Wednesday, September 29, 2010

Altoid Chocolate Mint Brownies

I know based on the name, you are thinking of a mint brownie that is chalky and dry.  I thought the same thing. However, since this addition of crushed Altoids is a recipe idea by David Lebovitz, I gave it a try and it came out quite delicious.  The Altoids really give punch up the mint flavor in these brownies. Since I love peppermint patties, chocolate mint is at the top of my list of favorite flavor combinations.

Altoid Brownies
adapted from David Lebovitz (altoid idea) and Baked New Frontiers Cookbook
1-1 1/2 tins of Altoid Peppermints
1 tsp vanilla extract
5 eggs (room temp)
1 1/4 cup flour
1 tsp salt
11 oz bittersweet or semi sweet chocolate
2 tbs dark unsweetened cocoa powder
1/2 cup dark brown sugar (packed)
1 1/2 cups granulated sugar
8 oz unsalted butter

There are several things that need prepped for this recipe.  First, if you do not have chocolate chips, your chocolate has to be to be chopped.  Then cut your butter into cubes.The Altoid mints will need to be ground to a fine powder.  You can use a blender or spice grinder.

Preheat your oven to 350 degrees.  Take a 9X13 pan and line it with foil and butter the top and sides of the foil in the pan.

In a large bowl sift together the salt, flour,cocoa powder and crushed mints. Then set aside.  Then in a double boiler, fill bottom part with water and top part with butter and chocolate.  Place over medium heat and melt butter and chocolate together, stirring periodically.  Once melted, stir in granulated as well as brown sugar.  Take pan off of water pan and away from heat.  In a separate bowl, beat one egg.  The beaten egg is whisked into the chocolate mixture until combined. Continue that process with each egg.  Lastly, whisk in the vanilla extract.

Add 1/2 cup of flour mixture into chocolate, folding with a spatula or wooden spoon.  Continue folding in each 1/2 cup of dry mixture until very little flour remains unmixed.  Be careful, over mixing will change the texture of these.

Put batter into prepared pan and smooth the top, making sure it is even.  Place in oven and bake for about 30 minutes or until toothpick test indicates a few moist crumbs.  Let cool in pan and pull out foil sides before cutting into squares.  These brownies are best served the next day, the wait time allows for all the flavor to develop.  Also, you can freeze these up to 2 months.