Mint Brownies

While I absolutely LOVE Ina’s Outrageous brownie recipe (especially the Oreo variation), it is a somewhat demanding recipe. It requires a over a pound of chocolate, a pound of butter, and 7 eggs. I don’t always have all of those ingredients on hand. While it’s definitely my favorite brownie recipe for special occasions, I think I’ve found a more suitable recipe to use when the craving for a great brownie hits. The recipe uses cocoa and other ingredients that I always have in the house.

I’ve actually made this recipe before. I’ve jazzed it up with some peanut butter earlier this year and more recently with a cookie dough topping. This time I decided to add a mint flavor since I had some Andes baking chips in the cabinet. I guess I’ve never actually made this brownie recipe as-is, but after making all these variations of the recipe, I can vouch that it’s a great recipe.

Print Save

Mint Brownies

Ingredients:

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups Andes baking chips

Directions:

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth. My chips started to melt a bit while I stirred them in. That's ok though.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool completely prior to cutting.

Recipe adapted from King Arthur Flour

    Pin It

9 Responses to “Boogity”

  1. #
    1
    Fun and Fearless in Beantown — October 29, 2010 at 12:52 pm

    This sounds like a no-fuss kind of treat! I’m not sure if you’ve sold me on the orange filling but the treats do look festive!

  2. #
    2
    theblogisthenewblack — October 29, 2010 at 1:15 pm

    Easy and festive! Love it!

  3. #
    3
    Rachel @ The Avid Appetite — October 29, 2010 at 3:46 pm

    I love holiday Oreos! It is a little weird, but at the end of the day, nothing beats an Oreo.

  4. #
    4
    Nutmeg Nanny — October 29, 2010 at 8:52 pm

    I love it! It just screams Halloween! It’s also a great way to use up leftover Halloween candy….if there are leftovers 🙂

  5. #
    5
    Molly Jean — October 30, 2010 at 7:07 pm

    GORGEOUS and delicious. My favorite combo 😉

  6. #
    6
    Daisy — November 1, 2010 at 4:00 am

    it looks awesome! nothing wrong with orange oreo filling this time of year!!

  7. #
    7
    We Are Not Martha — November 1, 2010 at 4:25 am

    Halloween bark is the best and yours look awesome!! I love making it for Valentine’s Day, too 🙂

    Sues

  8. #
    8
    Eliana — November 1, 2010 at 3:43 pm

    These look super cute and super super delicious!

  9. #
    9
    Nikki (Pennies on a Platter) — November 3, 2010 at 11:41 pm

    Ha! I love the name, Boogity! Very cute and looks really good!

Leave a Comment