Some combinations are just matches made in heaven…among those in my book is definitely the dark chocolate & mint combo. I’ve loved those little Andes candies for as long as I can remember, and those served as inspiration for me to put them into brownie form. They’re dense with just a enough of the mint flavor but not so much that it overpowers the brownie. It’s very subtle.
Ingredients:
- 1 stick unsalted butter
- 1 bag dark chocolate chips
- 3 whole eggs
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- ½ cup gluten free all purpose flour
- ½ cup sugar
- sprinkle of sea salt
- ground cinnamon to taste
- candy canes, crushed
Recipe:
Preheat oven to 350 degrees.
Melt stick of butter and bag of dark chocolate chips in the microwave, taking out to stir every 30 seconds on high power.
Once chocolate and butter mixture is melted, allow to cool for 2-3 minutes then whisk in 3 eggs. Add in the remaining ingredients and whisk all together. If desired, add some crushed candy canes into the brownie mixture.
Pour mixture into 8×8 pan. Sprinkle remaining candy canes on top and bake for 30 minutes or until fork or toothpick comes out clean from the middle.
Enjoy!
PS- You could always make these brownies without the crushed candy canes and you’d have a great recipe for a dense dark chocolate brownie!
xo,
Bess
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