It’s Day 11 of SSJ’s 12 Days of Holiday Baking!
These Mint Brownies are, by far, one of the kids’ most requested bake sale and birthday party treats.
How could anyone say no to these?
I tend to use Andes Mints in this recipe, because I can get them in bags from my local Dollarama! But, this year, I’m going to try them with the hostess mints I picked up from Rheo Thomson on my trip to Stratford! [Feel free to sub in chopped up Peppermint Patties or After Eights, if that’s what you’ve got on hand!]
- 3 tbsp cocoa powder
- 1/3 cup + 1 tbs boiling water
- 2 oz unsweetened chocolate finely chopped
- 2 tbs unsalted butter melted and warm
- 1/4 cup vegetable oil
- 1 egg + 1 egg yolk at room temperature
- 2 tsp vanilla
- 1 1/4 cups sugar
- 1 cup flour
- 1/4 tsp salt
- 3/4 cup chopped or broken Andes mints Hostess Mints, After Eights, Peppermint Patties or mint chocolate chips [In the photo, I used 22 Andes, broken into 6ths]
- 3/4 c semi-sweet chocolate chips or mint chocolate chips
- 1/4 c butter
- Optional if using semi-sweet chips: 3 Andes mints [what I used] or a drop or two of organic peppermint extract
- 3/4 c the best white chocolate chips you can find
- food colouring gel or drops in the colour of your choice [I used green.]
- Optional: drop or two of organic peppermint extract [I didn't bother.]
- about 1/2 c chopped broken or shaved Andes mints or good quality chocolate, or, chopped peppermint patties. [In the photo, I used 14 Andes, broken into 6ths.]
- Preheat oven to 350 with the rack in the lowest position.
- Chop the candies for the main brownie recipe and for the toppings and place them in separate containers.
- Freeze until ready to use.
- Line an 8×8 pan with two layers of tin foil, the lower one with longer edges hanging out over two opposite sides so that you can easily remove the brownie from the pan.
- Spray foil lined pan with baking spray or prep with butter and flour.
- In a heat resistant bowl, whisk cocoa powder and 1/3 c boiling water until smooth.
- Add chopped unsweetened chocolate and 1 tbs boiling water and stir until melted and smooth.
- Add melted butter and stir until melted and smooth.
- If, for some reason, the chocolate mixture is still not melted, place the bowl over a pot of boiling water and stir until smooth.
Allow chocolate mixture to cool for about 10-15 minutes before proceeding.
- Add oil and eggs and whisk again. Mixture often appears separated.
- Whisk in sugar and vanilla until smooth and velvety.
- Using a spatula, add flour and salt.
- Add chopped mint candies and fold gently.
- Pour batter evenly into the prepared pan.
- Bake for 25 minutes until browning at the edges, set at the centre, and a knife comes out relatively clean. Don’t be fooled by the melting mint chocolates, though!
- Set the hot pan on a wire rack and cool the brownies for 20 minutes in pan.
- Remove brownies in foil to wire rack to complete the cooling process.
- Brownies may be enjoyed fully cooled or topped as below.
- In a small bowl over boiling water or in spurts of medium power in the microwave, melt the semi-sweet or mint chocolate chips, the butter, and [optional] candies.
- Stir until smooth.
- Melt the white chocolate chips in the same manner.
- Stir until smooth.
- Add [optional] peppermint extract to the semi-sweet mix if not using mint candies and stir.
- Add food colouring and [optional] peppermint to the white chocolate and stir.
- Allow melted chocolate mixtures to sit for 5 minutes until thickened slightly.
- When the brownie has cooled for at least 20 minutes, spoon the chocolate from the two bowls on top of the brownie to to create an irregular, marbled effect.
- Use the tines of a fork to swirl irregularly, wiping off the tines occasionally.
- Allow the chocolate marble gloss to cool for at least 15 minutes before proceeding.
- When the chocolate marble gloss is cool but not quite set, drop diced candies over top.
- Cool completely.
- Slice brownie into 16 squares.
Be sure to check out SSJ’s 2017 Advent Calendar on December 1st!