U.S. Mints
Submitted by tate
U.S. Mints are intensely fudgy mint chocolate brownies spiked with espresso and creme de menthe, then topped with a smooth mint chocolate glaze. Make-ahead chocolate-mint squares for entertaining.
YIELD
24 servingsPREP
20 minCOOK
25 minREADY
4 hrsU.S. Mints push mint chocolate brownies past dessert into something closer to candy. The double dose of mint chocolate chips (in both batter and glaze) layered with unsweetened chocolate creates a deep, almost dark chocolate base, while creme de menthe and a hit of espresso powder amplify both the cocoa and the mint without anything tasting like toothpaste.
Folding (not stirring) the dry ingredients into the chocolate batter is what keeps these dense and fudgy instead of cakey. Sifting the flour and using room-temperature eggs is the kind of attention to detail that separates good brownies from great ones.
The foil-sling line in the pan is a small trick that pays off big: once cooled and glazed, you lift the entire slab out by the foil edges for clean, knife-perfect cuts. The 4-hour glaze set is patience-required. Cutting too soon smears the smooth top and crumbles the edges.
Pro Tips
- Cool the melted chocolate before adding to the eggs. Hot chocolate scrambles the eggs and ruins the texture.
- Pull the brownies when a toothpick comes out with moist crumbs, not clean. Overbaked is dry; underbaked is gooey.
- Press down any raised surfaces gently after baking. Flat tops give the glaze a smooth finish.
- Cut with a hot knife wiped between slices for clean, sharp edges that show off the layers.
Variations
- Top each square with a single Andes mint pressed into the warm glaze for a candy-bar finish.
- Swap creme de menthe for a teaspoon of pure peppermint extract for an alcohol-free version.
- Add chopped pecans to the batter for nutty, textured brownies.
Ingredients
Directions
FOR THE BROWNIES:
Position the rack in lowest third of oven and preheat to 350℉ (180℃).
Butter sides of 9-inch square baking pan with 2-inch-high sides.
Fold 18×12-inch piece in half crosswise.
Line pan with foil, allowing foil to extend over two sides.
Butter foil.
Melt both chocolates and butter in heavy medium saucepan over very low heat, stirring until smooth.
Cool.
Sift flour and salt into small bowl.
Mix cream, espresso powder and creme de menthe in small cup.
Using electric mixer, beat eggs and sugar in large bowl until frothy.
Fold in coffee mixture and then melted chocolate.
Fold in dry ingredients.
Spread batter evenly in prepared pan.
Bake until toothpick inserted in center comes out with some moist crumbs still attached, about 25 minutes (surface may crack).
Gently press down on any raised surfaces to flatten slightly.
Cool 30 minutes on rack.
FOR GLAZE:
Melt both chocolates and butter in heavy small saucepan over low heat, stirring until smooth.
Let stand until cool enough to spread.
Spread glaze over brownies.
Let stand 4 hours at room temperature.
Lift brownies from pan using foil sides.
Cut into squares.
(Can be prepared 1 day ahead. Store in airtight container.)
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