Friday, June 10, 2005

Thick Mint Brownies

Thick Mint Brownies (Adapted from King Arthur Flour)


4 cups confectioners' sugar
6 tablespoons unsalted butter
6 tablespoons spectrum organic shortening
1 1/4 teaspoons peppermint extract
1/4 cup all-purpose flour
6 tablespoons heavy cream


16 tablespoons unsalted butter
2 very full and packed cups brown sugar
1 cup Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
2 cups bittersweet chocolate chunks

2 cups chopped bittersweet chocolate
1 cup heavy cream

To create the filling

In a large mixing bowl, beat together confectioners' sugar, butter, shortening, peppermint extract, flour and heavy cream until completely combined. To make the slab, cover the back of a 9x13" pan with saran wrap. Lightly coat with nonstick spray.

Evenly spread the filling on top of the wrap to form a rectangle just a touch smaller than the bottom. Cover with more saran wrap and refrigerate overnight.

Preheat the oven to 350

To create the batter

In a large saucepan set, melt butter over medium-low heat. Add brown sugar and stir until combined. Leave on stove and heat the mixture until very hot - but don't let it simmer or boil. Keep stirring until it becomes shiny and pretty smooth.

Remove from heat and mix in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs, one at a time, until smooth. Combine the flour with the chocolate chips, then add that mixture into the batter. Mix until combined.

Lightly coat a 9x13" pan with nonstick spray. Scoop half of the batter into the bottom of the pan. Remove the filling slab from the refrigerator and peel off the saran wrap. Gently place the filling in the pan, on top of the bottom layer, and finish covering with the remaining batter.

Bake for roughly 35-45 minutes, until a toothpick placed in the center comes out with a few moist crumbs attached. Remove and place on a wire rack to cool completely.

To create the ganache

In a small saucepan, heat cream until very hot, but not boiling, over medium heat. Remove from heat and add the chocolate to the cream. Stir until it becomes thick and spreadable. Frost on the cooled brownies - let set up before cutting (if you can!)

Just found the recipe? Click here to see where we talked about it!


  1. Can I get a job where Jeff works? Please, Please.

  2. hey, i made these a few weeks ago and boy were you right, THEY ARE FABULOUS. my mom loved htem and she spent 90 % of her life hating ad avoiding mint! i just have one question, how did you get the white filling to show thru when you cut it, because mine looked all brown and then when you bite into it you see the white filling, i couldnt figure it out. anyway, great blog, thanks

  3. Anon - I just made sure the filling was thoroughly chilled and it seemed to work!

  4. These are so good. I've made them twice now and everyone loves them. One of my favorites.

  5. Rachel - I can't tell just how many times we have been asked to make these! They are really awesome brownies!

  6. These are definitely on my next-to-bake list!