My husband LOVES anything with the combination of mint and chocolate. I gave him a stack of potential new recipes for the 2010 baking season and this is one that he picked out.
Of course they were delish............how can you go wrong with the combination and a brownie, YUM! I used the mint chocolate chips but next time I think I am going to try the Andees candy pieces since I like their flavoring a little better.
12 tbsp. unsalted butter
½ cup dark chocolate chips
1 tbsp. peppermint extract
3 large eggs
1 ¼ cups granulated sugar
1 tsp. vanilla extract
¾ unbleached flour
¼ tsp. salt
½ cup mint chips
½ cup green sugar sprinkles
Grease 9x9” pan with butter. Dust with flour and tap out excess. Preheat oven to 350°F.
Melt butter and chocolate chips in small saucepan over low heat, stirring frequently. Remove from the heat and cool before mixing in the peppermint extract.
Cream the eggs, sugar and vanilla together in a large bowl until smooth. Add the cooled chocolate mixture and mix until well blended.
Measure the flour and salt and then sift together directly into batter. Mix gently until well combined and no trace of the dry ingredients remains. Stir in the mint chips and mix well. Pour batter into prepared pan and top with sugar sprinkles. Bake for 25 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it. Remove from the oven and let cool for 1 hour. Cut just before serving.