Best Dark Chocolate Mint Brownies Recipes

DARK CHOCOLATE BROWNIES WITH MINT FILLED DELIGHTFULLS

Steps:

• PREHEAT oven to 325°F. Line 8-inch-square baking pan with foil. Lightly grease. HEAT dark chocolate morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in ¾ cup DelightFulls morsels. Pour into prepared baking pan. Sprinkle remaining ¼ cup DelightFulls morsels over batter. BAKE for 42 to 45 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in tightly covered container.

DARK CHOCOLATE MINT BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Stir together melted butter and sugars.
• Stir in eggs and peppermint extract.
• Mix in flour, dark cocoa powder, baking powder and salt.
• Stir in mint M&Ms.
• Pour brownie batter into a greased brownie pan,.
• Cover with green candy sprinkles.
• Bake for 25-30 minutes until a knife inserted in the center comes out clean.
• Cool and cut.
• Enjoy!

DARK CHOCOLATE MINT BROWNIES

Steps:

• 1. Preheat the oven to 350F. Thoroughly coat an 8"x8" baking pan with nonstick spray and set aside.
• 2. Put butter, chocolate and cocoa powder into a heatproof bowl set over a saucepan of simmering water (about an inch of water). This is a makeshift double boiler, which will ensure the chocolate melts without burning or changing consistency. Stir constantly until butter and chocolate have melted and the mixture is smooth and uniform in color and consistency. Remove from heat and set aside to cool slightly.
• 3. Meanwhile, beat the eggs together with the sugar and vanilla until pale, using an electric mixer, or a sturdy whisk. This should take several minutes. Slowly add chocolate mixture in a thin stream, whisking continuously to incorporate. Don't dump it all in at once because any residual heat in the chocolate could start to cook the eggs.
• 4. Now add the dry ingredients (flour, baking powder, and salt) all at once and beat until just combined. Do not overbeat, but use a rubber spatula to scrape the sides of the bowl and turn the batter over a few times to make sure everything is incorporated.
• 5. Pour half of the batter into prepared pan. Evenly space Andes mints on top of the layer, in three rows of four mints. Then cover with the remaining half of the batter and carefully smooth with a rubber spatula to evenly distribute and flatten the batter. No Andes should be showing.
• 6. Bake for 25 minutes, or until a knife inserted into the center comes out clean-ish (no wet batter, but some crumbs may stick to it). Remove pan from oven and allow to cool completely before cutting. Makes 16 brownies. Store in an airtight container for up to 5 days, or in the freezer for 3 months.