It's spring!! Still a little chilly out there, and it's not very sunny out today... but I saw some flower buds beginning to push their way out of the ground yesterday on a walk. And the birds have been singing. It's still light out at 5:30, and tomorrow it will still be light out at 6:30! And the number one sign of spring for me? I'm wearing my flip flops again! Hooray for spring.
Need to make something yummy for St. Patrick's day? These brownies converted some mint-chocolate skeptics I know, including me! Personally, I've always been more a fan of the toffee flavored Andes candies than the mint chocolate ones, but these brownies surprised me. Yummy, and you feel minty fresh after you eat one! And, hey, you can always add some green food coloring if you feel so compelled.
Mint Chocolate Brownies (Adapted from King Arthur)
For the Brownie Layer
3/4 cup butter (12 tablespoons), melted
1 1/2 cups sugar
1/2 teaspoon salt
3/4 cup Dutch-process cocoa
3 large eggs
1 teaspoon mint extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
Preheat the oven to 350F. Spray a 9 x 13 pan with baking spray.
Stir together the melted butter, sugar, and salt. Mix in the cocoa powder, beating until smooth. Add the eggs, one at a time, beating just until each egg is incorporated. Beat in the mint extract.
In a separate bowl, whisk together the flour and baking powder. Stir in to the batter, and then pour the batter into the prepared pan. Use a spatula to smooth the batter. Bake for 15-20 minutes until set (a cake tester or toothpick should come out with just a few crumbs). Cool completely.