February 19th may just be a better day for chocolate than February 14th….The US National Confectioners Association has declared February 19 to be Chocolate Mint Day! This flavor combo happens to be one of my all-time favorites (salted caramel chocolate is a close runner up!)
There has been a lot of talk about how chocolate has health benefits lately, which may be true if you are eating minimally processed dark ( >70%) chocolate, making sure cocoa mass/solids is the 1st ingredient (not sugar). This way you are getting the most flavonoids (an antioxidant). Also, if you like cocoa powder as much as I do (I add a teaspoon to my coffee, some teas, plain yogurt, oatmeal etc) make sure you don’t use dutch processed cocoa as this alkalinization process markedly reduces the antioxidant content. With that in mind, I don’t usually eat chocolate for the antioxidants (which I can get in many other foods) I eat it for pleasure! And that is exactly what this post is about.. because this recipe is by no means healthy…so eat lots of vegetables at dinner! ;)
These brownies are very easy to make and only require 1 bowl to lick
to wash when you’re done! They are fudgy, chewy, minty, chocolatey goodness…pretty much just the best things ever!
Mint-Stuffed Dark Chocolate Brownies
Makes 12 (if you resist the urge to eat batter…I usually end up with 11 slightly bigger ones)
- 1/2 cup (1 stick) unsalted butter, at room temperature and cut into pieces
- 8 ounces semisweet or bittersweet dark chocolate, chopped (or use dark chocolate chips)
- 1 cup sugar
- 3/4 teaspoon salt
- 3 large eggs
- 1/2 cup all-purpose flour, (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 12 (1 1/2 inch) chocolate covered peppermint patties (such as york patties)
Preheat oven to 350°F. Line a muffin tin with paper liners.
Place chocolate and butter in a large microwave-safe bowl and microwave in 30-second bursts, stirring between, until just melted and smooth.
Whisk in sugar and salt until smooth. Whisk in eggs. Gently whisk in flour and cocoa until just smooth (do not over mix).
Spoon 1 heaping tablespoon of batter into each lined cup. Press 1 peppermint patty on top of batter. Top with 2 more tablespoons of batter, covering peppermint patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway into the centers comes out with only a few moist crumbs attached, about 25 to 30 minutes (I like mine slightly under done, usually 25 min)
Transfer tin to a wire rack and cool completely before removing cupcakes. Eat immediately, with vanilla ice cream.
Brownies can be stored at room temperature in an airtight container for up to 3 days… if they last that long.
Peanut Butter Cup Stuffed Version
- Replace mint patties with mini peanut butter cups (I added 1.5 per cupcake)
- Ice cupcakes when cooled with a peanut butter icing (googled a recipe)
- Top with half a PB cup