Summer is almost over……..school starts next week, and the days of hitting the ground with a running start at 5:00 a.m. will soon commence.
It’s crazy – where does the time go? I haven’t posted anything since April – in fact, I think these are the first brownies I’ve baked since then.
And quite frankly, that’s almost shameful for a chocoholic such as myself……
So about these brownies – they’re good. Really good. Sabrina eats hers frozen (which enhances the chill factor from the mint) and Alexander eats his at room temperature (at which point their consistency is almost cake-like).
Which reminds me… time to get working on that Top 10 list I’ve been promising for so long…..
Andes Mint Brownies – adapted from dorie greenspan
5 tbs. unsalted butter, cut into 5 pieces
3 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
2/3 cup sugar
2 large eggs
1 tsp pure vanilla extract
1/3 cup all-purpose flour
1 cup (6 ounces) York Peppermint Patties, chopped into bits
Center a rack in the oven and preheat the oven to 325 degrees. Line an 8-inch square baking pan with foil, butter the foil and place the pan on a baking sheet.
Set a heatproof bowl over a saucepan of gently simmering water. Put the butter in the bowl, top with the chopped chocolates and stir occasionally until the ingredients are just melted – you don’t want them to get so hot that the butter separates. Remove the bowl from the pan of water.
With a whisk, stir in the sugar. Don’t be concerned when your smooth mixture turns grainy. Whisk in the eggs one by one. Add the vanilla and whisk vigorously to bring the batter together and give it a shine before gently stirring in the flour; stir only until incorporated. Switch to a rubber spatula and fold in the peppermint pieces. Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center comes out clean. (The tip of the knife may be a touch streaky.) Transfer the pan to a rack and cool to room temperature.
When they are completely cool, turn out onto a rack, peel away the foil and invert onto a cutting board. Cut into sixteen 2-inch squares.