By: Danya Weiner
Disclosure #1: This recipe is an atypical version of the most typical dessert. Ok, continue…
For some odd reason, the (may I saw) amazing combo of mint-chocolate hasn’t become a big hit in Israel. Personally I love the blend, and almost always have a bar of Lindt (Swiss) Mint (70% cacao) on hand (hidden), for those (many) times when I’m craving something bitter-sweet.
A few weeks ago we were invited by friends to a dinner party and I offered to bring dessert. I have a sure-fire recipe for brownies, which I decided I was going to make. The recipe, which belongs to a colleague of mine, Michal Moses, produces the most delicious almost black, rich, bitter-sweet cake. When I got down to making the cake, I realized that I was out of regular dark chocolate, and with two small kids at home, a trip to the market was not in my destiny. There was no other choice than to take my mint chocolate out of hiding. *Disclosure #2- I have a thing for making classic recipes with a twist.
When we shot this for the blog, I felt that these brownies needed a visual aspect to highlight the minty part of the recipe. I had some Mentos in my purse, and I tried them on the brownies. It was an amazing addition; the inner part of the mentos melted and the outer part was crispy- Delicious!
Some tips before getting started:
This is a great recipe for brownies- if you don’t want to go the minty route- simply switch the mint chocolate with the same amount of your favorite type of chocolate.
With brownies- less is more- when it comes to baking time. It’s better to take them out a few minutes too early than a few minutes too late.
I like to store these in the freezer and slowly finish them, while still frozen.
Ingredients for an 8 inch (20 cm) square baking pan:
7 oz./200 grams mint chocolate (no less than 60% cacao)
7 oz./200 grams/1¾ sticks, butter
3 eggs, at room temperature
1¼ cup sugar
½ cup cocoa powder
⅔ cup all-purpose flour
½ package regular (mint) Mentos, cut in half