I have a brownie recipe I’ve used for years. It is so easy and delicious that I have never once used (or even felt tempted to use) a brownie mix since I discovered this recipe. What I’m saying is, it’s a good thing.
But sometime last week, we decided to mess with perfection.
And it was, incredibly, even more perfect. If you like brownies and mint in your chocolate, get ready to take notes.
- 1/2 c (1 stick) butter
- 1/2 c cocoa powder
- 1 c sugar
- 2 eggs
- 1 tsp peppermint extract
- 2/3 c flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 c chocolate chips (I used Special Dark)
- At least half a bag of Andes Creme de Menthe baking chips
- In medium saucepan, melt butter.
- Add cocoa; stir. Then, add sugar, eggs, and peppermint and mix well.
- Add dry ingredients and stir together, then add chocolate chips.
- Preheat oven to 350 degrees. Pour into a greased 9″x9″ square pan. Bake for 17 minutes (do not overbake!)
- Remove from oven and immediately cover the top with Andes baking chips. Brownies can be eaten hot and melty, or allowed to cool and harden. Both are good.
These brownies are good eaten hot and messy from the pan, cooled off, left over, or hot or cold covered in ice cream. Try them! You won’t regret it!