Mint Chocolate Brownies — just one could be fatal

Super Bowl Week: Mint Chocolate Brownies – Slashfood

Well, we missed Super Bowl Week, but it’s not like I even knew who was playing or where (“I’ll take the…uh…Rangers by…uh…a wicket!”).  Fortunately, Sarah held onto this recipe and we had everything in the house necessary for this recipe except the semi-sweet chocolate bars.  We picked up some Sarotti high-cocoa content (76%!) from Edeka on Saturday and that appears to have done the trick.  Our don’t look nearly as nifty as Martha’s (linked to above), but the flavor is amazing.  I don’t see any risk of these becoming habit-forming because of their sheer potency.

mint brownies

Note: those gooey spots in the middle aren’t raw pockets of batter — that’s the layer of melted peppermint patties providing the minty goodness.

Mint Chocolate Brownies

8 tablespoons (1 stick, 100 g) unsalted butter, plus more for pan
8 ounces (226 g) semisweet or bittersweet chocolate, chopped (we used 76% cocoa Sarotti)
1 cup (210 g) sugar (we used a tiny bit less)
3/4 teaspoon salt
3 large eggs
1/2 cup (69 g) all-purpose flour (spooned and leveled)
1/4 cup (40 g) unsweetened cocoa powder
25 small (1 1/2 inch) peppermint patties ((known here as “Pfefferminztaler” — or 1 1/2 Ritter Sport Pfefferminz bricks works nicely here, too.))

Preheat oven to 350°F (177°C). Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.

Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.

Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).

Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45 to 55 minutes.

Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).