Tuesday, June 30, 2015

Mint Brownie Brittle

This is a post dedicated to chocolate, because chocolate is good for the heart and for the soul and it makes you (me, at least) very happy.


chocolate mint brownie bark recipe
  • 1/3 cup Dutch cocoa
  • 1/2 cup plus 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate, finely chopped
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 4 tablespoons butter, melted
  • 2 large eggs plus 2 large yolks
  • 2 teaspoons vanilla extract
  • 2 -1/2 cups sugar
  • 1 -3/4 cups all-purpose flour
  • 3/4 teaspoons salt
  • 1 teaspoon mint extract
  • 1/2 cup mini chocolate chips
Instructions:
  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 pan with cooking spray or line with parchment paper. Set the prepared pan aside for later use.
  2. Whisk together the flour, sugar, and salt in a small bowl. Set aside.
  3. Combine your cocoa and hot water in a large bowl. Whisk until incorporated. Stir in the unsweetened chocolate until melted and smooth.
  4. Add the oil, butter, eggs, yolks and vanilla. Once the batter is smooth fold in the dry ingredients. Gently stir until just combined.
  5. Stir the mint extract into your prepared brownie batter. Spread onto you cookie sheet until it is thinned about 1/4 inch. You want to make sure that the batter is spread fairly even to avoid burning.
  6. Sprinkle with chocolate chips and bake for 15-20 minutes. Make sure you turn the pan halfway through for even baking. Keep a close eye on the dish to avoid over cooking.
  7. Cool completely and break apart by hand.

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