I love mint, in ice cream, in cakes, in brownies. Place a wedge of this brownie alongside a glass of milk, a dollop of whipped cream (or vanilla ice cream); dessert is served. The idea of making this last night came because I found out I still had a couple of bags of dark and chocolate mint morsels. Those particular flavor usually comes out during winter holidays, especially at Christmastime. Well, I thought to myself, why not making it; it’s like having Christmas in July, isn’t it?
Except why would I do with this particular flavor? Upon looking at the back of the bag, I discovered a recipe that’s pretty interesting and seemed quite tasty. It was also quite easy with ingredients that I’ve already had on hand. Never mind that I was in the middle of baking my daily bread and quite late–I think I like baking late at night–but, hey, the oven was ready anyway
I finally had a taste today after I whipped some fresh cream with a bit of sugar. The wedges reveal dark, fudgy middle, with crackly top. Hint of mint permeates the brownie balanced by the dark chocolaty undertone. Since the morsels were incorporated in three different steps, I could taste them all the way till the last bite. I must say that whipped cream slightly underperformed this time, vanilla ice cream is a much better choice.
Mint Brownie Wedges
Makes 12 servings
1 1/3 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, cut into pieces
2 tablespoons water
1 2/3 cups dark chocolate & mint morsels, divided
1/2 teaspoon vanilla extract
2 large eggs
Sweetened whipped cream or vanilla ice cream
Preheat oven to 325 degree F. Grease 9-inch springform pan.
Combine flour, cocoa, baking soda and salt in a small bowl. Combine sugar, butter and water in medium saucepan. Warm over medium heat, stirring constantly, just until butter is melted, do not boil. Remove from heat. Add 3/4 cup morsels and vanilla extract. Stir until morsels are nearly melted. Add eggs, one at a time, stirring until smooth. Stir in flour mixture. Stir in 1/2 cup morsels. Spread into prepared pan. Sprinkle with remaining morsels.
Bake for 25 to 28 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack. Remove side of pan. Cut into wedges. Serve with whipped cream or ice cream.