Tuesday, March 1, 2011
Brownies with Mint Chips.
When I made these yesterday, I didn't even think about the green chips being representative of St. Patrick's Day quite yet... I was thinking more along the lines of spring. Green grass, green leaves, green flowers, NO MORE SNOW. I can't wait for the snow to melt here, can you tell? While it might take some time before it looks like spring here in Buffalo, these brownies helped lift my spirits and everyone who ate them :) Happy March, everyone! Warmer weather is on its way. (Eventually. Right??)
This is a fantastic recipe from the trustworthy Cooking Light once again. It originally calls for toffee bits, I used the Guittard mint chips I won back in January and they were perfect. Feel free to leave either out, or substitute some toasted chopped walnuts, or chocolate chips. You can't go wrong with more chocolate ;)
Fudgy Brownies with Mint Chips
Adapted from Cooking Light
1 tablespoon instant espresso powder
1/4 cup hot water
1/4 cup butter
1/4 cup semisweet chocolate chips
1 1/3 cups granulated sugar
2 large eggs, beaten lightly
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup mint chips
Preheat the oven to 350 degrees F. and spray an 8x8 square baking dish with cooking spray.
In a large microwavable bowl, dissolve the instant espresso powder in the hot water. Add the butter and chocolate chips and microwave on high for about 1 minute, stirring until the butter and chocolate chips melt together. Whisk in the sugar, eggs and extract, then add the flour, cocoa powder, baking powder and salt and stir until everything is well mixed. Add in the chips, then scrape the batter into the prepared pan.
Bake for about 20-25 minutes, until a toothpick inserted near the center does NOT come out clean, but with a few gooey chocolate crumbs attached. Let cool completely before cutting into small (or large) squares, then store airtight for up to 3 days.