By Tracey
Chocolate Mint Brownies
adapted just slightly from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons dark, unsweetened cocoa powder
- 11 ounces bittersweet chocolate (60-72%), chopped coarsely
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
- 1 tsp instant espresso powder
- 1 1/2 cups sugar
- 1/2 cup packed light brown sugar
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- scant 1 cup mint chocolate chips
Directions:
Preheat oven to 350 F. Spray a glass or light colored metal 13×9 baking pan with cooking spray.
Whisk the flour, salt and cocoa powder together in a medium bowl.
Place the chocolate, butter, and espresso powder in a heatproof bowl and set it over a pan of simmering water. Stir occasionally until the chocolate and butter are completely melted. Turn off the heat, but keep the bowl over the water and add both sugars. Whisk to combine completely then remove the bowl from the pan and let the mixture cool to room temperature.
Add three of the eggs to the bowl and whisk until just combined. Add the remaining two eggs and again whisk until just combined. Add the vanilla and stir until combined. Do not overbeat at this stage or your brownies will be cakey.
Add the dry ingredients and the mint chocolate chips to the chocolate mixture. Use a rubber spatula to fold the flour mixture and the chips into the chocolate until only a trace of the flour is visible.
Pour the mixture into the prepared pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotating the pan halfway through the baking time), or until a toothpick inserted into the center comes out with a few moist crumbs attached. Cool the brownies on a rack completely before cutting.
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