A friend recently went through a tough time and I really wanted to do something to make her feel just a little bit better. Chocolate doesn’t solve problems, but it is always comforting and I know my friend well enough to feel confident that brownies would be well received. These are the infamous “Baked” brownies, which have been whipped up by just about everyone who loves brownies and have received almost unanimous rave reviews. Even America’s Test Kitchen loved them, and they’re a tough crowd to impress! I didn’t want to mess with a good thing too much, so the only changes I made to the recipe were to halve it and to add mint chocolate chips. I debated between peanut butter chips and the mint chocolate chips and I think they’d both be fabulous paired with the brownies, but the mint chips won this time.
I may have underbaked my brownies by a minute or two but it was better than the alternative as the authors are very careful to state that these brownies need to be checked often and definitely should not be overbaked. The result was an intensely rich, fudgy brownie with some serious chocolate flavor! The brownies had a dense, slightly chewy texture and were very addictive. If you read the blog regularly, you may remember that I actually prefer cakey brownies but I gladly ate a few of the leftover brownies that didn’t make it over to my friend. I loved the mint chips as chocolate and mint is one of my favorite combinations. My friend welcomed the brownie delivery and I know she enjoyed them too! Sharing goodies is one of my favorite parts of baking so much and it’s especially nice to be able to brighten someone’s day when they need it most 🙂
Chocolate Mint Brownies
adapted just slightly from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito
1 1/4 cups all-purpose flour
scant 1 cup mint chocolate chips