Fresh Mint Brownies

My son Taylor is visiting me and he likes brownies, or anything chocolate but without nuts. I thought I would see if I could slip him a brownie with a little candied fresh mint leaf on it, actually I think he removed the leaf before he ate one. But, the leaves are good and add a little burst of mint flavor to the brownies. He likes them, I got the thumbs up sign.


I love fresh mint and keep a couple of varieties in pots outside my kitchen door so they don't completely take over my garden as they are known to do! I'm still into 'Baking For All Occasions' by Flo Braker and her recipe for these minty chocolate brownies sounded intriguing to me. I also realized that I don't have very many recipes containing chocolate on my blog and I need to rectify that situation by posting this brownie recipe!

Thanks to my mom for giving me this lovely little vintage plate she found at an estate sale a few years ago, I just felt like showing it off with my brownies! I guess I should check ebay to see if I can find a few more....or maybe just leave well enough alone!

Ingredients and Directions
Fresh Mint Brownies from Flo Braker

Brownies

1 & 1/3 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 & 1/2 sticks unsalted butter
4 ounces unsweetened chocolate, chopped, I used Guittard chocolate
2 tablespoons water
1/2 cup chopped fresh mint
2 cups sugar
4 large eggs, lightly beaten

Candied Mint Leaves

Organic fresh mint leaves, at least one per brownie
1 egg white, beaten until foamy
1/2 cup sugar


Preheat the oven to 325°F

Grease the bottom and sides of a 9X2 baking pan or cover the inside with lightly greased aluminum foil so you can lift the brownies out of the pan.


To make the brownies

Sift together the flour, salt and baking soda and set aside. In a small heavy saucepan melt the butter and the chocolate over a low heat. Be sure to stir it often. Remove from the heat, stir in the chopped mint and water. Set aside to cool for 10 minutes. Press the chocolate mixture through a medium sieve over a large bowl, toss the mint. Stir in the sugar, the eggs and then the flour mixture. Stir until everything is well blended. Pour the batter into the prepared pan and smooth out the top. Bake for about 40 minutes. Let the brownies cool in the pan as long as possible.


To make the candied mint leaves

Rinse the leaves and pat them dry , be careful not to tear them. Dip them in the egg white and then in the sugar. As the leaves are coated place them on a plate lined with a paper towel. Let them dry in the fridge while the brownies cool.

When the brownies are cool cut them in squares and decorate them with a candied mint leaf.