- 1/4 C butter, cubed
- 1 oz unsweetened chocolate
- 1 egg
- 3/4 tsp vanilla
- 1/2 C sugar
- 1/4 C flour
- 2 Tbsp chocolate chips (optional)
- 2/3 C Andes brand Peppermint Crunch baking chips
2. Preheat oven to 350°F. Beat egg and vanilla into cooled chocolate mixture. Combine sugar and flour; stir to combine. Fold in chocolate chips, if using.
3. Spread into a 8"x4" loaf pan lined with parchment paper. Bake at 350°F for 25-27 minutes or until a toothpick inserted near the center comes out clean, rotating pan halfway through baking time.
4. Remove from oven and place on a wire rack to cool. Immediately sprinkle mint chips over surface of hot brownies, and allow to stand for 5 minutes. Once chips have melted onto brownies, use a knife or metal spatula to gently swirl together melted mint chips to cover the entire surface of brownies. Cool 2 hours or until slightly set. Do not cool in refrigerator.
Robyn's notes: this is a take-off of brownies my mom made when I was growing up. She used Camp Fire mint patties (Brown & Hailey brand), but it's hard to get those anymore, so I experimented with various mint toppings until I found one that works. If the Peppermint Crunch chips aren't available, Andes brand Creme de Menthe baking chips work just as well, and if even those can't be found, chopping up some Andes mints will do in a pinch. If you have heart-shaped cookie cutters that can make a nice presentation for the holiday. Watch me demonstrate this recipe on youtube!.
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently
