church meets near SLU and we have a few students who attend regularly, so we thought it'd be fun to have them and a few of their friends over for a meal. Ryan and I aren't so far out of college that we've forgotten how awesome it is to get a (free!) meal that isn't from a dining hall or a fast food restaurant.
This brownie recipe was passed along to me by my friend Paige. It's from Food.com, and the brownies are actually called "Whatever Floats Your Boat" brownies...it's a pretty basic brownie recipe that suggests adding 1-2 cups of your own mix-ins. This time, I used a sleeve of coarsely chopped thin mint cookies that were hanging out in our freezer. Overall, I thought the brownie recipe was great--easy to make and perfectly chewy and chocolatey. I can't wait to try it with other add-ins (if you aren't going the minty route, omit the peppermint extract and instead include 2 tsp of vanilla extract).
One Year Ago: Chicken Paninis with Pineapple Black Bean Salsa
Two Years Ago: Strawberry Banana Bread
Thin Mint Brownies
inspired by Food.com
-1/2 cup butter, melted
-1/2 cup unsweetened cocoa
-1 cup sugar
-1 tsp vanilla
-1/4 tsp peppermint extract
-1/2 cup flour
-1/4 tsp salt
-1 sleeve Thin Mint cookies, coarsely chopped
1. Preheat oven to 350F. Line an 8 or 9-inch square pan with foil and grease. Set aside. In a large mixing bowl, combine butter and cocoa with a spatula until combined.
2. Add sugar and mix. Add eggs, one at a time, and mix until mixture is blended. Stir in vanilla, peppermint extract, flour, and salt. Fold in Thin Mints.
3. Pour batter into the prepared pan, spreading evenly. Bake for 20-25 minutes, until inserted toothpick comes out with a few crumbs (do not overbake!). Remove from oven and allow to cool on a wire rack before cutting into squares.