Fudgy Mint Brownies

 

There isn’t anything really new or exciting about this recipe. What am I saying? A pan of good brownies is always exciting! And I find this recipe especially great because it’s quick and easy, makes a smaller batch (an 8-inch square pan), and can be varied endlessly

I made this particular batch a bit minty by sandwiching a package of Andes mint candies between two layers of mint-scented batter before baking. The candies bake into a barely descernable vein of extra chocolate and mint. It’s gooey while the brownies are still a bit warm, and it firms up to a give a bit of a candy bar bite to the brownies when they are cool. I think you could really kick this up by contributing a second package of Andes to that delicious center layer.

That being said, I find the level of peppermint to be lovely in this version of brownie. Of course, you could sandwich other candies in the middle of your brownie batter, like peppermint patties (such as York), chocolate covered caramels (such as Rolos), peanut butter cups, or even something with crunch like Kit Kats or Butterfingers. These brownies are even flavorful enough on their own with no additions, or you could stir in some walnuts, pecans, or milk, dark, or white chocolate pieces.

This batter goes together quite simply in a saucepan. Since it starts with a stick of butter and some unsweetened chocolate that are melted together, it only makes sense to save on dirty dishes and stir the rest of the ingredients right in. After that, it’s just a matter of getting the batter into a pan and baking. Practically instant gratification.

It truly is a wonder that for something that requires no special skills, techniques, or equipment, a darkly fudgy brownie is so uniquely satisfying. A really wonderful wonder!

Fudge Mint Brownies

Adapted from Better Homes and Gardens

Leave out the peppermint extract for a more traditional brownie, then swap anything you like for the Andes mint candy layer, or add your favorite mix-ins.

½ cup butter

3 ounces unsweetened chocolate

2/3 cup all-purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ teaspoon peppermint extract

1 package (28 pieces) Andes mints, unwrapped

1. Preheat oven to 350 F. Spray an 8-inch square baking dish with cooking spray. Set aside.

2. In a medium-size saucepan, combine the butter and unsweetened chocolate. Heat over low to medium-low heat, stirring frequently until the butter and chocolate are completely melted. Continue to stir until the mixture is very smooth. Remove from the heat and set aside to cool for about 10 minutes.

3. In a small bowl, combine the flour, baking soda, and salt. Whisk together to combine. Set aside.

4. Stir the sugar into the chocolate mixture until well-combined. Add the eggs one at a time and stir them in vigorously until just combined. (I use a rubber spatula, but a wooden spoon would work as well.) Stir in the vanilla and peppermint extracts.

5. Add the flour mixture to the chocolate mixture, stirring just until smooth.

6. Spoon about ½ of the batter into the prepared baking pan, smoothing it out to cover the bottom of the pan evenly. Arrange the Andes mint candies evenly over the batter. Spoon the remaining batter over the candies and spread to smooth the top.

7. Bake at 350 F for 25-30 minutes or until the top of the brownies appears dry and a wooden pick inserted into the brownies (not the candies) comes out with just moist crumbs attached. The brownies should still be quite moist and fudgy. Cool on a wire rack and cut into squares.

Makes 9-16 brownies (depending on the size you wish to cut them).

Other recipes like this one: Cocoa Chocolate Chip Brownies, Irish Cream Brownies, Mint Chocolate Cookies, Peppermint Brownie Pie