Mint Chocolate Brownies
{bakeat350.net, makes 24}
3/4 cup unsalted butter
1 cup granulated sugar
1 cup lightly packed light brown sugar
1 cup Dutch-process cocoa
1 teaspoon kosher salt
1/2 teaspoon baking powder
2 teaspoons vanilla extract
4 eggs
1 cup unbleached, all-purpose flour
24 Andes Chocolate Mints
1/2 cup mint chips, such as Ghirardelli
Preheat oven to 325. Lightly grease a 13 x 9-inch pan. Line with foil. Grease the foil.
Melt the butter over medium-low heat in a saucepan. Oncce melted, stir in the sugars. Heat until hot but not boiling. Remove from heat.
Whisk in the cocoa, salt, and baking powder. Mixture will look grainy. Whisk in the vanilla.
One at a time, whisk in the eggs until each is well incorporated. Stir in the flour.
Pour half of the batter into the prepared pan. Smooth with an offset spatula. Place Andes mints evenly across the batter in three rows of eight.
Gently smooth the remaining batter over the top. Scatter mint chips across. Bake for 28-30 minutes until set. Cool on a wire rack. To cut, use the foil to lift the brownies out of the pan.
Please visit the full post for more details and photos here: https://www.bakeat350.net/2021/01/mint-chocolate-brownies.html
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