Fresh Mint Brownie
This whole-grain variation of a classic fudgy brownie is one you are going to love!
Servings: 16
Equipment
- 9x9 metal pan
- stand or hand mixer
Ingredients
- 4 eggs at room temperature
- 1 cup brown sugar
- ⅔ cup granulated sugar
- 1 cup fresh mint leaves
- 2 teaspoons vanilla
- ½ cup cocoa powder
- 1 cup whole wheat pastry flour
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ heaping cup dark chocolate chips or chunks
- 6 tablespoons butter
- 2 tablespoons milk
Instructions
- Preheat oven to 325 degrees. Line a 9x9 baking pan with parchment. This isn't necessary but makes the removal of the brownies so much easier. I also like to spray the sides as well. In a small food processor or blender, add granulated sugar and fresh mint. Pulse to combine the mint with the sugar.
- Combine your flour, salt, and cocoa powder in a small bowl and mix well. Set aside. In another microwave-safe bowl, add the butter, chocolate chips, and milk. Microwave for about 35-40 seconds, then mix to melt completely. Set aside.
- Add your eggs to a medium-sized. Blend on high speed for about 3 minutes. Add both the mint sugar, brown sugar, and vanilla and mix for another 30 seconds.
- Pour the melted butter mixture into the egg mixture, this time only whisk to combine.
- Then add in the flour mixture and again, only mix to combine. I like to mix these in with a rubber spatula. Pour the batter into your prepared pan and move to the oven.
- One of the keys to successful whole-grain baking is to make sure you DO NOT OVERBAKE. The perfect time in my oven was 40 minutes. I would count on between 37-42 minutes in any oven.
- You will want these brownies to be underbaked just slightly when removing them from the oven. The carry-over cooking will finish off the baking process.
- Let them cool for about 5 minutes in the pan, then gently lift the parchment paper to remove. Move them to a cooling rack. From here you can either eat them hot, which is awesome. Or you can let them cool before eating them. I promise you cannot go wrong no matter how you decide to eat them!
Notes
- The first suggestion I have is to make sure you beat those eggs really well before proceeding with the rest of the recipe. They will provide much of the structure in this recipe, so don't skip that step.
- You can buy a wide variety of fresh mint, or use your own if you are growing some. The main thing to note is each variety in taste, but it is especially noticeable between spearmint and peppermint.
- I personally prefer peppermint, but use whatever both are really good. I found the spearmint, at least the one I used, to produce a milder mint flavor. That may have just been the one I used though?