Minty West Tenth Street Brownies

Minty West Tenth Street Brownies (Adapted from Nick Malgieri)

16 tablespoons unsalted butter
3 ounces chopped unsweetened chocolate
4 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
2 cups granulated sugar
1 cup all-purpose flour
6 ounces Andes mint baking chips

Preheat to 350

In a medium saucepan, add butter and place over medium heat. Let the butter melt until it is lightly browned and you can smell a very nutty aroma. Remove from the heat and add the chocolate - let sit for 2 minutes. Whisk the mixture together until smooth.

In a large bowl, whisk the eggs, vanilla and salt just until combined. Gradually whisk in the sugar in a steady stream. Whisk in the melted butter mixture. Sift the flour into the bowl and fold it in with a spatula. Set aside and let the batter rest until it has cooled to room temperature. Fold in the Andes chips.

Scoop the batter into a 9" x 13" baking pan coated with nonstick spray. Use an off-set spatula to smooth the top.

Bake until a toothpick placed near the center comes out mostly clean - a few moist crumbs attached is good, about 25-35 minutes. Remove and place on a wire rack to cool completely.

Cover the brownies and place the pan in the refrigerator for at least 4 hours before cutting into squares.

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