Moist Mint Cocoa Brownies

I'm a HUGE brownie lover and I'm a HUGE fan of mint. I took a classic cocoa brownie recipe, courtesy of Alton Brown, and added my own touch of mint to make it something different.



What you'll need:

• 4 large eggs


• 1 cup of sugar
  
• 1 cup of brown sugar


• 1 cup of melted butter (2 sticks)


• 1 1/4 cup of cocoa (sifted)


• 2 tsp of vanilla extract


• 2 tsp of mint/peppermint extract


• 1/2 cup of flour (sifted)


• 1/2 tsp of kosher salt

Preheat the oven to 300 degrees. I know the temp is low, but I think that's what contributes to the moist brownie.

In a mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs at medium speed until they are light yellow and fluffy...about 2-3 minutes. Add both sugars and mix. Then add the remaining ingredients (butter, cocoa, vanilla extract, mint extract, flour and salt). Mix to combine.

Cook's note: In case you didn't sift the cocoa powder and realize, at this point, that they are clumping together, don't worry.....the oven will melt it and it'll turn out fine.

Pour the batter into a greased 8 inch pan (if you want them thicker) or an 9x13 inch pan (if you want them thinner) or into mini muffin tins (you'll get about 48 of them).

For the pans you'll need to leave them in the oven for about 45 minutes to 1 hour. For the mini muffins cups, leave them info about 30 minutes. Of course, use the tried and true toothpick method to test for doneness (a toothpick inserted into the centre of the pan should come out clean).

Cook's note: If you plan to bake the brownies in a pan, create a parchement paper 'sling'. Have a piece of parchement paper that's slightly larger than the pan, line the paper horizontally on the pan and have it line the bottom of the pan and 2 of the sides. Pour the batter in. Once the baking is done, just tug on the 2 ends of the parchement paper that's sticking up and voila! the brownie should pop out easily.

Pop them up and let them cool off. After they have cooled, you can either ice them or leave them naked. If you have baked them in a pan, wait for them to cool before cutting. A pizza cutter makes a great 'brownie cutter'.