Susie loves to bake and she bakes great cakes. Susie makes some pretty awesome brownies, too, and since her sons are grown and live away, she doesn’t bake as often as she used to. Often when she does bake, she brings in plates of things to share with all of us at work because otherwise it’s too much. We do not object.
Susie makes a mint chocolate brownie that is simply divine – fudgy, rich and just a hint, a whiff of mint. So often mint overpowers the party, but not on this plate.
Susie has been making brownies with the Ghirardelli’s sweet ground cocoa.
She also adds chocolate chips and Andes crème de menthe baking bits to thoroughly gild this lily. The Andes bits are fairly fantastic because they’re not too mint, encased as they are in chocolate.
The recipe is on the back of the Ghirardelli Sweet Ground Cocoa bag. Susie left me a bag full of ingredients (talk about your Merry Christmas) with a note that said she didn’t use the baking soda.
I started getting ready:
Oven to 350° (open it and make a quick check that nothing besides the racks are lurking there….)
2 eggs; ¼ cup sugar; 1 tsp vanilla;
½ cup butter
……and it needs to be melted – this is a job for the new mini-saucepan! Don’t throw that butter wrapper away – use it to grease the pan [I have a baggie in the freezer for saving butter wrappers].
¾ cup Ghirardelli Sweet Ground Cocoa (note: this is on the bag, too: “Unsweetened Cocoa Substitution: For each ½ cup Unsweetened Cocoa, use 1 cup of Sweet Ground Cocoa and decrease the amount of sugar the recipe calls for by ½ cup.” In short, the Sweet Ground stuff is equal amounts of cocoa and sugar, adjust accordingly.
2/3 cup unsifted flour
¼ teaspoon baking powder*
(*When Susie left me a note that she said doesn’t include the baking soda, I went through and as there was no baking soda, I put the baking powder in. Later, I realized she must have meant baking powder; the brownies from the batch I put it into were still good and squidgy…you’re on your own here. I’m sure Alton Brown has a video somewhere of the difference between leavens in the brownies or not, probably called “Welcome to the Dark Side: The Brownie Apocalypse”….but I digress.)
¼ tsp salt; ½ cup of walnuts, chopped; ½ cup chocolate chips and ½ cup creme de menthe bits
- Grease an 8 or 9 inch pan.
- Beat the eggs with the sugar and vanilla, add butter.
- Mix the cocoa, flour and salt together.
- Add the drys to the wets, stirring well.
- Stir in the nuts and then the chips.
- Spread into the prepared pan.
- Bake 20-30 minutes.
- From bag: for extra chewy brownies, use 9” pan and longer baking time.
- Cut into squares. Makes 16-20 brownies. Serves 2 (or more if they insist….)
Adapted from the back of the Ghirardelli’s Sweet Cocoa Powder bag, notes and technical assistance from Susie Walker.
PS – Alton Brown HAS covered the brownie…..