February 19, 2016
It’s National Chocolate Mint Day and we think that calls for a celebration! We made these chocolate mint brownies and had a party. They are exceptionally moist, like all good brownies are. The added coolness of mint made them bright and cheerful.
It is a good day when chocolate is involved, and these brownies won’t disappoint.
Brownie recipes that start on the stovetop always seem to come out the best. Plus, this one uses Oreo cookies, so how can you go wrong? Don’t be alarmed at the high number of eggs in the recipe either. This isn’t your normal boxed brownie. These will be richly flavored, and just baked enough to hold together. Let them cool almost all the way before cutting to avoid excessive crumbling. Remember to grease the pan well. A little tip: if you line the bottom of the pan with a piece of parchment, the brownies don’t stick, resulting in perfect squares every time.
Chocolate Mint Brownies
1 2/3 cups of all purpose flour
3/4 cup of cocoa powder
1/2 teaspoon sea salt
1 cup (2 sticks) of butter. Cut into pieces
6 ounces of chopped, unsweetened chocolate
3 cups cups of sugar
2 teaspoons vanilla extract
3 cups of roughly chopped Mint Oreos ( about 18 )
Preheat the oven to 350F. Line a 9x13 pan with foil.
In a small bowl. Sift together the flour and cocoa powder.
Whisk in the sea salt and set aside.
In a medium saucepan. Melt the butter and unsweetened chopped chocolate until all the chocolate is melted and the mixture is smooth.
Stir in the sugar and vanilla.
Remove from heat. It will look 'grainy' because of the sugar but don't worry. Whisk/stir in the eggs one at a time. Beat well after each addition. You should now have a smooth, satin-like mixture.
Add the flour/cocoa and stir until uniform.
Stir in the Oreos.
Pour into prepared pan.
Crush some extra cookies over the top.
Bake for about 35 minutes. A tester should be free of any batter but have a few moist crumbs.