Minty Fudge Brownies

Minty Fudge Brownies

       These brownies are the result of my wonderful boyfriend getting an A in his worst subject, English! His technical writing English class has given him lots of trouble this semester, so I was very proud to hear he got an A! He loves the flavor combination of chocolate and mint, so I decided to whip up a batch of these rich, fudgy, decadent brownies. I give them a dusting of powdered sugar after they have cooled completely, which gives the brownies a whimsical touch and a nice sweetness. These bad boys are super minty and hit the spot on a cold December night.

Ingredients:

1 Cup granulated sugar

2 Eggs

10 ounces Crème de Menthe baking chips-divided*

10 Tbsp Salted Butter-divided**

2 tsp Vanilla Extract

1 ½ Tbsp Unsweetened Cocoa Powder

2/3 Cup AP Flour

Powdered sugar for garnish

*I used Andes Crème de Menthe baking chips but you can use any brand of mint chocolate chips, peppermint bark, or mint flavored chocolate.

**I’m aware that many people use unsalted butter for baking today. However, this is a Vintage Kitchen blog, and from the 1940’s onward, my grandmother always used salted butter in both her desserts and cooking. It made her food rich and decadent. If you don’t want to use salted butter, substitute unsalted butter+ ¼ tsp salt. 

Instructions:

1)  Preheat oven to 350. Grease  9” baking pan.

2)  In large bowl, cream together 9 ounces room temperature butter and sugar until smooth.

3)  Add eggs and vanilla, whisk until combined.

4)  Melt 7 ounces Crème de Menthe baking chips with 1 Tbsp butter, (either in the microwave in 20 second intervals, stirring frequently, or in a saucepan over low heat, stirring constantly until fully melted).

5)  Add Melted chocolate to mixture and whisk until combined. Add all dry ingredients and mix until combined. Gently fold in remaining mint chocolate baking chips.

6)  Pour batter into greased pan and bake 35-40 minutes, or until a toothpick comes out clean after inserting into the brownies.

7)  Cool, cut, and serve. Dust with powdered sugar to garnish. 

As you can see, the brownies hold their shape but are very fudgy. The most important quality is that they aren't 'cakey'. If you were to add a leavening agent, such as baking soda or baking powder, the brownies would rise and take on a more 'cake-like' consistency.