I love these.
- Carbohydrate 169.868214 g
- Cholesterol 1819.2505 mg
- Fat 92.747968 g
- Fiber 1.347350030303 g
- Protein 54.404044 g
- Saturated Fat 45.7637222 g
- Serving Size 1 1 Dozen (728g)
- Sodium 1144.041 mg
- Sugar 168.520863969697 g
- Trans Fat 10.5314026 g
- Calories 1711 calories
Step-by-step
- Combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes.
- Pour batter into a greased 13-in.x9-in.x2-in.baking pan.
- Bake at 350 for 30 minutes (top of brownies will still appear wet).
- Cool completely.
- Combine filling ingredients in a medium mixing bowl; beat until creamy.
- Spread over cooled brownies.
- Refrigerate until set.
- For topping, melt chocolate chips and butter over low heat in a small saucepan.
- Let cool for 30 minutes or until lukewarm, stirring occasionally.
- Spread over filling.
- Chill before cutting.
- Store in refrigerator.
Bakers frequently err by pulling chocolate mint brownies from the oven the moment the center appears completely firm, resulting in a dry, cakey crumb rather than a dense, fudgy interior. This confection relies on a high sugar-to-flour ratio to maintain moisture, meaning the structure depends heavily on trapping hydration during the initial bake. Allowing the batter to bake at 350 degrees Fahrenheit for precisely 30 minutes leaves the top looking deceptively wet, but this residual softness stabilizes entirely during the cooling phase.
Adapting this formulation for dietary preferences requires careful consideration of the fat sources and binder ratios. Standard dairy butter can be replaced with equal amounts of plant-based stick margarine, though spreads containing high water content will alter the density of the filling. When adjusting the extract levels, remember that synthetic mint flavorings distribute differently than pure essential oils, so start by incorporating just a quarter teaspoon before tasting the mixture.
Thermal control dictates the success of the chocolate topping layer, which must cool to exactly lukewarm before application to prevent melting the underlying mint cream. Melt the chocolate chips and butter together over low heat, stirring continuously to prevent scorching the milk solids. Leaving the mixture in the saucepan for 30 minutes brings it to the correct viscosity for spreading smoothly across the chilled surface.
Storing the finished pan in the refrigerator for twenty-four hours allows the starch networks to fully hydrate, yielding a significantly moister texture by the second day. Use a heavy chef's knife wiped clean with a hot, damp cloth between each slice to produce clean edges through the chilled chocolate crust. Keep leftovers sealed in an airtight container to prevent the mint aroma from absorbing odors from other refrigerated items.
