these mint brownies were for sean and are nod to his fave candy. we’ve been together for nearly four years now and he is my favorite guy. these weren’t for our anniversary or anything (that would be valentines day…lame, but i love it!), but for a big, bad exam. the first of a few to come.
he studied like a maniac for weeks and took the FE (a fundamentals exam for burgeoning engineers) this weekend and returned home…after 8 hours of testing…to dinner and these brownies. nothing pleases that boy more than food and if that food can be eaten out of hand, even better. he works and studies hard…just a sweet little something for my sweet little someone.
mint double chocolate brownies
adapted from an issue of martha stewart holiday cookies that i’ve had for a few years…it has proven to be an indispensable little guide to holiday treats. all i did was swap the vanilla for some mint extract. i know, i am wild.
6 tablespoons unsalted butter
6 ounces semisweet chocolate
1/4 cup cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup sugar
1 tsp mint extract
preheat oven to 350 degrees. line an 8-inch square baking dish with parchment paper, leaving a 2-inch overhang on 2 sides. butter pan and parchement.
whisk together flour, baking powder, and salt in a medium bowl; set aside. put eggs, sugar, and vanilla into the bowl of an electric mixer fitted with the whisk attachment. beat until pale, about 4 minutes. Beat in chocolate mixture. add flour mixture; beat until just combined, scraping down sides of bowl as needed.
transfer batter to prepared pan, and smooth top with an offset spatula. bake until a cake tester inserted into brownie between edge and center comes out with a few crumbs, 30 to 35 minutes. Let cool 15 minutes; lift out of pan, and transfer to a wire rack. let cool completely. cut into squares. enjoy with milk. yum!