Wednesday, May 9, 2012

Hint of Mint Brownies


I really love mint desserts and especially when they have chocolate involved. To much mint can be overpowering though. These have a light mint flavor so if you want more then you can surely up the amount of mint in the recipe. My husband said he could taste it when he breathed in while he was eating them, that's how light it is. I'm pretty sure using fresh mint you cannot "over-mint" this recipe. You could probably double it and still be okay. Brownies for whatever reason are one of my favorite desserts to make and that's what I tend to take to people's houses when we visit, maybe it's that they are portable and individual servings :). 

If you don't want to use fresh mint you don't have to (of course) and you could probably use about 1 teaspoon of mint extract and get the job done with a minty freshness. I will say don't skip the chocolate chips at the end of the recipe because they add more moisture and creamy chocolate flavor to the end product. I have made this recipe without them and I definitely prefer it with them. I like to use the minis when I make this size because it's proportionate. The regular sized chips would be fine if you make these in muffin pans or in a 9"x13" pan or a different size. But the smaller ones need the smaller chips because the big ones are just to big. Enjoy!


Hint of Mint Brownies
Makes about 55 - 1 ½” squares

Ingredients:
- ½ cup granulated sugar
- ½ cup loosely packed mint
- ½ cup melted butter
- 1 cup packed brown sugar
- 1 ½ teaspoon vanilla extract
- 2 whole eggs
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- 1/2 teaspoon salt
- ½ cup mini semi-sweet chocolate chips

Directions:
1. Preheat oven to 350F. Grease pan and set aside.
2. Combine granulated sugar and mint in a food processor, process about 15-20 seconds or until well blended and all of the mint is chopped. 

before processing
 after processing

3. Combine the sugar-mint mixture, melted butter, brown sugar, and vanilla in a large bowl.
4. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
7. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture
into the butter mixture until well blended. Stir in the mini chocolate chips.
8. Scoop two level scoops into each cup. Bake about 18 minutes if you are using a pan with a 1 ½” cavity or about 26 minutes if you are using a standard muffin pan.
9. Cool in pan 5 minutes then remove to cooling racks to cool completely.


My original recipe

This recipe may be linked up to:
· Inside BruCrew Life - Trick or Treat Tuesday's
· Crazy For Crust - Crazy Sweet Tuesday’s
· Alli 'n Sons - Sweet Tooth Friday
· Mrs. Fox's Sweets - Mrs. Fox's Sweet Party 
· Sweet as Sugar Cookies - Sweets for a Saturday
· A Pinch of Joy - Busy Monday Link Party 
· House of Hepworth's - Hookin up with HoH 
· Cups by Kim - Sweet & Simple Sunday  
· Couponing & Cooking - Mealtime Monday 
·  Grateful Belly - What's New Wednesday
· What's Cooking, Love? - Showcase Your Talent Thursday 
· Bacon Time with the Hungry Hungry Hypo - Anything Goes Linky
· Dwell on Joy - Dwell on Friday 
· Six Sister's Stuff - Strut Your Stuff Saturday
· The Sweet Spot - Recipe Party
· Something Swanky: Desserts & Designs - Sweet Treats Thursday 
· A Slice of Southern - Southern Sundays 
· Me and My Sweets - My Sweet Party




Related Posts Plugin for WordPress, Blogger...