Chocolate Mint Brownies
- 8 ounces (225g) unsweetened chocolate (see Note)
- 8 ounces (225g) unsalted butter
- 5 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon instant coffee or espresso
- 3 1/2 cups (700g) sugar
- 1 2/3 cup (170g) sifted flour
- about 2 pounds (1kg) chocolate-covered thin mints (peppermint patties)
- This recipe is vegetarian
- Produce
- Chocolate-covered thin mints (2 pounds)
- Cooking & Baking
- Chocolate, unsweetened (8 ounces)
- Flour (1 2/3 cup)
- Salt (1/4 teaspoon)
- Sugar (3 1/2 cups)
- Vanilla extract (2 teaspoons)
- Drinks
- Instant coffee or espresso (1 tablespoon)
- Dairy
- Butter, unsalted (8 ounces)
- Refrigerated
- Eggs, large (5)
Preparation
Read recipe preparation on davidlebovitz.com
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Recipe Stats
Published March 8, 2011 (1 year ago).
47 people saved this recipe.
