FUDGE BROWNIES – MINT CHOCOLATE CHIP & REGULAR

OK, so I’m nuts about mint! I confess. I also rather enjoy chocolate. So in my estimation, mint brownies are one of the best ways to enjoy this terrific flavor combination. And these are the most delicious mint brownies I can ever imagine eating or serving to my family and friends.

First of all, the brownie itself is perfect. It is fudgy, dense, minty and above all a snap to prepare. You don’t even need to drag out your mixer. Plus, all of the ingredients are relatively inexpensive. No fancy chocolate required. Just good old fashioned, easy to obtain bulk cocoa. Doesn’t even have to be “Dutch” processed cocoa. And truly, no frosting is needed on these brownies. Simply not necessary. They are perfect unto themselves.

Then of course there are the mint chips. And because I shop at Bartell Drugs and Right Aid, when the Guittard mint chips appear on the shelves, usually around Christmas, I buy up several 12-ounce packages at a super good price. Then into the freezer they go. There is simply no way to anticipate when a mint crisis might hit me. Can even be in the middle of the night. Just knowing that there are mint chips in the freezer is like having my very own security blanket. (I really am a simple soul. Easily made happy and secure.)

Now I know there are those of you out there who do not like mint. I can’t fathom how that must feel, but I know it to be true. So for those of you unfortunate few, or for those of you who are purists and feel that additives like mint, chocolate chips, or nuts is a desecration to the true character of a fudge brownie, I have also given you my favorite brownie recipe from the King Arthur Flour recipe collection.

So all that’s needed now is for you to drag yourself into the kitchen and bake up a batch of either of these amazing bar cookies. And yes I know. You can buy some really good brownie mixes at a reasonable price. I use them on occasion myself. But when I want the very best, I turn to one of these two recipes.  Hope you enjoy them as much as we do. And sorry in advance. I know how addictive these brownies can be, but I still felt duty bound to share the recipes with you in the name of culinary excellence. Comments (keep them civil please) can be directed to me via email at chezcarrcuisine@wavecable.com

MINT CHOCOLATE CHIP FUDGE BROWNIES

  • ½ c. (1 stick) unsalted butter, melted
  • ¼ c. vegetable oil
  • 3 eggs
  • 2 tsp. real vanilla
  • ¼ tsp. good mint extract
  • 1 c. unbleached all-purpose flour
  • ¾ c. cocoa
  • ¼ tsp. baking powder
  • ½ tsp. salt
  • 2 c. sugar
  • 2 c. (12-oz.) mint chips (I use Guittard Green Mint Baking Chips)

Melt the butter in a large glass mixing bowl. When the melted butter is room temperature, beat in the oil, eggs, vanilla, and mint extract. Whisk the flour, cocoa, baking powder, salt, and sugar together in a separate bowl. Pour the flour mixture over the liquid mixture and stir until well blended and smooth. Stir in the mint chips.

Scoop the batter into a lightly greased 9×13-inch baking dish (preferably glass) and bake in a pre-heated 350 degree oven for 35-40 minutes, or until the brownie just barely begins to pull away from the sides of the pan. Do not overbake.

Remove the pan from the oven and let the brownies cool completely before cutting. Store covered at room temperature.

FUDGE BROWNIES

  • ½ c. (1 stick) unsalted butter, melted
  • ¼ c. vegetable oil
  • 3 eggs
  • 2 tsp. real vanilla
  • 1 c. unbleached all-purpose flour  
  • ¾ c. cocoa
  • 1 tsp. espresso powder, opt. (I use Madaglia D’Oro Instant Espresso Coffee)
  • ¼ tsp. baking powder
  • ½ tsp. salt
  • 2 c. sugar

Melt the butter in a large glass mixing bowl. When the melted butter is room temperature, beat in the oil, eggs, and vanilla. Whisk the flour, cocoa, espresso powder, baking powder, salt, and sugar together in a separate bowl. Pour the flour mixture over the liquid mixture and stir until well blended and smooth. Scoop the batter into a lightly greased 9×13-inch baking dish (preferably glass) and bake in a pre-heated 350 degree oven for 30-40 minutes, or until the brownie just barely begins to pull away from the sides of the pan. Do not overbake.

Remove the pan from the oven and let the brownies cool completely before cutting. Store covered at room temperature.

Please let me know if you like this recipe. Thanks