Oh, chocolate mint, how I love thee!! No really, I do!!
This is another Mark Bittman recipe to submit to IHCC. At the bottom of his recipes he always includes several "add in" suggestions and so to his basic brownie recipe I chose to add peppermint extract and mini chocolate chips. Brownies are so simple to make and the addition of peppermint and chocolate chips made these irresistible, so irresistible in fact that they just disappeared!! I wish I would have made more, because I just keep thinking about how good they were… Hmmm, maybe tonight I'll make another batch and add a little almond extract and almonds.
8 tablespoons (1 stick) unsalted butter, plus a little softened butter for the pan
3 ounces unsweetened chocolate, roughly chopped
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon pepperment
1. Heat the oven to 350°F. Grease an 8- or 9-inch square baking pan with butter or line it with aluminumfoil and grease the foil.
2. Combine the butter and chocolate in a small saucepan over very low heat, stirring occasionally. When the chocolate is just about melted, remove from the heat and continue to stir until the mixture is smooth.
3. Transfer the mixture to a bowl and stir in the sugar. Then beat in the eggs, one at a time. Gently stir in the flour, salt, and vanilla. Pour and scrape into the prepared pan and bake until just barely set in the middle, 20 to 25 minutes. It's better to underbake brownies than to overbake them. Cool on a rack before cutting. Store, covered, at room temperature, for no more than a day.