Friday, January 8, 2016

Dark Chocolate Peppermint Brownies

Dark Chocolate Peppermint Brownies
I have been holding out this recipe for so long because they were so good, and my family and I ate them so fast, that we never got a great photo.  I was hoping to make them again before my backyard mint plants died, but never got around to it.  I know I could buy mint at the grocery store to make them again, but there is something special about adding something from my own personal garden, that it just didn't feel the same. But this recipe is way too delicious not to share, and since winter is also peppermint season, I thought it made sense.  I actually have about 40 candy canes decorating my house since Christmas that I plan to grind up into sugar soon, and I am sure if I substituted the sugar in this recipe with candy cane sugar, I would get a similar, although less natural, peppermint flavor.  If the idea of using mint leaves in baking seems odd, just think of a peppermint patty in a brownie, but nature's version.  It is surprisingly refreshing, and gives the rich chocolate taste of the brownie an unexpected twist.  For a healthier version of mint chocolate baking, check out my flourless, high protein, Mint Chocolate Chip Cookies.

Dark Chocolate Peppermint Brownies
some ingredients

1 C. organic unsalted butter, melted
(can use half oil if preferred)
2 C. organic white sugar
2 tsp. pure vanilla extract
4 organic eggs
1 C. organic whole wheat pastry flour
3/4 C. dark cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
30 small peppermint leaves, finely chopped
8 oz. dark chocolate chips

Melt the butter, then mix in the sugar and vanilla.  Allow mixture to cool slightly and then carefully beat in the eggs. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.  Slowly combine with the wet mixture and stir well.  Fold in the mint leaves and the chocolate chips.  Pour into a greased 9 x 13 inch pan and bake at 350F for 30 minutes.

mixing together

ready to bake

hot from the oven

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