Brownie Recipe Tips
To put an end to the chewy versus cake-like brownie debate - the more eggs in a
batter, the lighter and more cake-like the brownie will be. Fewer eggs means
denser, chewier brownies.
1/2 C. butter
2 oz. semi-sweet baking chocolate
1 C. sugar
7/8 C. all purpose flour
1/2 t. baking powder
1/4 t. salt
1/2 t. peppermint extract
1/2 C. Andes mints, broken up
Heat oven to 350° F.
Grease an 8 x 8 inch cake pan.
Mix together the flour, baking powder, and salt, and set aside.
In a saucepan over low heat, melt the butter and chocolate, stirring frequently
Remove the saucepan from heat, and let cool.
Beat eggs until light. Mix in sugar, chocolate mixture, and peppermint extract.
Mix in dry ingredients. Add mint pieces.
Spread in the cake pan and bake for 25 minutes or until a toothpick inserted in
the middle comes out clean.
Cool slightly before cutting into squares.