It seems like December just started, and that Thanksgiving was just a few days ago. But already I’m freaking out that it’s almost Christmas, because it is. Do you realize that there are only two weekends left between now and the big holiday weekend? Because I just did and had a minor panic attack. So much to do! So little time!
I’ve tried to keep things simple this year, as we have some big family changes coming our way in the Spring (by the way, did I tell you that we’re having a boy?). But it’s funny how easy it is to get carried away this time of year, and before you know it one to-do list becomes two, and then three, and then ten.
So what did I do last Sunday afternoon when I should have been baking for the neighbors, or braving the crowds at the mall? I baked myself a batch of chocolate mint brownies. Chocolate covered mint candies baked into a fudgy brownie… procrastination never tasted so good.
Don’t skimp on the candies like you see in my photos (I mistakenly thought a small bag would do it), you’ll want that cloud of mint in every bite.
I often forget about brownies, and this batch confirmed that there is a series lacking of them in my life. It’s time to fix that.
Are the holidays stressing you out? Relax and have a chocolate mint brownie (or two), it’ll make you feel a whole lot better.
Fudgy brownies with a layer of mint candy bars baked in the middle.
- 8 ounces (225 grams) unsweetened chocolate
- 3/4 cup butter (170 grams) unsalted butter, cut into cubes
- 5 eggs
- 2 teaspoons vanilla
- 1 tablespoon espresso or instant coffee
- 3 cups (600 grams) sugar
- 1/4 teaspoon salt
- 1 2/3 cups (170 grams) all-purpose flour
- 2 pounds (1 kg) chocolate-covered mint candies, such as York Peppermint Candies
- Preheat oven to 425 degrees F. Line a 9×13 inch baking dish with aluminum foil, shiny side down. Butter the aluminum foil.
- Set a heatproof bowl over a saucepan of simmering water over medium low heat. Add the chocolate and butter and stir occasionally as they melt together. Remove from heat as soon as chocolate is completely melted. Stir until smooth.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs, vanilla, espresso or instant coffee, sugar, and salt on high until stiff, about 6-8 minutes. Fold in the chocolate mixture by hand, followed by the flour.
- Spread half of the brownie mixture into the prepared baking dish. Place the mint candies evenly over the batter. Spread the remaining brownie batter over the top of the candies. Bake for 35 minutes, do not over bake. Edges should be crisp but middle should still be very soft. Let cool for 10 minutes, then lift brownies out of the dish with the aluminum foil to cool completely.
- Brownies will keep at room temperature in a air tight container for several days, or tightly wrapped in the freezer for several weeks.
Adapted from David Lebovitz.