Tuesday, August 21, 2007

Mint Chocolate Brownies

Yay, my 400th post! That's cool.

This week, Steve came to visit from Connecticut. Naturally, I must welcome him with baked goods, so Sunday night I prepared some brownies. Not just any brownies (of course), brownies with a layer of peppermint patties in them. They are not healthy but they are quite delicious. Very rich, since there is a minimal amount of flour. But they are very tasty and were enjoyed by all. We would make these again.

Mint Chocolate Brownies
from Everyday Food, 12/06

8 tablespoons (1 stick) unsalted butter, plus more for pan
8 ounces semisweet or bittersweet chocolate, chopped
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
25 small (1 1/2 inch) peppermint patties (12 oz. bag)

1. Preheat oven to 350°. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.

2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.

3. Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).

4. Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached (check earlier than this! mine were done at 35 minutes using a 9 inch pan!), 45 to 55 minutes.

5. Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).

Yield: 16 servings

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