Chocolate and mint is a good combination, with the dark notes of the cocoa balanced out with the bright flavor of the mint. I didn’t realize what a good combination brownies and mint were until I made Peppermint Cookies n’ Cream Brownies, a brownie recipe that incorporates peppermint Oreo-type cookies, and realized that it is possible to pack a lot of both chocolate and peppermint flavor into a recipe without one overpowering the other. I made these Mint Chocolate Chip Brownies using the Tollhouse Dark Chocolate & Mint Morsels. These chocolate chips are a seasonal release from Nestle made with dark chocolate chips and bright green mint chocolate chips. They’re a great mix of chips and can be used in all kinds of baked goods, but really shine in brownies like these.
The brownie base is fudgy, with a great dark chocolate flavor from unsweetened chocolate and cocoa powder. It’s not too sweet, and it is the perfect background for the mint chips to pop out on. The great thing about mint chocolate chips, as opposed to peppermint extract, is that they contain the mint flavor to little pockets and, while you will get some mint in just about every bite, it won’t take over the dessert.
Since the chocolate chips are a seasonal item, you might want to look at your local market (I found mine at Target) and pick up a bag for a rainy day. Fortunately, even if you can’t find them, it is possible to find other mint chocolate chips (Guittard makes them) and blend them with semisweet or dark chocolate chips to make your own mix. You can also simply chop up some other mint-flavored chocolate candies, like York Peppermint Patties or Andes mints and mix them with chocolate chips for your own blend of chocolates that will still give you a great result with this recipe.
Mint Chocolate Chip Brownies
1/2 cup butter
2-oz unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup flour
3 tbsp cocoa powder
1/4 tsp salt
1 cup dark chocolate and mint chocolate chips*
Preheat oven to 350F. Line an 8Ã—8-inch square baking pan with aluminum foil and lightly grease.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour, cocoa powder and salt into the bowl and stir until just combined, then stir in chocolate chips. Pour brownie batter into prepared pan.
Bake for about 35 minutes, until brownies set and a toothpick inserted into the middle of the pan comes out with only a few moist crumbs, not batter, attached.
Cool in the pan completely before frosting.
Makes 25 brownies.
*Note: If you can’t find the seasonal dark chocolate and mint chips, use 2/3 cup dark chocolate chips and 1/3 cup chopped up chocolate-peppermint candies, such as York Peppermint Patties or Andes Mints. Regular chocolate chips can also be used and you can add in 1/2 tsp peppermint extract to the brownie batter for an overall minty flavor.