Tuesday, June 21, 2011

Double Fudge Mint Brownies

I'm not sure how I neglected to take a final photograph of these brownies, but it seems I did. Oh well. This past weekend I went to my friends (crazy!) in Alon Shvut and I baked dessert. L told me that she likes chocolate and mint while her husband likes fruit and pies. So for her, I made these Double Fudge Mint Brownies and for him, a nectarine pie (more on that later). For the brownies I used the brownies from KAF Whole Grain Baking and added in chopped Mint Thins to give them a mint profile. The mint thins melted nicely into the final brownie so you would never know they were there just by looking. They turned out nice and fudgy and delicious, with no indication that they are whole grain. Be sure to let them set overnight for the bran in the whole wheat to sufficiently soften. Following is a half recipe, as I made it. Double for a full 9x13 inch pan.
Double Fudge Mint Brownies
adapted from KAF Whole Grain Baking

1 sleeve Mint Thins
1/2 cup unsalted butter or margarine
1 cup dark brown sugar
1/4 cup plus 2 tbsp Dutched process cocoa powder
1/2 tsp baking powder
1/2 tsp espresso powder
1/2 tbsp vanilla 
2 eggs
3/4 cup whole wheat flour 

Preheat the oven to 350. Line a 9 inch pan with parchment. Grease and set aside.
Chop the Mint Thins into chunky pieces. Set aside.
Melt the butter or margarine in a saucepan. Add the sugar,
and heat until the mixture begins to bubble. Cool until just warm to the touch.
Add the cocoa through vanilla,
and stir to combine.
Add in the eggs,
and whisk in quickly.
Add the flour,
and fold in gently.
Add the chopped mint candy and fold in.
Pour into the prepared pan and bake for about 25 minutes or until a toothpick inserted in the center comes out almost clean. Cool completely. Wrap and let sit overnight before cutting.

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