Mint “fancy brownies”
Who doesn’t love a great brownie? But when you want to do something a little fancier, what can you do that hasn’t been done a thousand time already? Essential oil flavors!
As you may have guessed by my Mint Nutella post, I may have a thing for mint and chocolate together. Okay, more than a thing. It’s my kryptonite.
So, I’m also known for my mint brownies.
Recipe:
Start by mixing up your favorite plain/fudgey brownie recipe or boxed mix prepared as specified on the package.
Then add Peppermint essential oil (therapeutic grade that is labelled for internal use—if you need to purchase oils, contact lynn@holisticessentialshealth.com). I used about 6 drops for 1 batch for a slight hint of mint through the brownie. Add more if you want a stronger mint flavor.
Additions and alternate fancy options:
To really beef up the mint factor, I like to add a layer of Andes Mint Baking Chips over the top of the brownies as soon as they come out of the oven and they will melt into a mint shell over the top. (Warning: avoid the rookie mistake of waiting until the brownies have completely cooled to score the top, as the shell on top of the brownie will just break and fall off the top of the brownies. If you wait about a half hour and then score the shell, you will have a much easier time of cutting and serving the brownies with the shell still intact.)
Make them mint rocky road brownies, by adding not just the mint oil, but a cup of mini marshmallows (more or less—I suggest more is never a bad idea) and a half cup of pecans or walnuts.
Other flavors: orange would probably be good if you like those chocolate orange things that you slam to break and then eat the sections; cinnamon might be a good seasonal option; and other mint flavors if you prefer wintergreen or spearmint over peppermint. And if you’re one of those really fancy people who likes the taste of lavender, maybe lavender brownie could be your thing.