If you like Girl Scout Thin Mint cookies, you'll love these deeply chocolate,
strongly mint brownies. The slash of white filling through the center is striking;
and the rich, thick chocolate ganache topping is spectacularly delicious!
1/4 teaspoon peppermint oil, or 1 to 2 teaspoons peppermint extract (to taste)
1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour or Signature Secrets Culinary Thickener (3/4 ounce)
6 tablespoons (3 ounces) heavy cream
1 cup (2 sticks, 8 ounces) unsalted butter
1 pound (about 2 generous cups) brown sugar
1 cup (4 ounces) Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
2 cups (12 ounces) chocolate chips
Chocolate Ganache Icing
2 cups (12 ounces) chocolate chips or chopped semisweet or bittersweet chocolate
1 cup (8 ounces) heavy cream or whipping cream
* Usually we don't use vegetable shortening due to its trans-fat content;
but in this case it's necessary, to keep the filling from melting into the batter
as the brownies bake.
Mint Filling: Beat the filling ingredients together till they're
cohesive; the mixture will be the consistency of stiff cookie dough.
filling, on a piece of lightly greased plastic wrap, into a rectangle just slightly
smaller than a 9 x 13-inch pan; this is most easily done on the outside bottom
of a 9" x 13" pan that you've covered with plastic wrap. Cover the
filling with wrap, and refrigerate overnight, or till thoroughly chilled.
Heat the oven to 350 degrees F. Lightly grease a 9" x 13" pan.
Brownie Batter: In a medium-size microwave-safe bowl, or in a saucepan
set over low heat, melt the butter, then add the sugar and stir to combine. Return
the mixture to the heat (or microwave) briefly, till it's very hot, but not
bubbling; it'll become smooth and shiny looking. The sugar and butter will separate;
that's OK, just stir till some of the butter has been reabsorbed. Heating this
mixture a second time will dissolve more of the sugar, which will yield a shiny
top crust on your brownies; very attractive, should you choose not to cover the
brownies with ganache.
Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs, stirring
till smooth; then add the flour and chips, again stirring till smooth. Spoon half
the batter (about 28 ounces) into the prepared pan. Using the plastic wrap as a
sling to move the filling, slide it atop the batter. Top with the remaining batter.
Bake the brownies for about 40 minutes, until a cake tester inserted into the
center comes out clean, or with just a tiny amount of crumb clinging to it.
the brownies from the oven, and cool them completely before icing with ganache.
Allow the icing to set before cutting and serving the brownies.
Chocolate Ganache Icing: In a microwave-safe bowl, or in a small saucepan set
over medium heat, heat the cream till it's very hot. You should see wisps of
steam beginning to rise from it, and some very tiny bubbles around the edge. Add
the chocolate to the cream, and stir till smooth. Don't panic—at first, the
mixture will look disarmingly soupy, but just keep stirring. Very shortly it'll
become a rich brown, thick, shiny spreadable icing.
Yield: 2 dozen brownies; 2 cups icing
Recipe and photo credit (used with permission):
King Arthur Flour