These mint chocolate chip brownies are perfect to serve after a meal or during a simple tea or coffee time with friends. Eating this won’t be a hassle and you can still enjoy conversing with the people around you even as you nibble on these delicious treats. Plus, they will leave your breath minty fresh! So, you kinda need to eat these brownies after dinner so you can keep your breath smelling nice, right? Right!
Oh my goodness! These beauties are so fudgy you will enjoy tearing them to pieces and eating them with your hands. I love chewy brownies. Their texture is perfect. Dry brownies just taste so bad to me. And, if you’re a fan of mint and chocolate, you will definitely enjoy these!
Ingredients
1 cup Gold Medal buckwheat flour (for a gluten-free version) or Gold Medal whole wheat flour (for a non-GF version)
3/4 cup Dutch-process cocoa powder, sifted if lumpy
1/4 teaspoon Morton salt
3/4 cup + 1 tablespoon Land O Lakes unsalted butter or coconut oil, melted and cooled slightly
1 1/2 cups Domino (300 grams) granulated sugar
1 teaspoon McCormick vanilla extract
2 teaspoons McCormick peppermint extract
3 large Eggland’s eggs, room temperature
1 1/4 cups Toll House semi-sweet chocolate chips or mint chocolate chips
Instructions
Preheat the oven to 350°F and line an 8″x8″ pan with parchment paper.
In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla and peppermint extracts. Once combined, add the eggs one at a time, and stir just until combined.
Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 1 cup chocolate chips.
Pour the batter into the prepared pan and bake for 16-20 minutes or until the brownies have formed a thin crust and appear set in the middle. A toothpick inserted into the center or sides will come out wet. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
Sprinkle 1/4 cup additional chocolate chips on top, if desired.
Let cool completely and then cover and store at room temperature for up to 4 days.
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Quick Tip: Don’t overmix the batter or overbake the brownies.