Super Fudgy Mint Chocolate Chip Brownies

To be honest, I’m a fudgy brownie person. The cakey kind just doesn’t seem quite ooey and gooey enough.

These totally fit the fudgy brownie bill. They come out of the oven warm and smelling like minty heaven, and when you cut them open, the chocolate chips ooze out into a hot melty mess of deliciousness.

You may notice that these brownies don’t have much flour in them. That’s okay-it’s where they get their fantastic fudginess. Look at that yumminess right there in the center!

These brownies are actually part of the dinner (and dessert) I cooked last night. Other recipes to follow shortly. Sorry there are so few brownies left in the picture; it was taken after we ate half the pan in one sitting ๐Ÿ™‚

Note to kids: for instant brownie points, make your parents dinner one night. They’ll love you for it, and for once, you can get to pick exactly what you AND your parents eat. No more brussel sprouts!

Super Fudgy Mint Chocolate Chip Brownies

Adapted from Baking at Home with The Culinary Institute of America

3/4 cup of butter

4 ounces of unsweetened chocolate, chopped

2 large eggs

1 1/3 cups of sugar

1 1/2 teaspoons of vanilla extract

1/4 teaspoon of peppermint extract

1/4 teaspoon of salt

1/4 cup of all-purpose flour

3/4 cup of chocolate chips or chopped Andes mints

Preheat the oven to 350 F. Spray a 9 inch square baking pan with nonstick spray.

In a double boiler* over medium heat, melt the chocolate and butter. Let cool.

In a stand mixer fitted with the whisk attachment, cream the eggs, sugar, vanilla extract, peppermint extract, and salt together until thick and light in color. Stir some of the egg mixture into the melted chocolate. Pour the chocolate into the rest of the egg mixture and mix to combine. Add in the flour and chocolate chips/Andes mints, stirring until just blended. I seriously want to drink the bowl of batter right now ๐Ÿ™‚

Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 30-40 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cool slightly, then enjoy as is or with ice cream.


*For the double boiler, fill a big saucepan with 2 inches of water and place a smaller saucepan inside. Place the chocolate and other ingredients in the smaller one to prevent the chocolate from burning.


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