Professional Documents
Culture Documents
I know I’m just starting here, but before you and I go any further, I just have to say one thing
about these brownies: They’re pretty insane. I made these brownies about fifteen years ago and
found it patiently waiting in the back of my recipe files. And giving it a read-through, it all came
flooding back to me and I was struck with the urge to make them again.
One of the things I remember most about these brownies is how massive they were and how
heavy the pan was. The pan is so heavy that I can’t imagine most people would be able to heft it
with one hand. In fact, I was going to weight the pan just to prove it to you but my baking scale
didn’t go that high. Yowza.
I’ve come to the conclusion that chocolate brownies almost always taste better after they’ve been
frozen. I’ve known this for a while now, but am finally admitting it after pulling a few of these
Maida Heatter’s Barrons Brownies out of my freezer.
https://www.davidlebovitz.com/chocolate-mint-brownies/ 1/21
07/06/2019 Chocolate Mint Brownies - David Lebovitz
It doesn’t matter if you eat them nearly ice-cold, or let them come to room temperature; there’s
something about freezing brownies that makes them fudgier, denser, and just seems to take them
to another level. Most brownies you can bite into right from the icebox, but these are so dense,
and so rich, you’ll probably need to let them sit out just a bit if they’re frozen. Although most
brownies I have no trouble sinking my teeth into right from the ice box.
(In fact, I learned this by having too many brownies on hand after doing some recipe testing and
decided to freeze them individually. Which actually became counterproductive because they were
really easy to grab one-by-one, and I discovered they were even better frozen. Well, so much for
that bright idea, David.)
Since it’s hard to find thin mints in Europe (you can use After Eights), I made my own, using the
recipe in The Perfect Scoop, which I tripled. Making them myself meant that I could make them
in a big slab and break them apart to fit into the pan. (It also meant I could coat them with a
thicker layer of chocolate than the ones you buy.) But if you use the round ones, fit them into the
pan, then break a few apart to fill in the blanks.
Maida Heatter was famous for carrying precisely-wrapped brownies in her purse and handing
them out. In fact, Alec Lobrano who worked as an editorial assistant at the publishing house in
New York that produced her books, said she always came into the office, telling them, “It’s a
disgrace how little they pay you kids when you’re living in such a big expensive city.” Then she
proceeded to reach into her handbag and dole out individually wrapped chocolate brownies to the
young staff members.
https://www.davidlebovitz.com/chocolate-mint-brownies/ 2/21
07/06/2019 Chocolate Mint Brownies - David Lebovitz
I can’t really do anything about the pay or the housing prices in Paris, but I could probably carry
brownies around with me. Except I’m not sure I want to lug a freezer around town. So I’ll keep
them here, in my home freezer instead.
Adapted from Maida Heatter’s Brand-New Book of Great Cookies by Maida HeatterDo be careful
not to overbake these brownies. It’s normal for the edges to get quite dark, nearly burnt but
the inside should be very moist in the middle and if you insert a toothpick into the center, it
should come out with soft, almost-liquid batter still attached. (It should not come out clean.) If
it’s getting too dark on top, you can drape a sheet of foil over the top to finish baking.The best
way to cut these brownies into neat rectangles is to use a long sharp bread knife or a chef’s
knife. Maida says some people consider the burnt edges the best parts. Nevertheless, you are
welcome to trim those off and do what you wish with them.
https://www.davidlebovitz.com/chocolate-mint-brownies/ 3/21
07/06/2019 Chocolate Mint Brownies - David Lebovitz
2. Line a 9 x 13-inch baking pan with foil, shiny side down. Smooth the foil then butter it lightly
or coat it with nonstick spray.
3. Chop the chocolate and cut the butter into cubes, then warm them together in a medium
bowl set over a pan of barely simmering water, stirring occasionally. Remove from heat as soon
as both are melted and smooth.
4. In the bowl of a stand mixer fitted with the whisk attachment or by hand, whip the eggs,
vanilla, salt, instant coffee, and sugar on high speed for about ten minutes until foamy and stiff.
5. By hand, stir in the chocolate mixture, then the flour followed by the nuts, if using.
6. Smooth half of the batter into the pan. Place a layer of thin mints over the chocolate,
breaking the mints into pieces to fill in any large gaps.
7. Pour the rest of the batter over the mints and smooth the top.
8. Bake the brownies for 35 minutes, rotating the brownies midway during baking.
When the brownies are done, they will have a firm crust on top but a toothpick inserted into the
center should come out wet. Do not overbake the brownies.
9. Let the brownies cool completely, then lift them out of the pan and slice into rectangles.
Storage: The brownies will keep at room temperature for up to three days. They can be frozen,
well-wrapped, for up to two months.
Notes: Unsweetened chocolate is readily available in the United States but not so common
elsewhere. It’s sometimes called “baking chocolate.” If unsure, check the ingredient list: it should
list no sugar and be 100% cocoa solids or chocolate liquor.
In France, it’s called 100% cacao and I buy it at G. Detou. Some chocolate shops sell smaller
tablets, too. I haven’t tried these using all bittersweet or semisweet chocolate so can’t advise if
they will work with those, but you’ll likely need to make adjustments with the butter and sugar.
A few commenters inquired as to what are chocolate-covered thin mints. You can see what they
look like at CandyBlog.
To locate unsweetened chocolate in your area: How to Find Ingredients Mentioned on the
Site.
Baked Brownies
Sugar-Crusted Popovers
https://www.davidlebovitz.com/chocolate-mint-brownies/ 4/21
07/06/2019 Chocolate Mint Brownies - David Lebovitz
Chocolate FAQs
126 comments
Inézplease please tell us about making the thin mints at home!! they’re March 8, 2011 12:20pm
not common here in barcelona either…
https://www.davidlebovitz.com/chocolate-mint-brownies/ 5/21
07/06/2019 Chocolate Mint Brownies - David Lebovitz
and yes, frozen brownies are the best and take the dessert to a whole new level, especially if
they’re minty i bet! can’t wait to try these!
MagdaOh yes! Please share the home made mints recipe :) ‘After Eight’ is March 8, 2011 12:33pm
easily haunted in Poland, but still, would love to make my own :) many thanks!
Three-CookiesYou found an ingenius solution to the brownie pans being too March 8, 2011 1:07pm
heavy. Eat the brownies until the pans lighten:)
David Am glad you are enjoying the brownies. As for the request to
March 8, 2011 1:10pm
post the recipe for the mints, I don’t post recipes from my books on the site for a variety
of reasons but I appreciate people being interested in the mints – although the brownies
are the star.
:)
herkkusuuthey sound absolutely fab, your choc-mint-brownies. smell is a March 8, 2011 1:45pm
curious sense, it can transfer us from present day in split of a second to our long gone
grandmother’s kitchen, or great uncle’s potato-cellar…sometimes i wonder if all my memories are
of food…at least the good ones
JaneThese brownies look divine! I just started reading your blog- quite late March 8, 2011 2:11pm
to the game, but I’m already addicted.
How amazing it must be to live in a place with butter fit to eat alone and enough chocolate shops
to frequent a different one every day! I’m currently living in Kenya, and it isn’t known for either of
those staples. Kenyan butter (the good quality) makes my baked goods taste vaguely of cheese…
but all of these recipes are going in the “when I’m back in America” file!
https://www.davidlebovitz.com/chocolate-mint-brownies/ 6/21
07/06/2019 Chocolate Mint Brownies - David Lebovitz
MaryJust had my coffee – on my way to work and would die for one of March 8, 2011 2:39pm
those!!! Chocolate and mint; does not get any better in my world. Thank you David once again.
HeatherOne, I love that this calls for 2 lbs of thin mints. That’s just about March 8, 2011 2:52pm
every girl’s dream right there. But sandwiched inside of a brownie? I think you just won my foodie
heart!
The Food HoundI assume you could use Peppermint Patties? They’re thicker March 8, 2011 3:01pm
than After Eights, but when is more mint and chocolate ever a bad thing? I wish I knew someone
who carried brownies in her purse. I unfortunately have friends who dislike baking. *sigh*
NancyMaida Heatter is such a wonderful source for baking and living. She March 8, 2011 3:08pm
once wrote how, as a little girl, her mother never sent them out of the house without a bran muffin
or two in their pockets. People should look for her books and just start baking. This week I will be
making her hamentaschen. Yum!
SiniHow interesting that brownies get even better when frozen first. Home- March 8, 2011 3:15pm
made After Eights? A brownie pan too heavy to lift? Sounds almost too perfect to be true.
https://www.davidlebovitz.com/chocolate-mint-brownies/ 7/21
07/06/2019 Chocolate Mint Brownies - David Lebovitz
La RêveuseWhen do you add the flour? It’s only listed in the ingredients. I March 8, 2011 3:53pm
assume there is flour in the recipe, too. :)
LaurieI love this brownie recipe and the Slim Fast ad in the right side bar. March 8, 2011 4:28pm
;-)
jdI’m a long-time fan of freezing/eating frozen brownies. In my baking March 8, 2011 4:30pm
days, when I had a large freezer, there were always brownies in it. Or they were supposed to be
there. Children found them, rather like mini metal detectors finding coins, and somehow brownies
always disappeared. I resorted to sealing frozen brownies in empty frozen vegetable bags.
Jen @ the baked lifeThese look amazing. I am a huge fan of eating frozen March 8, 2011 4:39pm
baked goods, especially brownies and shortbread cookies.
StephanieWow, these look amazing! They kind of remind me of the March 8, 2011 5:15pm
cupcakes my co-worker made for Christmas – which was basically a molten chocolate cake with a
Girl Scout thin mint cookie on the bottom. Reheat in the microwave for 15 seconds and dig in!
pickyin @ LifeIsGreatAm going to get your books but meanwhile, thank God March 8, 2011 5:17pm
I’m a lover of Andes. Oh and on the hair bleaching bit, I say go for it David. Am sure by now you
would’ve figured out that word in French.
https://www.davidlebovitz.com/chocolate-mint-brownies/ 8/21
07/06/2019 Chocolate Mint Brownies - David Lebovitz
SusanMy favorite part of the brownie is the edge. I love the slighty firm, March 8, 2011 5:19pm
chewy/crisp mix where the chocolate takes on a deeper, almost bitter, note. I always pose a self
sacrificing face and offer to save my family from my poor attemp at baking brownies (wink, wink)
by eating all the edges. Ah, the things we do for friends and family!
.
There was a mint brownie recipe that made it’s way into all the little church cookbooks years ago.
It had a top layer of green mint filling flavored by creme de menthe. I never made them because
the base of the filling in most recipes was cream cheese. That tangy cheese mint combo is loved
by many but just didn’t appeal to me. Still doesn’t. So, I keep Mint Oreos in the freezer. They are
wonderful frozen.
ClaudiaAm now on a mission to discover more about Maida Heatter – March 8, 2011 5:33pm
especially since she has such a civilized take on the use of baked goods. I’m glad you didn’t give
the weight – sometimes ignorance is blissful. As are the brownies. I’ll eat all the slightly burned
edges and give away the center. Maybe. We’ll see.
My Kitchen in the RockiesWell, am I lucky, since I own your book to bake March 8, 2011 5:42pm
the thin mints. My daughter has been watching over her Girl Scout thin mints with eagle eyes. No
way, she would be sharing.
Thanks for the tip to freeze the brownies. I just don’t know if we ever had any leftovers to freeze?
Usually they just disappear magically.
MariaI am now wondering how much a kilo of After Eights would cost…The March 8, 2011 5:46pm
Palm Beach brownie recipe is one of my favorites, though I have yet to make a Maida Heatter
brownie recipe I didn’t like!
I’m sure that people would forgive you for the lack of chill on your brownies. And if you cart them
around in January, there would be no difference from your freezer (speaking of which, how on
earth can you fit a whole pan of brownies in your French-sized freezer??)
Becky LandWhich Thin Mints do you mean that are available in the US? Are March 8, 2011 5:48pm
these the once a year thin mints or the candies covered in green foil?
Trevor Sis BoomOh… we have to stop meeting like this. Wow. My blog is March 8, 2011 5:54pm
now officially fat with my weekly attempts at your recipes. Last week Lemon Bars, now these? My
8×8 is getting no rest!
DaniI’ve got two bags of Andes creme de menthe baking chips that have March 8, 2011 5:59pm
been calling out to me to make brownies with. I think this is a sign that I must do it now! I will
have to halve the recipe though…Thanks David for another “timely” post.
https://www.davidlebovitz.com/chocolate-mint-brownies/ 9/21
07/06/2019 Chocolate Mint Brownies - David Lebovitz
wellfedfredGirl Scout Thin Mints are better frozen also (sigh) March 8, 2011 6:05pm
Linda1) What kind of flour do you use? 1-2/3 cups = 170 g, that would March 8, 2011 6:25pm
make 102 g/cup, I hope my math is good. Cookbooks tell us 1 cup flour = anywhere between 120
and 140 grams. Is it a matter of “scoop and level’ vs. ‘spoon and level’? Naturally, if it’s 102 g,
then it’s carved in stone for me.
2) Is flour added during step 5?
Jessica PollakWhen do you add in the flour? I’d like to make these as they March 8, 2011 6:28pm
are different from our usual mint brownies, which have a layer of mint frosting covered with a dark
chocolate layers. The freezer trick is dangerous!!
Jessica PollakOh, read it over again more closely. Was distracted by the March 8, 2011 6:29pm
nuts. Nevermind!
Linda: I use 1 cup=140 grams of flour but since the flour gets sifted for this recipe, it’s
aerated and quite a bit lighter. I sifted right into the measuring cup the swept the excess
away with a knife. And yes, it’s added in step #5, after the chocolate.
sandra: …it’s fun to put those mints on a warm cake then frost it with them, too!
Sam at Broke and ChicI know that “wow” isn’t a particularly inspired March 8, 2011 6:31pm
comment but the brownies look almost beyond words. They would be a superb dessert for a dinner
party, it seems to me…
naomiI had to buy her book after reading about her flinging brownies to the March 8, 2011 6:32pm
crowd when she was presented a James Beard award. The book is as entertaining as your writing.
She’s still around, right? I hope so, because once I found out about her, I felt like she’d flung me a
brownie. (She uses York Peppermint patties.)
https://www.davidlebovitz.com/chocolate-mint-brownies/ 10/21
07/06/2019 Chocolate Mint Brownies - David Lebovitz
But interesting she uses York peppermint patties. They’re fine but when I go to the US, I
see long packages of peppermint patties in stores for 99 cents, so I would recommend
those personally.
AnnaHow ironic that I jumped over to this post with a diet product ad on March 8, 2011 6:35pm
the right gutter. Waiter, one frozen brownie with a Slim Fast chaser, please!
StephanieI made your lemon bars a few weeks ago and stashed them, March 8, 2011 7:03pm
individually-wrapped, in the freezer in hopes of keeping them around a bit longer. No such luck
(surprise, surprise)! And they were fantastic frozen too!
Stephanie - Chocolate and ToastWell, there go my plans for being productive March 8, 2011 7:20pm
today. Trouble. Serious trouble.
David, if you get a chance please point us toward which of your books has the thin mints recipe. I
don’t think I have it in my collection, and now it feels absolutely essential!
hagI love chocolate and mint! These will have to be a must try! I really like March 8, 2011 7:54pm
the idea of baking things in the middle of the brownie mix. I wonder if peanut butter cups would
https://www.davidlebovitz.com/chocolate-mint-brownies/ 11/21
07/06/2019 Chocolate Mint Brownies - David Lebovitz
Sherry ThrasherSeriously, if these brownies are anywhere nearly as good as March 8, 2011 8:56pm
your dulce de leche brownies then I’ll probably will just die and go right on to heaven.
Love receiving these e-mails. If I ever make it to Paris, I’ll treat you to coffee.
Many thanks!
Sherry
Another use for those theoretically “leftover” brownies, of any kind, is to chop them into small
cubes and fold into a traditional cheesecake recipe. The cheesecake is beautiful when sliced and
freezes perfectly, and provides two sins-cheesecake and brownies-at once.
First, please take a look at the links in the post. Both links at the end of the article direct you to
the same site: Baking Ingredients and Substitutions.
I do not know if anyone commented on resources, but Callebaut makes great unsweetened
chocolate, but only in the large block format (5kg), which is way too much for home baking use.
However, there are stores that cutting them into manageable pieces for home bakers; in my area
that would be Wholefood Stores. Please do not buy Bakers’ unsweetened chocolate; it does not
even tastes as chocolate.
Lastly, interestingly enough, we are starting a new blog site where the aim is to correct mishaps
and errors in baking, or improving a recipe that may not work for everyone. So happen, that our
first reader baked a brownie, where she changed the original recipe by trying to add marshmallow
to it. Anyway, to make the long story shorter, a cakey brownie does not taste better frozen, or
cold (that is what the baker baked). So, while the brownie cake appeared to be quite unappealing,
https://www.davidlebovitz.com/chocolate-mint-brownies/ 12/21
07/06/2019 Chocolate Mint Brownies - David Lebovitz
to say the least, it tasted best the day it was baked. Once I put it in the refrigerator, it not only
changed the taste, but the texture, as well and not for the better.
In conclusion, the fudgy brownies are too heavy, at times it feels like mud smeared all over in your
mouth, if you eat it immediately, but it taste great cold, or at least after it was refrigerated
overnight.
Beccy HSecret to cutting brownies . . . . . use a plastic knife. I don’t know March 8, 2011 10:25pm
why this works but it does!
Laura Kumin @MotherWouldKnowI’ve had mint brownies that seem as March 8, 2011 11:33pm
though they were made from your recipe. They were absolutely the best brownies I have ever
eaten – and believe me, that’s high praise. I agree on the freezer trick – I discovered it by
accident after a party when brownies were left over. We put a bag in the freezer and though
typically baked goods don’t taste after being frozen, those brownies did improve. I’ve tried to
repeat the frozen brownie trick, but someone in my house keeps eating the brownies as soon as
they hit the freezer. I’m thinking of making these brownies and freezing them in wrapping labelled
as chopped meat.
https://www.davidlebovitz.com/chocolate-mint-brownies/ 13/21
07/06/2019 Chocolate Mint Brownies - David Lebovitz
Read this post first thing this morning, and since I had the day off, just had to try it. I too used
York Peppermint patties (two 12 oz. bags with two patties to spare.)
I agree, awesome brownies!
David I haven’t heard that, but if that was true, I think there might
March 9, 2011 9:53am
be a lot more freezers sold! I would certainly consider getting a bigger one…
wellfedfredyes, Girl Scout Thin Mints are cookies, and are just one example March 9, 2011 3:39am
of how life is better with chocolate, chocolate is better with mint (more often than not), and
chocolate+mint = better frozen. Enjoy.
DAVID
Ooooh! brownies. One of my favorite desserts. Thank you for such a fabulous web. My time to
bake is now very limited, but I close my eyes and pretend that I’m eating what you cook. I have a
fantastic imagination.
Tom LIna Garten recommends one chill her brownie recipe overnight in its March 9, 2011 5:12am
tray and I’ve always done that and found it makes cutting them up much easier, plus I do agree
that it makes the taste POP. So you are on to something, David. As usual. Big hugs for this recipe
too…
https://www.davidlebovitz.com/chocolate-mint-brownies/ 14/21
07/06/2019 Chocolate Mint Brownies - David Lebovitz
Thanks for adjusting the recipe to tell us what to do with the sugar and flour. The earlier posted
version was confusing.
Have you come across Audrey Hepburn’s brownie recipe? It’s plain & simple but hard to beat.
After all those years of crunching rock-hard cookies, now I won’t even eat a cookie that isn’t frozen
– unless it’s less than about 30 minutes from the oven.
Looks like I’ll be making brownies this weekend. If they’re 1/2 as good as the Baked Altoid
brownies, it’ll be a success.
In the US, btw, I think the most common unsweetened chocolate brand is Baker’s unsweetened.
Regarding Girl Scout cookies, the peanut butter flavors were always my favorites–I believe they
are called Do-si-does and Tagalongs. I wonder what these brownies would taste like with other
types of cookies crushed within…hmmnnn…shortbread cookies like Trefoils might also be nice…
And thank you for your expose of the most bogus diet tip of all time–freeze the chocolate to
prevent yourself from eating it, indeed! Hmph! Freeze the chocolate into a new form of
deliciousness, they should say!
https://www.davidlebovitz.com/chocolate-mint-brownies/ 15/21
07/06/2019 Chocolate Mint Brownies - David Lebovitz
LeslieAh David, you are the master – you take an ordinary thing and work March 9, 2011 3:03pm
your magic and look what happens! Now for my trick, paring this
down for two people. Many thanks – again. I love ready all the comments, you do get us all going.
KatherineGood grief, David. Usually I’m not a fan of brownies (I know, I March 9, 2011 7:09pm
know), but these. . . these look spectacular. I have to bake them. Now. Yesterday. Thanks!
Carolyn ZAt our local farmers’ market, one of the sellers puts aside the March 9, 2011 7:39pm
brownie edges. He sells them for $1 a small bag. These then go into the freezer to be eaten when
I need a brownie fix. I’m out now, but I did find a bag of Girl Scouts thin mints yesterday. Yum! I
wish we had a bigger freezer.
Carolyn Z
https://www.davidlebovitz.com/chocolate-mint-brownies/ 16/21
07/06/2019 Chocolate Mint Brownies - David Lebovitz
SarahI made these for Christmas this year – saw a similar brownie recipe in March 9, 2011 7:40pm
the Cook’s Illustrated cookie issue. But instead of using the store-
bought mints, I made a batch from your book. They turned out great! I did one set of dark-
chocolate mints, and a batch of white-chocolate mints, so the brownies had some variety. So
tasty… And so easy!
DavidBetty: I have one of those pans (they’re called Baker’s Edge pans) March 9, 2011 11:41pm
and while I do like it, one does need to reconfigure recipes to fit into it as it’s not a standard 8×8
size pan. However according to their website, a 9 x 13-inch pan is a similar equivalent. One just
needs to be sure to follow their guidelines for baking times. I do like mine although I don’t use it
for recipes here because the cooking times vary.
Sarah: The problem with making them yourself, is that it’s very very hard not to eat them all. I
had to really keep my hands off them until after I was sure I had enough for the brownies. I love
peppermint patties!
Kiran: I made that chocolate sorbet for a dinner party last week and forgot how good – and how
rich – it was. Everyone scraped their bowls clean, though..
Can’t imagine how the mints can out from being sandwiched between the layers. -dl
Perhaps you should form a relationship with G. Detou and have your own Lebovitz shop on the
side. I showed up G.Detou the other day after obsessing about this perfect St. Patrick’s Day
recipe, and they are sold out of 100% cacao chips and all they had was a 3kg block! I certainly do
not have use for that much chocolate. Any other alternatives to G.Detou for the chocolate? I’ve
tried a few supermarches and the most % cacao they carry is 85%.
HELP!!
Stephanie BrooksMy layer of small York Peppermint patties started sinking. March 11, 2011 6:17pm
I beat everything for 10 minutes with my Kitchen Aid Mixer, but did not add nuts. Hopefully all will
look nice when cooled!
I have a question about the baking time for the Dulce de Leche brownies (in your book “The Sweet
Life in Paris”), and wasn’t sure where to post it, but thought another brownie entry would be as
good as I could find…. At any rate, the baking time listed in the recipe in the book is 45 minutes.
That’s longer than any brownies I’ve ever baked before, but I thought perhaps the caramel
required the longer baking. At any rate, I took them out at 39 minutes. The edges were quite dry,
but I cut them off, before serving them. My husband said that they were the best brownies he ever
ate, and I, personally, tend to like more cakey than fudgey brownies, so was happy with them. But
I’d like to try them as you intended, so would appreciate if you could confirm the baking time.
Also, noticed there is no salt added to the recipe (although you mention one can use salted
butter). Can you confirm that “No salt” is also correct?
Thank you so much! I enjoyed your book (and blog) immensely, and plan to visit some of the
places mentioned on my next trip to Paris in May.
Baking times on anything may vary depending on the material of the baking pan or dish (glass
versus metal) and ovens have hot (and cold) spots, so bakers generally should keep a
thermometer in their oven, as I do, but also be aware that ovens are very different. There is no
salt in that batter because I put it in my dulce de leche when I make it, but you are welcome to
add some the next time if you’d like. -dl
I have to say that the inside brownies are much prettier than the outside ‘crust’ edges, but the
ugly edges are delicious!
https://www.davidlebovitz.com/chocolate-mint-brownies/ 18/21
07/06/2019 Chocolate Mint Brownies - David Lebovitz
I’m going to post the pictures on my blog later on with a link back to your website–the only thing I
would really add is that for me, making this recipe was very messy. With all of the chocolate I
used, I had chocolate on my clothes, face, and hair. A change of clothes before going out is very
much advised, but they’re certainly worth it–going to bring them to my yoga class tomorrow as a
present to enlighten someone’s birthday :)
BrianJust made these with your thin mints from The Perfect Scoop. They March 15, 2011 7:01am
are spectacular with a scoop of your anise ice cream on top. Just so you don’t have to wonder
anymore, they weigh about 5.5 lbs (2.5 kg).
I served it with real mint tea and white wine poured over ice.
BarbaraAre you sure the brownies are to be baked at 425 F/218C for 35 March 17, 2011 4:30pm
minutes? I took them out at 30 minutes and good thing. I tasted them before I put them out for
my office – they were like sawdaust. I wasted a lot of chocolate and mints not to mention my time
on this recipe. It went into the garbage can. I was really disappointed…
jenniferci made these last weekend and they were waaay too sweet & March 24, 2011 10:10pm
sugary for me…i’m going to stick with my ina garten outrageous brownie recipe, it’s tough to beat
:)
Well, I made the peppermints from Perfect Scoop (triple recipe) and found that it was very hard to
dip. I had enough to make 2 batches of brownies. The peppermint was hard to dip in large pieces,
so I’m not sure what went wrong. I did chill the insides overnight before dipping.
2nd question. I do check my oven temp with a laser thermometer, but the top of the brownies
were burning after 17 minutes. I don’t have a clue what was wrong….. At least there’s enough
peppermint for another batch of brownies, but I’ll wait until someone can help. Help!!
I did not dip the pieces in chocolate, due to their size, but instead spread chocolate over
the top as shown in the post.
janniferc: Make sure to use 100% cocoa or unsweetened chocolate (not bittersweet
chocolate) in the recipe.
AnnieI was just looking over the recipe with the idea of making the March 27, 2011 12:58am
brownies tomorrow as I made the peppermint today. However, the sugar weight for the brownies
seems to be out. The recipe asks for 3.25 cups/350 grams. Should this be 700grams? I believe the
expected weight of a cup of sugar is 200 grams.
Thanks.
https://www.davidlebovitz.com/chocolate-mint-brownies/ 21/21