Hi friends, I’m Susan Conley from Cook The Stone. I spend most of my free time in the kitchen, cooking healthy and tasty meals for my husband and my children. My own blog was created by chance. For a long time, I was digging the internet to collect recipes in my notebook. One day, a friend asked me to share my chicken recipe with her, suggesting that I write my own blog. That’s how I became a food blogger! I hope my experiences inspire your cooking. Happy sharing!
Chocolate brownies are one of the most popular desserts. It’s something that you can easily procure. I mean, you can go to a supermarket and buy one. You can have one after dinner or lunch in most restaurants. Even most coffee shops serve it! While it’s easy to get your hands on this sweet treat, many of us still love to make their own brownies at home. Baking brownies means you can alter the flavor and texture according to your liking. And you can also use other ingredients, such as mint leaves!
But why incorporate green mint leaves in a chocolate brownies recipe, you might ask. This isn’t just to make the brownies look more enticing. Infusing fragrant, fresh mint leaves complement the chocolate. The result is a flavor that’s more intense than what you get when you use oil. You can also garnish the top of each brownie with frosted mint leaves. Another thing is that they have health benefits as well! For example, mint promotes good digestion: due to the aroma of the herb activating salivary glands in the mouth. This explains why green mint leaves are widely used in cooking! In fact, green mint was traditionally eaten before the main course for food to be digested well. Mint can also improve your mood, as it’s considered a natural stimulant. Its smell alone can charge your batteries, so to speak. And when you garnish comfort food like brownies with mint, you get a snack that’s not only delicious but also energizing!
Chocolate brownies with mint leaves
- 6 large eggs
- 1 1/2 cups unsalted butter
- 3 1/2 cups granulated sugar
- 1 ounce fresh mint leaves, including the stems
- 1 1/2 tsp vanilla extract
- 1/2 half tsp salt
- 2 cups unsweetened cocoa powder
- 2/3 cups all-purpose flour
- Wash the fresh mint leaves with running water. Pat it dry with paper towels.
- Melt the butter in a small pot placed over low heat. Then place the mint leaves into the melted butter.
- After removing the pot from the heat, use the back of a spoon to crush the mint in the pot. Continue to crush the leaves until the mint has turned dark green. Let it sit there for 20 minutes. Cover the pot.
- Prepare a 9×13 inch pan and line it with parchment paper. Preheat the oven to 350 degrees Fahrenheit.
- Let’s go back to the butter infused with green mint leaves. Pour the butter mixture through a strainer and into a bowl. Make sure that the mixture is slightly green. Remove any pieces of mint that may fall into the bowl.
- Add salt, sugar, and vanilla to the butter. Whisk until uniform.
- Remove the whisk then add cocoa and flour. Using a large spoon, stir well until the mixture is uniform. The batter should be very thick.
- Scrape the batter into the pan and smooth out evenly. Bake this for 35 to 40 minutes. You’ll know that it is cooked when you insert a toothpick in the middle, and it comes out moist with crumbs but without wet batter.
- Cool on a rack for about 10 minutes then use foil to lift out the brownies. Allow them to finish cooling on the rack.
- Decorate with melt dark chocolate and mint leaves.
Use eggs at room temperature. Yolks and whites combine more easily during whisking when the eggs are at room temperature. This results in brownies with a lighter texture and more evenly cooked.
Bake the brownies in the middle of the oven. Don’t put the brownies inside the oven until it is preheated.
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