Chocolate and mint make a really good pair. Kind of like Nate and I do, but without the occassional bickering 😉
My dad once told me that he likes mint chocolate, but not chocolate mint. I’m not even sure what that means. But I think he’d make an exception for these brownies…I know I would.
These came about after I made some mint-filled chocolates for the Daring Bakers Challenge and had a LOT of leftover mint filling. The recipe I had for the mint filling wasn’t part of the recipe for the chocolates themselves, so I ended up having a ridiculous amount left. I think that the amount I used in the candies was like 1/16th of it.
When I made these, they had a bit too much mint filling. This would normally be fine with me, but the filling is so sweet that too much of it literally hurts your teeth. I ate too much when I was taking them out of the pan, and then all I wanted was salty foods. Does that ever happen to you?
So I’m pretty sure this should be just the right amount. You can easily roll out the filling thinner if you don’t want as much.
In the end, these were super rich and totally delicious. Even Nate, who can eat a giant piece of cake in one sitting, could only have a small piece of these brownies. They’re even better warm. For some reason it cuts the sweetness. Or maybe they’d be good topped with some cold and creamy vanilla ice cream!
Recipe by Me
Makes 24 large brownies
1/2 cup of sweetened condensed milk
2 oz. softened margarine, unsalted
1 1/4 lbs powdered sugar
1/2-1 tsp mint extract (taste to determine how minty you want it)
1¼ cups all-purpose flour
1 teaspoon table salt
2 tablespoons dark unsweetened cocoa powder
11 ounces unsweetened chocolate, coarsely chopped
1 cup unsalted butter, cut into 1-inch cubes
2 cups granulated sugar
½ cup light brown sugar
5 eggs, at room temperature
2 teaspoons mint extract
1. Preheat oven to 350 degrees F.
2. Combine filling ingredients and mix until well blended and forms a “dough.” Can be done in a stand mixer or by hand, kneading well.
3. Roll out filling “dough” until it is slightly smaller than a 9×13-inch rectangle. Set aside.
4. Butter the sides and bottom of a glass or light-colored metal 9×13-inch pan. Butter/spray the pan well.
5. In a medium bowl, whisk together the flour, salt and cocoa powder.
6. Place the chocolate and butter in the bowl of a double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature.
7. Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the mint extract and stir until combined. Do not overbeat the batter at this stage, or your brownies will be cakey.
9. Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.
10. Assemble the brownies: Pour half of the brownie mixture into the pan and smooth the top with a spatula. Carefully lift the mint filling and place on the brownie batter. You can do it in two pieces if it’s easier.
11. In heaping spoonfuls, scoop the rest of the brownie batter over the mint layer and smooth to cover.
11. Bake the brownies for 40 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
12. Remove the brownies from the oven and cool the brownies completely before cutting and serving. These are easiest to cut at room temp rather than after refrigerated.
11. The brownies can be stored, tight wrapped at room temperature, for up to 4 days. Best served warm with ice cream!