I have a confession to make. 

I have never once made a New Year's resolution. Why? Well, there are a few reasons. One is that I know I would break it if I had one. For example, let's say I made the logical resolution to eat healthier. For most people that would entail less desserts, and that means I really couldn't do it. I will say that I plan on eating more fruits and veggies in addition to desserts, but who doesn't have that goal?

Thankfully, I get myself over to the gym to work off all the sweets I consume. Between my two favorite classes, cycling and boot camp, I burn enough calories that I feel I always deserve to eat whatever my heart desires. The problem is that I feel this way even when I don't work out. Hard day? You deserve cake. Bad test? You deserve a bigger slice of cake. Great test? Go ahead and eat the whole cake. 

Don't get me wrong, I commend everyone who has pledged to get healthier in 2011. I'm all for feeling great about yourself and your body! But for all of you who haven't sworn off sweets these brownies will make you glad you have chosen to keep chocolate in your life. For the rest of you, bookmark this recipe, it's a keeper. 

I'm used to thick, chewy brownies, which these are not.  These are light, almost airy, but they are incredibly moist. I wish I knew the science of food a bit better so I could figure out what makes them this way. I'm sure Alton Brown would be able to tell me. I served them warm with ice cream, but they are still amazing when cooled. The mint chips give the brownies a Thin Mint flavor that I love.  I have family members who don't like mint (?!), so I may try some variations in the future. Happy New Year everyone, here's to a great 2011!

Mint Chocolate Brownies 

Recipe from My Baking Addiction  , adapted from: GoodLife {eats}

Ingredients
12 tablespoons unsalted butter
1 ½ cups granulated sugar
2/3 cup dark cocoa powder {I used Hershey’s Special Dark}
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
½ teaspoon kosher salt
1 cup dark chocolate mint chips; divided use

Method
1. Preheat oven to 350 degrees F. Line an 8×8 baking pan with parchment and spray with non-stick cooking spray; set aside.
2. Set a medium sized saucepan over medium heat and warm the butter until melted. Add the granulated sugar and stir well. Remove pan from heat and whisk in the cocoa powder.
3. In a separate bowl, lightly beat the eggs and vanilla. Pour the chocolate mixture into the bowl and whisk in with the eggs and vanilla until well combined. Gently stir in the flour and salt; do not beat or over mix. Fold in 3/4 cup of mint chocolate chips.
4. Pour batter into the prepared baking pan and smooth top with an offset spatula. Evenly distribute the remaining 1/4 of mint chocolate chips across the top of the brownies.
5. Bake at 350 degrees F for 30-35 minutes. Take care not to over bake. Cool completely.

5 comments

Evan Thomas said... @ January 3, 2011 at 2:37 PM

These sound SO good. I haven't made mint brownies yet this season. I didn't want to eat too many sweets in January, but some brownies never hurt :-)

briarrose said... @ January 3, 2011 at 3:08 PM

These look so rich. Yum! I've never sworn off a food...I just go for the eat a moderate, sensible amount of it. ;) Easier said than done at times.

Sarah-Jane - SiliconeMoulds.com said... @ January 3, 2011 at 8:49 PM

too many nice recipes around aren't there. Gym... what's that ? lol

I need to cut down on making yummy things - or increase my available tasters so there is none for me.

Happy New Year

Ivan D said... @ January 4, 2011 at 9:10 AM

Wow, I had no appetite for sweets after the holidays but you got me with Thin Mint!
I have got to make these today!
Thanks Sarah

Medifast Coupons said... @ January 5, 2011 at 4:00 PM

Really is there anything better than mint and chocolate? Probaly not. This is a great recipe to bring them together.

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