on the stove. No mixer required. Butter and sugar get heated...
...then, the cocoa powder gets whisked in. It'll look a little grainy at this point, and that's to be expected. Do not panic.
When the eggs get added, the batter will become smooth and silky.
Flour is folded in last.
Pour about half of the batter into a 13 x 9-inch pan. (Line the pan with foil if you want to lift them out to cut.) Place Andes Chocolate Mints evenly across the batter.
Spread the remaining batter on top. Scatter with mint chips. Bake. Cool. Dust with powdered sugar.
Take a bite. Oooh, that minty, fudgy, chocolatey deliciousness.
Mint Chocolate Brownies
{bakeat350.net, makes 24}
3/4 cup unsalted butter
1 cup granulated sugar
1 cup lightly packed light brown sugar
1 cup Dutch-process cocoa
1 teaspoon kosher salt
1/2 teaspoon baking powder
2 teaspoons vanilla extract
4 eggs
1 cup unbleached, all-purpose flour
24 Andes Chocolate Mints
1/2 cup mint chips, such as Ghirardelli
Preheat oven to 325. Lightly grease a 13 x 9-inch pan. Line with foil. Grease the foil.
Melt the butter over medium-low heat in a saucepan. Oncce melted, stir in the sugars. Heat until hot but not boiling. Remove from heat.
Whisk in the cocoa, salt, and baking powder. Mixture will look grainy. Whisk in the vanilla.
One at a time, whisk in the eggs until each is well incorporated. Stir in the flour.
Pour half of the batter into the prepared pan. Smooth with an offset spatula. Place Andes mints evenly across the batter in three rows of eight.
Gently smooth the remaining batter over the top. Scatter mint chips across. Bake for 28-30 minutes until set. Cool on a wire rack. To cut, use the foil to lift the brownies out of the pan.
Mint chocolate brownies! Who wants to go wild and try these with a scoop of mint chocolate chip ice cream on top?
