Monday, March 12, 2012

Instantaneous fulfillment

9:45 pm: I read this blog post about thin mint brownies.

10:00 pm: I decided that since I had just brought home a box of thin mint cookies tonight, it was a sign.

3/4 of a sleeve of cookies go in the middle of your brownie batter

10:15 pm: I was in my kitchen, mixing up chocolate and butter and sugar and flour and eggs and vanilla. Ohhh, and don't forget the thin mint cookies, roughly chopped.

Thank you Instagram for helping me with my impromptu blog entry.

10:45 pm: I pulled the brownies out of the oven and (not-so-patiently) waited for them to cool. To pass the time I went back to the blog I found this recipe from, and it turns out she's put all kinds of cookies/candies in her brownies. (That sounds dirty... it's not.) Oreos, snickers, rolos, toffee, and more! {swoon} This woman is a genius.

11:10 pm: I couldn't wait any longer and had to have a bite (with a glass of milk, of course). The brownies were perfectly warm and gooey in the center. Perfectly chocolately. And just the right amount of minty kick! I was surprised though that the crunch of the cookies was pretty much gone after baking, but I guess they became one with the brownie.

Thank you iPhone for helping me with my quick pictures. 
Although brownies don't photograph all that well in my artificially lit kitchen.

11:45 pm: Blog entry done.

Yours in loving the rare moments of impulsivity and "instantly" fulfilling my desires (in 2 hours),

Thin Mint Brownies, from My Baking Addiction

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup butter, cut into large cubes
1 1/4 cups white sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract, optional (I didn't use it and still felt the mintiness come through quite well just from the cookies)
1/4 teaspoon fine grain salt
1 cup all-purpose flour
10 Thin Mint Cookies, roughly chopped

1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with wax paper or foil and spray with nonstick cooking spray. (See note at the bottom for a great tip!)

2. In a large microwave-safe bowl, melt the chocolate and butter on medium (50% power) for 3-4 minutes or until butter is melted. Alternatively, melt the butter on very low heat over the stove, or using a double boiler, and transfer to a large bowl after chocolate is completely melted.

3. Stir in sugar and add in eggs, extracts and salt; mixing until thoroughly combined. Gradually add in flour and stir until just combined. 4. Spread 1/2 of the batter into prepared pan. Add an even layer of Thin Mint Cookies and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake. (I cooked mine for 30 minutes. My toothpick tester came out still a bit wet- that's what you want to see.)

4. Remove to cooling rack. Allow to cool completely before cutting. If desired, top with hot fudge sauce and a dollop of freshly whipped cream. Or serve with a large glass of cold milk. :)

How to Prepare Your Brownie Pan

Cooks Illustrated taught me this crazy awesome tip. I promise it'll change the way you make brownies or cookie bars forever.

1. Lightly spray square or rectangular pan with baking spray. Place two sheets of foil, parchment, or wax paper perpendicular to each other in the baking pan, pushing into the corners and up the sides. Spray with nonstick cooking spray.

 2. After the bar cookies have baked and cooled, use the overhang to magically lift the whole thing from the pan. No mess! No fuss! No using your knife on your nonstick pans! Absolute genius.


Korena said...

Oh, I have been here - 10 pm and being urged by my roommate to bake a cake by midnight! That's a challenge that you can't walk away from, really. I found that putting it in the freezer is a good way to cool it down quickly so you can devour it sooner :)

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