Baked Brownies with Altoids
These are intensely minty brownies. The chocolate hits you first, then the peppermint from the crushed Altoids comes through. This is not a subtle recipe; if you don't like aggressive mint, make something else.
Ingredients
- 8 ounces bittersweet chocolate 60-70% cacao, chopped
- 1/2 cup 1 stick unsalted butter, cubed
- 1/2 cup neutral oil like canola or avocado
- 1 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs at room temperature
- 1 cup all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons Diamond Crystal Kosher Salt
- 1 teaspoon instant espresso powder
- 2 standard tins of Altoids about 1.75 oz each, crushed
Instructions
- Preheat the oven to 350F.
- Line a 9x13-inch pan with foil using the flip-and-shape method, then grease the foil.
- Crush the Altoids in a ziplock bag with a rolling pin until you have a mix of powder and small chunks.
- Melt the chopped chocolate and the butter in a large bowl over simmering water, stirring until smooth.
- Whisk the oil into the melted chocolate mixture.
- In a separate bowl, whisk the granulated sugar, brown sugar, and eggs for 1 minute until pale and frothy.
- Stream the warm chocolate mixture into the egg mixture while whisking constantly until glossy.
- Whisk together the flour, cocoa powder, baking powder, the salt, and the espresso powder in another bowl.
- Fold the dry ingredients and the crushed Altoids into the chocolate mixture just until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes until a toothpick shows moist crumbs but not wet batter.
- Let the brownies cool completely on a wire rack, at least 4 hours or overnight.
- Lift from the pan using the foil and cut into squares.
Notes
These brownies have an intense mint flavor.
If you don't enjoy strong mint taste, choose a different recipe.