Chocolate Mint Brownies

If you have ever planted any mint in your yard you will understand my next statement. I have so much mint that I don't know what to do with it. However, when your husband, kids, friends, or subconscious start begging you to make brownies, you have to comply.

These brownies are different than all the others I have found that have mint in them. Many have multiple layers with a bright green color (so you don't forget it's mint?). Many others use mint extract which if overused makes your brownies taste like toothpaste. I looked at my favorite recipe for brownies and made a riff on it by infusing the fresh mint I had into the butter in the recipe. What was created was a moist, minty brownie that everyone loves.

EQUIPMENT:
8x8 square pan
Parchment paper
Double boiler (or small saucepan with simmering water in it and a larger glass or metal bowl set over the saucepan)
Small bowl
Large bowl
Sifter or fine mesh sieve
Rubber spatula or wooden spoon
Measuring cups
Measuring spoons
Whisk

INGREDIENTS:

1/2 cup (113g) unsalted butter
1 large handful (about 30-40 large leaves) fresh mint, rinsed and dried
1/2 cup (68g) all-purpose flour
2/3 cup (53g) unsweetened cocoa powder
1/2 teaspoon (2g) baking powder
1/4 teaspoon (2g) sea salt (or 1/2 teaspoon (3g) kosher salt)
1 cup (200g) granulated sugar
2 large eggs
1 tablespoon (13g) pure vanilla extract
2 teaspoons (4g) instant espresso powder (optional)
1 cup (170g) chocolate chips (I love dark chocolate, but semi-sweet chocolate chips are amazing too! Also, feel free to add more.)

INSTRUCTIONS:

1. Preheat oven to 350. Line an 8x8 square pan with parchment paper. Run the parchment up the sides of the pan like a sling. It makes it very easy to remove the brownies after baking.
2. In a double boiler with water simmering, melt the butter. Once the butter has melted, add the mint leaves and push them down into the butter so they are immersed as much as possible. Turn off the heat and let the mint steep in the butter for at least 30 minutes.
3. While the mint steeps in the melted butter, sift the flour, cocoa powder, baking powder, and salt into a small bowl. Set it aside.
4. Put the sugar into a large mixing bowl.
5. Once the mint is done steeping, remove the mint from the butter. If the butter is not still liquid, put it back over the heat to melt it again before removing the mint. Pour the melted butter into the large mixing bowl containing the sugar and whisk for about a minute, until it comes together and the sugar begins to dissolve.
6. Add the eggs, one at a time, whisking for about a minute after each egg. Add the vanilla and espresso powder and whisk well again (about a half a minute).
7. Add the dry ingredients in and gently fold in with a wooden spoon or rubber spatula, until almost completely blended with some streaks of flour remaining.
8. Gentry fold in the chocolate chips.
9. Pour into the prepared pan, smoothing the top.
10. Bake for 20-25 minutes, or until the top is no longer shiny/raw looking and the middle is just set, not liquidy and not solid. With a toothpick, test the batter. Depending on how you like your brownies cooked, they should have a little dough or a few brownie crumbs on it.
11. Let the brownies cool at least 10 minutes before cutting and serving.

The brownies will last 3-5 days in an airtight container at room temperature if they aren't eaten before then!