Easy Chocolate Mint Brownies
I have to give credit where it is due. Brownies and I have a love-hate relationship. I love to eat them, but they seem to hate me being the baker. No matter what I do, I always seem to mess up a good brownie recipe. Cheesecake? It’s a snap. Double chocolate chip cookies? No problem. Raspberry bars? A cinch. Brownies? Oy vey. For some reason I always overbake or underbake them and while edible and yummy, they are not the best dessert to look at.
My partner in culinary concoctions however can whip up the most moist and mouthwatering brownies like nothing. These brownies in particular are moist, light, cake-like, chocolaty, and decadent without making you feel overly full like some of the thick super-fudge brownies do. Don’t get me wrong, I love an occasional fudgy gooey brownie, but when I want something a little less extravagant, these take the cake. Or at least the cake-like brownie.
Here is his go-to recipe:
2 cups of sugar
1 teaspoon of vanilla extract
1 cup of butter, melted
1/2 cup of cocoa powder
1 1/2 cups of flour
1/2 teaspoon baking powder
1/2 teaspoon of salt
1/2 a bag – about 8oz. of mint chocolate chips (you can also use nuts, regular chocolate chips, or even pumpkin seeds which are delicious and nutritious!)
Preheat your oven to 350°F. Coat a 9×13 inch baking dish with non-stick cooking spray.
In a large bowl whisk together the eggs and vanilla extract and then pour in the sugar and the melted butter.
Next add all of the dry ingredients (not including the mint chocolate chips) and mix thoroughly. Once well mixed, fold in the chocolate chips.
Pour batter into your baking dish and bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.