(Yield: 12–16 brownies)
- 1/2 cup unsalted butter, plus 1 tablespoon, divided
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup Dutch-process cocoa
- 3 large eggs
- 3/4 cup flour
- 1 teaspoon baking powder
- 1 cup mint chocolate chips
Preheat oven to 350 degrees F. Line a round 9-inch pan with parchment paper and rub with 1 tablespoon butter.
In a medium saucepan, melt the 1/2 cup butter over medium-high heat. Add sugar and salt and stir until the mixture turns a pale yellow.
Transfer the mixture to a large mixing bowl. Blend in the vanilla and cocoa, and then add the eggs. Mix until shiny, about 1 minute.
Add in the flour and baking powder. Stir in the mint chocolate chips.
Pour the batter into the prepared pan. Make sure you spread it to the edges.
Bake for 32–36 minutes until the top of the brownie is set. Insert a toothpick in the center to make sure it’s cooked through. A tad of chocolate at the tip is fine.
Remove from oven and cool 15–20 minutes before cutting. For the prettiest brownies, wait until they are completely cool. No crumbs!
Once cool, cover any brownies that you’re not eating tightly with plastic or store in sealed glass containers.
*To make these gluten-free, which are delicious by the way, substitute out the regular flour with gluten-free flour and add 1 teaspoon of whey powder.