Tuesday, December 27, 2011

Junior Mint Brownies

This recipe comes from one of my favorite holiday cookbooks, The Pastry Queen Christmas by Rebecca Rather and Alison Oresman. I have found so many wonderful recipes in this cookbook, and these minty brownies are one of my absolute favorites. I really like this recipe because it is simple and produces a wonderfully moist and fudgy brownie. These brownies are quite rich so I would suggest cutting them into small bite-sized pieces which I found to be the perfect size for serving, especially at holiday parties.

Junior Mint Brownies 
1 cup Unsalted Butter
6 ounces Bittersweet Chocolate Chips (use at least 60% cocoa)
2 cups Sugar
4 Eggs
1 1/2 cups All-Purpose Flour
1 teaspoon Kosher Salt
2 teaspoons Vanilla
4 packages Junior Mints (1.84 ounces each)

Preheat oven to 350 degrees F. Spray a 9x13 inch pan with baking spray, line with parchment paper then spray parchment with baking spray. In a medium sized sauce pan over medium heat, melt butter and chocolate chips just until melted. Once melted remove from heat and allow mixture to cool for 10 minutes. In a separate bowl whisk together flour, sugar, and salt. Then in another bowl mix together the eggs and vanilla. Add the flour mixture and the egg mixture to the cooled chocolate and mix until just combined. Pour the batter into the prepared pan smooth the top then arrange the Junior Mints in even rows across the top of the batter, making rows of 10 down and 8 across. Bake for 30-40 minutes or until edges pull away from sides and center is set. Cool brownies in pan then freeze uncovered for about an hour to make the brownies easy to cut.

Recipe from The Pastry Queen Christmas 


  1. How do the junior mints get used?

    1. Oops sorry about that. The Junior Mints are arranged on top of the batter in rows of 10 down and 8 across.


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