Since I enjoy making brownies from scratch, I just adapted my regular recipe and put the mint chocolate chips on top. As I ate the first one from this batch, I was reminded of Girl Scout Thin Mint Cookies. Only this was thick and soft chocolate minty-ness, not thin and crisp. Mmm. They're so good. I'm going to have to take some to friends to make sure I don't eat them all myself.
Now, if you're like me, enjoying minty chocolate things, but avoiding it in baking because of the odd, unpleasant graininess that quickly sets in with minty baked goods, this recipe is for you. I think because all of the mint flavor is in the chocolate topping, rather than the brownie itself, the brownie stays soft and fresh. Good, good stuff.
- 2 eggs @ room temp.
- 1 cup sugar
- 1 tsp. vanilla extract
- ½ cup butter, melted & cooled
- 1/2 cup cocoa powder
- 2/3 cup King Arthur Unbleached All-Purpose Flour
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1 scant cup of Hershey's Mint Chocolate Chips
- 8-10 Andes Creme de Menthe Thins, chopped
Makes 16-20 brownies.