Dark Chocolate Mint Brownies.
They look pretty good. Well, at this angle, they do.
Made with bittersweet chocolate.
About 10 ounces.
And a whole bag of these mint chips.
Okay, I might have over done it with the mint. They were mighty minty.
I originally threw together a few ingredients with cookies in mind, but as I mixed it together, the batter didn’t seem quite thick enough. So, I quickly grabbed a small square baking pan and poured the batter into that instead to try and salvage into brownies.
But, because I was curious, I scooped some of the batter back out and baked it on a pan in the oven right along side the brownies.
Hmmmm. I was right. Flat cookies. Flat. Flat. Flat. Dagnabbit.
But the brownies still had hope even though it seemed like they baked forever.
So when I finally pulled them out of the oven, I couldn’t wait until they cooled to dig in.
The green dotted top was just too mesmerizing.
So, I quickly cut a piece … or, maybe four… for myself. Yummorama.
See the melted chocolate. I stirred the remaining chocolate chips from the bag into the batter with the mint chips and they melted beautifully. But the mint ones didn’t…
… making the brownies difficult to cut and still look pretty.
That’s okay. My tummy didn’t mind.
Here’s the rundown if you want to make and improve on them. Maybe you’ll have a little better luck.
Dark Chocolate Mint Chip Brownies
10 ounces bittersweet chocolate chips (reserve remaining chips from bag to stir into batter)
1/3 cup butter
1 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 cup sugar
2 teaspoons vanilla
12 ounces mint chips
Preheat oven to 350 degrees.
Melt 10 oz. chocolate and butter in a small bowl in the microwave on medium. Melt for 1 minute and stir. Repeat until melted and smooth. Set aside to cool.
In a medium bowl, combine flour, soda and salt. Stir together with a wire whisk and set aside.
In your mixer, beat sugar, eggs and vanilla.
Add chocolate mixture to sugar. Then add flour mixture. Mix until combined.
Stir in mint chips and remaining chocolate chips.
Pour into a greased and floured 8X8 inch pan and bake forever. I mean about 35 minutes or until a toothpick inserted comes out almost clean.
Note: If I did these again, I would bake in a bigger pan so they wouldn’t be so thick. The brownies fell slightly as the cooled and I might even go mintless.