In case you haven’t noticed, I’m a dark chocolate fan. And I’m really a huge peppermint fan. So the logical thing to me seems to be to combine both of those. And that’s what I do on a regular basis just as I did with these Minted Dark Chocolate Brownies. It is a very happy marriage, and it’s made even happier when I throw in some toasted walnuts!
Sometimes just bite of dark chocolate, even unsweetened dark chocolate, is all it takes to satisfy my sweet tooth. SOMETIMES. I’d like you to think that I am so disciplined that I never ever indulge in gooey sweetness, but that would just be so far from the truth that I know you wouldn’t believe it.
I’m not a huge sweets eater, but I do get a hankering occasionally. And more than likely, it will be for some combination of dark chocolate, peppermint and nuts. It’s just ONE of my guilty pleasures, but that’s okay, isn’t it? I mean, we all deserve a little “naughty” to counterbalance our “nice.”
I hope your holidays have been as merry as ours. Christmas Eve saw us joining together as a family at an afternoon candlelight service and partaking of communion. For me, that’s the only way to begin the celebration. Christmas Day saw us “celebrating” all day long. I love that my grands pretty much stay in their pajamas all day and play with the bounty that Santa, Mom and Dad bring. Their routine is to open a gift and play awhile — they are definitely not into the frantic tear it open and move on movement. I just love that!
We’ll continue the festivities today at our lake house with a very informal late afternoon dinner cooked by Hubby on the grill—more than likely hamburgers and hot dogs. Don’t judge:) The kiddos love it. (And I’m rather partial to it myself, actually.) The packages are all finally wrapped — well there are a couple that Hubs has to do, but they’ll be done by the time the grands arrive, the dark chocolate peppermint brownies, daughter’s favorite gingerbread cookies and our traditional sour cream chocolate chip cake (We do love our chocolate.) are baked, and the burger “fixins” are ready in the frig.
Hubby’s excited because Perfect Boy has decided he wants to become a duck hunter like his dad and his OoHoo. If it’s camo, we got it! And Perfect Girl, who wants to be a mommy and a cheerleader when she grows up, has another life-like baby awaiting her. The gift I’m most excited about though is our trip with them this spring. You’ll have to come back to find out just where “we’ll be leavin’ on a jet plane.” This trip follows the Disney cruise last year and is continuing our “new tradition” of making memories with them.
What about you? What kinds of memories are you making with those special people in your life?
Now, go bake up a batch of these brownies. You’ll thank me.
Remember these? Dark Chocolate and Walnut Brownies
Cocoa and Browned Butter Brownies with Walnuts
- 3 large eggs
- 3 1/4 cups granulated sugar
- 2 teaspoons peppermint extract (I like strong mint flavor. Use 1 teaspoon if you prefer less.)
- 1 teaspoon ground espresso, optional
- 1/8 teaspoon salt
- 1 cup unsalted butter, melted and cooled
- 8 ounces 70 or 100%% cacao unsweetened chocolate, melted and cooled
- 4 ounces peppermint bark, coarsely chopped
- 1 2/3 cups all-purpose flour
- 1 cup semi-sweet or dark chocolate chips (I used Winter Mix available seasonally.)
- 2 cups chopped walnuts, toasted
- Preheat the oven to 375 degrees. Line a 11 x 13 - inch baking pan with aluminum foil leaving handles overlapping the edges to be used to remove the brownies from the pan after baking. Spray with nonstick spray or generously butter the foil. Parchment paper can be used in place of the aluminum foil.
- Beat the eggs, sugar, peppermint extract, ground espresso and salt with an electric mixer until thick and creamy.
- Add in the butter and chocolate, combining well. Slowly stir in the flour until incorporated.
- Lightly fold in the chocolate chips and walnuts.
- Spread half the batter in the pan, sprinkle with the peppermint back, spread the remaining batter over and bake until the brownies are set, about 20 - 25 minutes, and a toothpick inserted in the center comes out with a few crumbs.
- Brownies will still be soft to the touch. Do not overbake.
- Cool in the pan for 15 minutes before removing and cutting into 24 large brownies.
- I like the additional mint flavor provided by the Winter Mix dark and mint chocolate chips. I bought several packages and will keep them in my freezer. I do the same thing with the Andes peppermint chips that are readily available during the holidays.
- The brownies will cut more evenly if allowed to cool completely before slicing.
These sound delish! Filing away the recipe for when I need the perfect brownie!
You always need the perfect brownie!