Chocolate Mint Brownies

susan belsinger, contributor

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Photo: André Baranowski

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Recipe by Susan Belsinger
August 1999
from issue #22

Chocolate Mint Brownies

Makes 32 bars

If your mint is not strong in flavor, use a little extra. I like peppermint, but spearmint also works well. Chocolate chip mint ice cream or whipped cream with a little crème de menthe added is a nice accompaniment to the brownies.

4 oz. unsweetened chocolate
10 Tbs. unsalted butter
1-1⁄2 cups sugar
3 extra-large eggs
1-1⁄4 tsp. pure vanilla extract
1 cup unbleached flour
Generous pinch of salt
About 4 Tbs. minced mint leaves
1⁄2 cup walnuts

Preheat the oven to 350°F. Generously butter and lightly flour a 9 x 13 x 2-inch baking pan.

Melt the chocolate and the butter together in a heavy-bottomed pan over low heat. Stir and let cool a few minutes. Pour into a large bowl, and beat the mixture with a wooden spoon until blended. Stir in the sugar and mix well.

Beat the eggs and the vanilla into the batter until well blended. Stir in the flour and salt until just mixed. Stir in the mint and pour the batter into the prepared pan, spreading it evenly.

Bake for 25 to 30 minutes, until a tester comes out clean. Cool in the pan on a rack, then cut into pieces and serve.

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