Thus the Christmas Baking has begun. :)
For the select few, I send out baked goods for Christmas, usually something that's specifically chosen for them. For Amelia, my "twin" in both looks and baked goods-taste, chocolate and mint was the first thing that came to mind. And I'm hoping that she won't check out the blog until after she gets this, because these are for her.
I saw these over at Baking Blonde and just fell in love. And what timing, I had just bought the Andes Mints the weekend prior. The only change made to the recipe is in using 8 ounces of just semi-sweet chocolate, since I didn't have any bittersweet. And oh my god, the batter alone is orgasmic. Seriously. Whoever first put chocolate and mint together totally deserves to be sainted.
6 Tbsp. butter
8 oz. semisweet chocolate chips
1 cup sugar
¼ tsp. mint extract
¼ tsp. vanilla
3/4 cup all-purpose flour
¼ tsp. baking powder
¼ tsp. salt
1 cup Andes Mint chips
Preheat oven to 350F. Grease (or line with parchment) an 8-inch baking dish.
Melt together butter and chcolate in the microwave in 30 second intervals, stirring after each interval until smooth. Allow to cool for 5 mintues.
Whisk together flour, baking powder, and salt in a medium bowl; set aside.
Beat the sugar into the chocolate mixture. Add eggs and mint extract, mixing until combined and smooth. Add flour mixture and mix until combined. Gently fold in 3/4 cup Andes chips. Pour batter into prepared pan, and evenly sprinkle remaining Andes chips over the top.
Bake at 350F for 25-20 mintues, or until a cake tester comes out with a few crumbs.
Allow to cool before cutting and serving. Makes 16 brownies.