I adopted this from the Recipezaar account. They are more a cakey brownie when right out of the oven but get more fudgy after cooling. They have a nice light mint flavor. If you can't find the mint chocolate chips you can recreate with regular semi-sweet chips and a few drops of peppermint oil (as that is what makes the mint chips minty).
- Preheat oven to 325° F and grease a 13x9-inch baking pan.
- In a small bowl, combine flour, baking soda, and salt; set aside.
- In medium saucepan, combine sugar, butter and water; bring JUST TO A BOIL then remove from heat.
- Add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth.
- Transfer to a large bowl and let cool slightly (so you don't cook the eggs).
- Add eggs, one at a time, beating well after each addition.
- Stir in flour mixture gently (be sure not to overmix).
- Stir in nuts, if using.
- Spread into prepared pan.
- Bake for 28-32 minutes.
- Cool completely in pan on a wire rack.
Funny story . . I went to buy the ingredients for these brownies, and I couldn't find mint chocolate chips anywhere. So, I ended up using those York Peppermint Bites - you know, the little round ones. I added a square of bakers chocolate so it wouldn't be overly minty. Turned out pretty good, nice and moist; good texture.
Although there was operator error on this recipe, it was simply scrumptious! I don't know how they came out so flat, but even so,they came out nice and fudgy and minty. I, too, could not find the mint chocolate chips, so used chopped up mint chocolate cups. I will have to make these again. Thnx for sharing your recipe, flower. Made for Comfort Cafe Snow Queen Chalet Jan 2010.
Good idea, excellent method, but fairly difficult to tell when done, and the mint-fudge balance is a little off -- too much on the sweet side, not enough on the chocolate. I bet if I used dark chocolate and mint, these would be perfect. Otherwise, excellent recipe -- snapped up by roomates, family, and even faculty.