Sunday Sweets: mint brownies
I only have one dish for you this week, but that's okay--every week can't be a big cooking week. I actually made this earlier in the week and had to hold myself back from sharing it earlier so I would have something to post for Sunday Sweets!
I had leftover fresh mint from my BBQ dessert of melon soup, so before it went bad, I decided to experiment. We all love Thin Mints and Peppermint Patties, right? So why not toss some mint into brownie batter?
I grabbed a handful of mint (I didn't measure, and while the outcome was good, it could have used more mint) and threw it in my mini-chopper (like a food processor, but only with the chopping blade, and it has about a 1-cup capacity) to chop it up quickly and finely.
Mint Brownies
1 cup sugar
1/2 cup unsifted flour
1/4 cup oil
6 Tablespoons unsweetened cocoa
1/4 tsp salt
2 eggs
1 tsp vanilla
1 Tbsp (or more to taste) chopped fresh mint
1/2 - 1 cup chocolate chips (optional)
Grease and flour* an 8x8x2 inch baking pan. In medium bowl, stir together sugar, flour, cocoa and salt. Stir in oil and vanilla.
Add eggs one at time, beating well after each addition. Fold in mint. Add nuts and or chocolate chips. Turn into prepared pan. Bake at 350 for about 30-35 minutes. Cut into 2 inch squares while still warm.
*When making a chocolate batter, I always use cocoa instead of flour for the pan.
This recipe can easily be doubled and made in a 9x13 inch pan.
I didn't let them cook the entire 30 minutes (about 25), so mine were nice and gooey! It had a nice hint of mint, but in order to achieve what I was going for, it needed more mint.
Also, I thought of something funny. If I make them again, I'll share them and announce that they are "special" brownies. (In those words.) And then let people's minds reach whatever conclusion they want! Of course the "special" herb will be mint and not... y'know, pot, but that's why it'll be funny!
I had leftover fresh mint from my BBQ dessert of melon soup, so before it went bad, I decided to experiment. We all love Thin Mints and Peppermint Patties, right? So why not toss some mint into brownie batter?
I grabbed a handful of mint (I didn't measure, and while the outcome was good, it could have used more mint) and threw it in my mini-chopper (like a food processor, but only with the chopping blade, and it has about a 1-cup capacity) to chop it up quickly and finely.
Mint Brownies
1 cup sugar
1/2 cup unsifted flour
1/4 cup oil
6 Tablespoons unsweetened cocoa
1/4 tsp salt
2 eggs
1 tsp vanilla
1 Tbsp (or more to taste) chopped fresh mint
1/2 - 1 cup chocolate chips (optional)
Grease and flour* an 8x8x2 inch baking pan. In medium bowl, stir together sugar, flour, cocoa and salt. Stir in oil and vanilla.
Add eggs one at time, beating well after each addition. Fold in mint. Add nuts and or chocolate chips. Turn into prepared pan. Bake at 350 for about 30-35 minutes. Cut into 2 inch squares while still warm.
*When making a chocolate batter, I always use cocoa instead of flour for the pan.
This recipe can easily be doubled and made in a 9x13 inch pan.
I didn't let them cook the entire 30 minutes (about 25), so mine were nice and gooey! It had a nice hint of mint, but in order to achieve what I was going for, it needed more mint.
Also, I thought of something funny. If I make them again, I'll share them and announce that they are "special" brownies. (In those words.) And then let people's minds reach whatever conclusion they want! Of course the "special" herb will be mint and not... y'know, pot, but that's why it'll be funny!