I must admit. I wasn’t so enamored with these brownies when I read the recipe. This week’s Tuesdays with Dorie is all about the gooey goodness of brownies made by pastry chef Rick Katz as chosen by Tanya of Chocolatechic on page 91 of Dorie Greenspan’s book Baking: From My Home to Yours. But then again, it is chocolate and that is something I cannot resist. So I went ahead and made a batch. Right during the Superbowl game between the Saints and the Colts. (You can quit yelling now.) It did help me stay away from the sumptuous feast we had–for a few seconds. But, back to the brownies. I wasn’t going to serve it at the party. It was to be my own stash, tucked away in the freezer, for one of those cold, snowy days and best enjoyed with a hot espresso.
The process didn’t take long. It was a recipe much like any other brownie recipe except that Rick Katz’s (who made this for Julia Child by the way) method involved whipping the eggs and then folding it in the batter of chocolate and butter. Hmmm….isn’t that interesting? It made for a gooey, fudgy center and a spongy brownie. I wasn’t sure what happened to the extra 2 ounces of coarsely chopped chocolate listed in the ingredients. I didn’t find it in the rest of the recipe so I just sprinkled them in the batter before baking. And they got lost again. I found them at the bottom of my brownies!
So what’s with the green stuff? Hey, I had some leftover mint chocolate chips so this adventurous, crazy baker decided to make GREEN BROWNIES. Or should they be called GREENIES? Here’s how I tweaked Dorie’s recipe to make my delicious and heavenly minty green brownies.
GREEN BROWNIES (Mint Brownies)
- 1 cup whole wheat pastry flour
- 1 tsp salt
- 2 sticks butter unsalted, cut into smaller pieces
- 4 ounces mint chocolate chips
- 1/2 cup sugar
- 1 tsp vanilla extract
- 4 eggs
- Preheat oven to 350F. Combine salt and flour in a bowl and set aside.
- Melt chocolate chips with butter in a heatproof bowl over steaming water. Stir until just about melted (butter not separating). Remove from heat then add vanilla extract, stir and set aside.
- In a separate bowl, whisk eggs and sugar. Place half of this mixture in a standard electric mixer (or use hand mixer). Pour the other half into the chocolate mixture and stir until just well combined.
- Whip the egg mixture in the mixer until double in volume. Carefully fold into the chocolate mixture. Slowly add the flour mixture by sprinkling on top and stirring carefully using a spatula until they disappear. Pour the batter onto a silicone or greased square baking pan.
- Bake for 25 to 28 minutes or until top is dry. Brownies should be just set in the center (not dry) and gooey. Transfer to a rack and let cool to room temperature. Cut into bars.
Notes: These will keep for 3 days at room temperature and up to 2 months in the freezer when wrapped properly in plastic or foil.