My wife Michele’s theory is that since we love the pure chocolately goodness of classic plain brownies, the addition of that extra layer of flavor, especially one as distinctive as mint, just throws everything off. That could be.
Also, I don’t like the combination of nuts and mint, and so these didn’t contain walnuts or pecans like they usually would. Maybe it’s nut denial that has me in this anti-mint mood. Anyway, enough about my problems, if you like chocolate mint brownies, which based upon all the requests I got, many of you do; you’ll probably love these.
I’ve used a very stripped-down method here that requires almost zero technique, and uses only cocoa powder to achieve a dense, chewy, very chocolatey brownie. I hope you give these a try, and if you don’t enjoy mint either, just leave them un-iced, or add another flavoring like vanilla, orange, or rum extract. Enjoy!
Ingredients:
1/2 cup (1 stick) unsalted butter
1 1/8 cups sugar
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs
2/3 cup all-purpose flour
For the icing:
1 cup powdered sugar
1/4 tsp mint extract, or to taste
2 tbsp milk
