I have always adored chocolate mint anything and these Chocolate Mint Brownies are no exception. Funnily enough though, it wasn’t until recently that I began making brownies. There are a number of reasons for this, not least of all that I try to be careful how many irresistible sweet treats I keep on hand. And oh my, these Chocolate Mint Brownies really are irresistible, even for me, the queen of one bite taste trials and generous giver away of baked goods (so they aren’t hanging around tempting me!).
Another reason it took me a long time to develop this recipe is that finding mint baking chips in the UK is a challenging and costly exercise. In the end I sourced Guittard Mint Baking Chips at Ocado, at a cost of over £6 for a package – that’s around US $9. If I tell you that these Chocolate Mint Brownies are worth it, you may get an idea of just how incredibly delicious they are. Of course, mint baking chips are available much more reasonably in the US and Canada.
Mary was born in Belfast, Ireland but left home when she was barely 18 to travel to Canada. She undertook the risky sea voyage with several other young women her age, under the protection of her future employer, a manager of Dickson Textile Mill, one of the busy turn of the 19th century business in southern Ontario. Mary left wearing this locket containing photographs of her mother and father, never expecting to see them again. I can’t imagine being that brave.
My Grandpa said Mary, or May as he called her, “roller skated right into him” one afternoon and that it was very much love at first site. I always loved that story. Mary and Joe, my grandpa, were married after the First World War.
Sadly I never got to meet this wonderful lady as she died aged only 61, just about a year before I was born. I think of her often though, particularly when I’m nervous about trying something new. If my Grandma could do what she did all those years ago, there really is very little excuse for me not to be brave!
I’ve haven’t been to Belfast yet, but I have visited the southern part of Ireland many times. I’ve even kissed the Blarney Stone at Blarney Castle (above).
And yes, doing this does appear to have given me the gift of the gab as I have now gone almost completely off topic. Back to my Chocolate Mint Brownies!
These delectable treats really are amazing. I used Bournville cocoa powder from Cadbury – one of my favourite cocoa powders due to its rich dark chocolate flavour. You can, of course, use any cocoa powder that you like. However if you are UK based, don’t use anything specifically labelled ‘drinking chocolate’.
My Chocolate Mint Brownies really are the work of moments. Then all you have to do is wait – enduring the incredible smell of them baking wafting through the house – about 35 minutes until they are cooked. Be sure not to overcook the brownies as it’s their moist texture that helps make them so irresistible. The hardest thing is waiting for them to cool so you can glaze and slice them. Of course, the glaze is purely optional but it really does make them extra special – especially if you are serving them for St Patrick’s Day. However I have to be honest, my family love these brownies so much I’ll be making them year round from now on!
- ¾ cup cocoa powder (Bournville if possible)
- ½ teaspoon baking soda
- ⅔ cup melted unsalted butter, divided
- ½ cup boiling water
- 2 cups caster or granulated sugar
- 2 eggs, beaten
- 1⅓ cups all purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1⅓ cups mint baking chips
- Glaze -
- ⅔ cup icing sugar (confectioner's sugar)
- 1 to 3 teaspoons water
- ¼ teaspoon mint flavouring
- a drop of green food colouring
- Preheat the oven to 350°F (175°C or 165°C for a fan oven).
- Grease a 13 x 9 x 2 inch (33 x 22 x 5 cm) pan.
- Sift the cocoa and baking soda into a large bowl.
- Stir in ⅓ cup of the butter.
- Add the boiling water and stir until the mixture thickens up.
- Stir in the sugar, beaten eggs, vanilla and the remaining ⅓ cup butter.
- Stir well until the mixture is smooth.
- Sift in the flour and salt.
- Stir until well blended.
- Stir in the mint chips.
- Spread the batter in the prepared pan.
- Bake 35 to 40 minutes or until the brownies begin to pull away from the sides of the pan.
- Place the pan on a wire rack to cool.
- Meanwhile, put the icing sugar in a bowl and gradually add the water until you have a smooth, drizzle-able glaze.
- Stir in the mint flavouring and a drop of green food colouring.
- Mix well.
- When the brownies are completely cool, drizzle with the glaze.
- Let the glaze set for at least a half hour before cutting the brownies into squares.
Shared with See Ya in the Gumbo, Simple Supper Tuesday, Treasure Box Tuesday, The Lou Lou Girls
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