There was a diner near my house growing up. It was in a strip mall next to one of those hibachi Japanese restaurants that was so popular in the 90s. And there was a pet fish store that I’d often frequent, too, where I’d look at all the fish, and plead with my mother to buy me the most exotic, beautiful one in the aquarium. We were usually on our way to dinner at the diner. My dad didn’t care for it much, so it was usually an event reserved for when he was out of town on business.
The meal was mediocre at best, but it was exciting because we would eat breakfast for dinner and the best part of the entire meal was at the end. They’d drop the check at the edge of the table, along with a few Andes mints and I thought it was the best thing ever.
The combination of chocolate and mint is magical; it’s one part mint and another part dessert. This brownie is everything a brownie should be: it has a crackly top, the inside if fudge-like and chewy (thanks to the brown sugar), it isn’t overly sweet and the peppermint extract adds a bit of freshness to an otherwise decadent dessert. This belongs on your holiday dessert table. It’s that good! All inspired by my favorite diner memento.
Peppermint Fudge Brownies
- 1/2 cup (1 stick) unsalted butter
- 8 ounces semi-sweet chocolate chips
- 3 large eggs
- 1/4 cup white granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon peppermint extract
- 1/2 cup all-purpose flour
- 1/2 cup white chocolate chips
- Large sea salt flakes, for garnish
- Preheat the oven to 350 degrees. Grease a 9 x 9-inch brownie pan and line it with a sheet of parchment, leaving some extra parchment on either side; this will help with removing the brownies. In a glass or stainless steel bowl, nestled in a saucepan with simmering water, add the butter and chocolate chips. When melted, about 5 minutes, stir until very smooth.
- To the bowl of a stand-up mixer, add the eggs, white granulated sugar and brown sugar; beat using the paddle attachment until it turns a pale brown color, about 5 minutes. Add the melted chocolate and mix. Stir in the salt and peppermint extract. Fold in the flour and mix just until combined. Lastly, stir in the white chocolate chips.
- Pour the batter into the prepared brownie pan and transfer to the oven to bake for 25 to 30 minutes, until the tops is crackling and the edges pull away from the pan. Allow to cool completely in the pan; run a knife along the edges and lift up the excess parchment. Cut the brownies into squares and garnish with a bit of sea salt.
Yield: 9 (3x3-inch) brownies
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.