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.
Ingredients:
8 tablespoons (1 stick) unsalted butter, plus a little softened butter for the pan
3 ounces unsweetened chocolate, roughly chopped
1 cup sugar
2 eggs
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon vanilla extract
1/2 teaspoon pepperment
Directions:
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.
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.
Ingredients:
8 tablespoons (1 stick) unsalted butter, plus a little softened butter for the pan
3 ounces unsweetened chocolate, roughly chopped
1 cup sugar
2 eggs
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon vanilla extract
1/2 teaspoon pepperment
Directions:
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.
Good choice for a "farewell", Leana, and love the addition of the peppermint and chocolate chips - way to go :-)
ReplyDeleteSue
Yum, I have a weakness for brownies - great idea to do the peppermint!
ReplyDeleteDelicious! I love the combination of chocolate and mint, but I also love your idea of using almond extract and almonds. You can't go wrong with either of them. Great way to wrap up six months of Bittman. Thanks for joining in with us:)
ReplyDeleteSounds Delicous!! altough where saying goodbye to bittman definatly want to make these brownies soon.
ReplyDeleteChocolate and mint is such a winning combination! The brownies look delicious--great pick. ;-)
ReplyDeleteHi Leana, after IHCC finished cooking with Bittman, a few of us have taken up the mantel and are hosting a monthly Tackling Bittman blog hop. We open the Linky the first Thursday in every month and I would love it if you would join in with us sometime - linking up any previous Bittman post is perfectly fine also. Here is the link if you're interested
ReplyDeletehttp://couscous-consciousness.blogspot.com/2010/12/tackling-bittman-recipe-hop-volume-2.html
Sue :-)