Mint Chip Brownies

These fudgy brownies get their chocolate intensity from cocoa powder rather than melted chocolate, which means less fuss and a deeper, more concentrated chocolate flavor. Mint chocolate chips folded into the batter add cool, minty pockets throughout, and chopped walnuts bring crunch to every bite.

The batter is thick and dense, and that’s exactly right. Four eggs and a cup of melted margarine create a rich, moist crumb that stays fudgy in the center. The baking soda gives just enough lift so the brownies aren’t flat and gooey but still sit firmly on the fudgy side of the brownie spectrum.

Do not overbake. Pull them at 30 minutes even if the center looks slightly underdone. Brownies continue to set as they cool, and an extra five minutes in the oven turns fudgy into cakey.

Kitchen Tips

• Mix the dry ingredients first, then the wet, then combine. This prevents cocoa clumps from hiding in the batter.
• Fold in the chips and nuts by hand with a spatula. A mixer can crush the walnuts and melt the chips from friction.
• Let them cool completely in the pan before cutting. Warm brownies crumble and smear instead of slicing cleanly.

Variations

• Use regular chocolate chips if you don’t want mint. Or try peanut butter chips for a completely different flavor.
• Swap walnuts for pecans or leave the nuts out entirely for a nut-free version.
• Top with a thin layer of mint frosting for a grasshopper brownie look.