I have the absolute biggest sweet tooth, if you give me a choice between chocolate and just about anything else I will almost always choose chocolate! Peanut butter and chocolate, caramel and chocolate, salty and chocolate. They’re all combinations that make my mouth water. But one that tops even all of those in my opinion is mint and chocolate. There are few more natural pairs out there. And these mint chocolate brownies are absolutely amazing in their simplicity and deliciousness.
We haven’t had a dishwasher in almost 2 years, so I end up doing all the dishes by hand…my LEAST favorite chore ever. I don’t mind regular dishes, but I love to cook and bake and that means I have a lot of pots and pans whenever I make something. Because we cook everything from scratch every meal we make ends up with a sink full of dishes, bleck. So this one-bowl brownies recipe is just about my favorite thing, one bowl, one whisk, and the pan I cook the brownies in….3 dishes to wash! WIN!
So first you need your bowl, I love my glass Pyrex mixing bowl, seriously, I have no idea where I got it, I think it came from a set that I had gotten in high school (because yes I was a kitchen nerd even then) and I’ve used it probably more than anything else in my kitchen! I pop the chocolate and butter into the microwave for 1 minute and then stir with my whisk, you can also use the glass bowl as a double boiler if you don’t want to use the microwave.
Stir, stir, stir until the chocolate and butter mixture is smooth and all of the chocolate is melted. After that you’ll add the sugar and stir some more. At this point the mixture will seem very thick and crunchy, don’t worry the eggs will smooth that out. You can pre-mix the eggs before adding them to the bowl, but that just adds more dishes and no one has time for that. So I just add them directly to the bowl and mix it up some more.
If you like brownies that are more cake like you’ll want to add more flour, otherwise just add the one cup if you like gooey brownies like we do! Once the flour has been thoroughly incorporated add the vanilla and peppermint. Again, depending on how you like your brownies will determine the size of your pan. If you like thin brownies then go ahead and spread it out in traditional 9×13 pan. I prefer them a little thicker so I use a small pan, sometimes and 8×8 square and sometimes a smaller rectangle.
Bake your brownies for at least 35-40 minutes. It all depends on what size pan you use. I made some for our D&D group and since we were running late they only cooked for 30 minutes. Since I was using my square pan the middle was just barely cooked…luckily we all love (basically) brownie batter. SO no one minded to much. But usually I do the toothpick test to make sure they brownies are thoroughly cooked!
These are so great with ice cream and our caramel sauce! They’re so great warm and cold, and the pan ends up being empty very quickly! You can also do them with whatever flavor you like, I prefer peppermint, but orange, almond extract, or just plain chocolate are all delicious!
What is your favorite chocolate combination?
- 4oz Unsweetened Chocolate
- 2/3 Cup Butter
- 2 Cups Sugar
- 3 Eggs
- 1 Cup Flour
- 1/2 tsp Vanilla
- 3 Drops Peppermint Essential Oil
- Melt chocolate and butter
- Stir until smooth
- Add sugar and stir thoroughly
- Add 3 eggs and continue stirring
- Add flour and stir until fully mixed
- Add vanilla and essential oils
- Put in greased baking dish
- Bake at 350 for 35-40 minutes
- Only use essential oils listed as safe for internal use. Mint extract can be substituted.