Dark Chocolate Mint Brownies

Enjoy rich, deep dark chocolate brownies, loaded with chips, with the freshness of mint leaves and a kiss of maple syrup. These brownies have a fudge-like texture with gooey, softened dark chocolate chips. Scroll down to find demonstration video.
Prep: 40 minutes Bake: 30 to 32 minutes Bake at: 350°F Yield: 12 servings Pan: 8-inch square baking pan Difficulty: easy

Ingredients

Brownie Batter

  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup (152 grams) granulated sugar (see "Tips")
  • 1 1/2 cups dark chocolate chips, divided
  • 1/2 teaspoon espresso powder (optional)
  • 2 large eggs
  • 1/2 cup (43 grams) unsweetened cocoa powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup (90 grams) all-purpose flour
  • Non-Stick cooking spray

Mint Pesto

  • 1/2 cup pecans or walnuts
  • 1/2 cup (5 grams) fresh mint leaves, loosely packed
  • 2 teaspoons vanilla extract
  • 3 tablespoons maple syrup or agave nectar

Directions

Making the Brownie Batter

  • In a medium, microwave-safe bowl, melt the butter with the sugar at 30 second intervals for 1 1/2 to 2 minutes with the microwave at full power. Stir the mixture after 1 minute. Continue heating until the butter mixture is foaming, but not boiling.
  • Add 1/2 cup of the dark chocolate chips to the hot butter mixture plus the espresso powder, if using. Stir until the chips are melted and blended with the butter. Let the mixture cool for a few minutes.
  • In a medium bowl, lightly beat the eggs. Sift the cocoa powder, salt, and baking powder into the eggs and stir together.
  • Add a small amount of the slightly cooled butter mixture to the egg mixture and stir to combine. Very gradually, add the remaining butter mixture and stir continuously.
  • Add the flour to the mixture and stir until just smooth.
  • Let the batter cool for 15 minutes.

Making the Mint Pesto (See "Tips")

  • Preheat the oven to 350°F.
  • Coarsely chop the nuts in the small work bowl of a food processor. Add the mint leaves, vanilla, and liquid sweetener. Puree to a thick paste, scraping down the bowl as necessary.
  • Stir the mint pesto into the batter until thoroughly combined. Stir the remaining 1 cup dark chocolate chips into the batter.

Baking the Brownies

  • Prepare an 8-inch square baking pan with non-stick cooking spray.
  • Spoon the batter into the pan and spread evenly.
  • Bake the brownies for 30 to 32 minutes until the edges are just set, but the center still looks moist. Use the shorter bake time (30 minutes) for more fudge-like brownies.
  • Let the brownies cool in the pan on a wire rack. Do not slice and serve until the brownies have completely cooled.
  • The brownies can be covered and stored for up to 4 days and frozen for up to for 2 weeks.

Tips

  • To make plain chocolate brownies, you can omit the mint pesto. If omitted, add 1/4 cup granulated sugar plus 2 teaspoons vanilla extract to the brownie batter ingredients. Stir in the vanilla just before adding the final cup of chocolate chips. Bake the brownies for 30 to 31 minutes.
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