“Double your pleasure double your fun. With double mint, double mint, double mint……gum.” GUM Are you kidding me? I think that old ad campaign meant “brownies” instead of gum. Brownies say, “let’s party.” At least in my world. Let’s do double mint brownies.
My daughter recently gave her final flute recital for her master’s degree at a music conservatory. (YEAH! Congrats Rose.)
About a month before the event, she asked if I’d bring a few goodies for a reception afterward. I naturally went overboard, obsessing for days about which items to make and bring. She had a few requests, but I’m always looking to make something new. I started baking and filling containers and stuffing them into our freezer. (You see, I was in Florida the week before the event, so much of the baking had to wait in the freezer.)
I ended up bringing six different types of bars along with gingerbread cupcakes with orange cream frosting. Dozens and dozens of cupcakes and bars. Now, this was not a rock concert in a packed hall. This was a recital of classical music played on a Monday afternoon in an out-of-the-way church. So yes, we had leftovers. Lots of people who never attended the recital benefited from the treats. All is well.
What did she request? Toffee bars (family fav, already on the blog), fudge brownies (always ready for those), and mint brownies. (Yes, Rose and I love our chocolate!) A quick check of my blog showed I hadn’t made mint brownies recently, so I went in search of a recipe – and I searched and searched. But I couldn’t find exactly what I wanted so I made this recipe, which I hope you will enjoy. It’s loosely adapted from one in my Minnesota Catholic Daughters Cookbook from the 1970’s. But I don’t believe we had mint chips in those days – they had just invented sliced bread!
½ cup butter (1 stick)
4 squares unsweetened baking chocolate
2 tsp vanilla
1 1/3 cups flour
½ tsp salt
2 cups sugar
1 tsp baking powder
1 bag (9 oz) Andes Chocolate Mint Chips
1 cup mint chocolate chips
Preheat oven to 350 degrees.
Spray a 9” x 13” pan with baking spray.
Melt butter and chocolate together in microwave safe bowl in the (yes) microwave.
Crack eggs into a large bowl and beat them. – Poor eggs always getting a beating.
Add vanilla, chocolate mixture and sugar and blend for several minutes.
Mix in the flour, salt and baking powder and stir just until incorporated. (Don’t over mix.)
Put half of the brownie batter into the bottom of the prepared baking pan. Spread evenly.
Sprinkle half of the Andes chips over the batter.
Plop the rest of the batter over the chips and carefully spread it out.
Bake for 20 – 25 minutes until done.*
Sprinkle the mint chocolate chips over the hot brownie batter.
Cover for 30 seconds with a baking sheet – to melt the chocolate.
Gently spread the mint chips to make a nice frosting.
While the chips are still warm, sprinkle the rest of the Andes chips over the top and gently press down.
Leave to cool, cut and enjoy.
*Note: it’s a bit challenging to determine if they’re done because your toothpick may come out with some of the gooey chips in the middle. And you’ll wonder if it’s batter or chips.
Instead of using a toothpick, check to see if your brownies are pulling away from the sides of the pan and if there’s no sagging in the middle. You can lightly touch the top of the brownies and they should spring back, ever so gently, if they’re done.
So chocolate mint lovers, this one is for you. Enjoy every gooey bite. Perfect with a cup of peppermint tea!