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Chocolate Mint Brownies
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Chocolate Mint Brownies

Do be careful not to overbake these brownies. It’s normal for the edges to get quite dark, nearly burnt but the inside should be very moist in the middle and if you insert a toothpick into the center, it should come out with soft, almost-liquid batter still attached. (It should not come out clean.) If it’s getting too dark on top, you can drape a sheet of foil over the top to finish baking.The best way to cut these brownies into neat rectangles is to use a long sharp bread knife or a chef’s knife. Maida says some people consider the burnt edges the best parts. Nevertheless, you are welcome to trim those off and do what you wish with them.

Course: Others

Ingredients

  • 8 ounces (225g) unsweetened chocolate (see Note)
  • 8 ounces (225g) butter unsalted
  • 5 egg at room temperature, large
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon instant coffee or espresso
  • 3 1/2 cups (700g) sugar
  • 1 2/3 cup (170g) flour sifted
  • 2 pounds (900g) thin mint cookie peppermint patties, chocolate-covered
  • Optional: 1 1/2 cups (150g) walnuts pecans, or almonds, toasted and coarsely chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 425ºF (218ºC).
  2. Line a 9 x 13-inch baking pan with foil, shiny side down. Smooth the foil then butter it lightly or coat it with nonstick spray.
  3. Chop the chocolate and cut the butter into cubes, then warm them together in a medium bowl set over a pan of barely simmering water, stirring occasionally. Remove from heat as soon as both are melted and smooth.
  4. In the bowl of a stand mixer fitted with the whisk attachment or by hand, whip the eggs, vanilla, salt, instant coffee, and sugar on high speed for about ten minutes until foamy and stiff.
  5. By hand, stir in the chocolate mixture, then the flour followed by the nuts, if using.
  6. Smooth half of the batter into the pan. Place a layer of thin mints over the chocolate, breaking the mints into pieces to fill in any large gaps.
  7. Pour the rest of the batter over the mints and smooth the top.
  8. Bake the brownies for 35 minutes, rotating the brownies midway during baking.
  9. When the brownies are done, they will have a firm crust on top but a toothpick inserted into the center should come out wet. Do not overbake the brownies.
  10. Let the brownies cool completely, then lift them out of the pan and slice into rectangles.

Notes

  • Storage: The brownies will keep at room temperature for up to three days. They can be frozen, well-wrapped, for up to two months.