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Home made Mint Brownies By Gene Munson Barry

Updated on February 28, 2014

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My Variation of a Chocolate Brownie

I sort of use a regular "start from scratch" chocolate brownie recipe, and then do my thing to change them up a little.

Mint Brownies by Gene Munson Barry

My brownies as I'm ready to bake them.
My brownies as I'm ready to bake them. | Source

Cook Time

Prep time: 40 min
Cook time: 1 hour
Ready in: 1 hour 40 min
Yields: Makes about 16 brownie squares.

Ingredients

  • 2 Squares Chocolate, Unsweetened
  • 1/4 Cup Butter, Good Quality
  • 2 ea. Eggs, Fresh
  • 1/8 tsp. Salt, Iodized
  • 1/2 cup Walnut meats, Chopped (optional)
  • 1 1/4 cup Brown Sugar, Packed
  • 1/2 cup Flour, Bleached
  • 1 tsp. Vanilla, Extract
  • 3/4 cup Mint, Leaves (chopped)

Ingredients assembled ready to use

Ingredients assembled ready to use.
Ingredients assembled ready to use. | Source

What I Do to Begin

As with any food preparation, I always wash my hands before I begin, and a number of times while assembling whatever I'm going to cook or bake. This is good sensible practice to help prevent the spread of germs..

My wife had a day care business for small children while she was in Minnesota. The state instructor taught her that to really clean her hands, she should recite the whole alphabet while scrubbing with soap and water. It sounded like a good practice to me, so I wash accordingly.

I grow my own mint and harvest it throughout the summer. By doing the continual harvesting the mint keeps renewing itself so there is always plenty. After I have removed the stems, I use a hand chopper and chop the leaves into small pieces. These I pack into plastic storage containers (that I finish filling with water), and then freeze them for use on off season projects such as making the Mint Brownies say in the middle of February.

If unlike me you don't have the mint growing somewhere around accessible you could use store bought like I have shown here.

Mint with stems removed, ready to chop.
Mint with stems removed, ready to chop. | Source

Prepare your Mint

I find that the stems don't chop into small enough pieces to not be obtrusive so I remove the stems before I attempt to use the leaves in the chopper. The stems don't carry as much flavor as the leaves and besides you wouldn't want anything too tough in the texture of your brownies.

Mint Ready

Mint with stems and blemished areas removed.
Mint with stems and blemished areas removed. | Source

Mint ready to be chopped

The photo here I show the mint de-stemmed and prepared to chop into small pieces for use in the brownie mixture.

The second photo here

In this next photo I show the mint by removing any stems and or blemished portions that I don't feel should be used. What I consider bad spots would constitute dry browned areas - anything not bright and green.

After I have sorted the mint leaves I utilize a small custard dish to contain the good mint leaves until I'm ready to chop them into small pieces to be used in the brownie mixture.
















My double boiler all assembled.
My double boiler all assembled. | Source
Double boiler apart to see what it looks like.
Double boiler apart to see what it looks like. | Source

In the Olden Days

In the olden days before microwaves they would use a double boiler,(like I have shown here) to melt things like butter and in this case the bakers chocolate.

This is the way the double boiler worked. It had water in the lower portion which you heated to a boil. Then this heat would warm the upper pan but could not allow it to get hot enough to make what you were liquefying burn. Of course today these are not used much since microwave ovens can do the same thing quite well. The microwave is much simpler as well as being less messy and or wasteful of energy. Today I just placed the chocolate squares and butter in the bowl I was using to mix the brownie dough. I placed it in the microwave and heated it to melt. There was no waste because of the chocolate and butter staying on the sides and bottom of the pan.

Add vanilla

Here I'm adding vanilla to the batch
Here I'm adding vanilla to the batch | Source

In the photo to the right

In the photo below I show my mixing bowl with the melted chocolate and butter. I am adding sugar, vanilla, eggs, brown sugar and flour and then I will blend it all together.

Hand chopper ready to use

Here is a photo of my hand chopper ready to use to chop the mint into small pieces.
Here is a photo of my hand chopper ready to use to chop the mint into small pieces. | Source

My next step

My next step is to use my hand chopper to chop the prepared mint leaves into small pieces. You wouldn't want whole leaves as they would not create a pleasing texture.

Using my hand chopper to chop the mint into small pieces.
Using my hand chopper to chop the mint into small pieces. | Source

As I chop the mint

As I chop the mint I keep a 1 cup measuring cup handy to fill as the chopped mint accumulates. I pack if fairly tightly in the measuring cup.

After I have the correct amount of chopped mint, I then mix it into the brownie dough, making sure to distribute the mint evenly throughout the batter

Now would be a good time to begin to pre-heat your oven.

Once ingredients are all added

Once I have all the ingredients added and stirred together, I use my spatula to scrape all the batter into the 8 inch square baking dish.

Before pouring the completed batter into your baking dish, remember to either spray the dish with a good non-stick cooking spray, or as I do, use extra virgin olive oil to coat the bottom and sides. You could also use butter or parchment paper to line the bottom and sides of the baking dish to prevent the final brownies from sticking.

I have a large spatula that is sort of formed like spoon and I have a flat full-sized spatula. Also, I have a flat spatula half their size. I prefer the half size spatula most of the time, but for this application I used the full size flat spatula.

Ready to be poured into my oil coated baking dish.
Ready to be poured into my oil coated baking dish. | Source
As I pour the batter I scrape the bowl.
As I pour the batter I scrape the bowl. | Source

Pour the batter

After I have all the batter scraped into the baking dish make sure that the mixture is distribuited evenly throughout the full area.

At this time

At this time you could add walnut pieces leaving them float on the top of the batter if you prefer. I personally don't care for walnuts so don't use them. Also the mint seems to be enough of a variation for me. I suppose that you could use other nuts like hazelnuts or add something like M&Ms even.

This next photo

My next photo I show the brownie mix all ready to be inserted into my pre-heated oven to bake.

Ready for the oven

The batter distributed evenly throughout the baking dish.
The batter distributed evenly throughout the baking dish. | Source

Using my wooden oven tool

Using my wooden tool, I pull the oven rack out to make placing the brownie mixture into the oven easier. If you don't have one of these you could use a pot holder. If you have children that you need to find something for them to do as a project, you could purchase some inexpensive wood, and using a hand bow saw they could cut one out themselves.

Special kitchen tool

While in high school I took many classes, one of which was wood shop.
While in high school I took many classes, one of which was wood shop. | Source

Still in high school

While in high school I had many different classes, one of which was wood class. One of our required projects was to make this wooden oven tool. You use it to pull and or push a hot oven rack in or out so as to not burn yourself.

This next photo

In my next photo I show the brownies in the oven ready to be baked. Bake about one hour in a slow oven (300 deg. F)

Ready to bake

All set and ready to be baked.
All set and ready to be baked. | Source

As the brownies bake I check how they are coming along by using a tooth pick (poked in the middle) to make sure that nothing sticks to it after insertion and removal. If you find that the batter sticks when the tooth pick is removed then the brownies are still raw.













Remove the baked brownies

Remove the baked brownies from the oven and allow to cool to room temperature. Once cooled cut into 2 1/2 inch by 2 1/2 inch squares to be served. As a little something extra again, here you could sprinkle with colored sugar, use M&M's, or what ever kind of frosting you like. I sometimes prefer a delicious mint flavored white frosting or a really decadent fudge frosting.

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    • profile image

      Ansar 2 years ago

      I should have the Michael Cook set some where at my paretns house. My plan is to raid my old room on Christmas day and try to find as many tapes as possible to contribute.

    • profile image

      Open 2 years ago

      Jf3 lenne fizikailag megszksoorozf3dni, de mennyire jf3!!! :)Hmm...tulajdonke9ppen időn e9s teren tfal be1rmi megtf6rte9nhet...e9s erre nem is gondoltam! :)nekem inke1bb sokkal szeme9lyesebb, emberibb e9s me9lyebb e9rtelme van-nevezetesen-szerelem. (de asszem e9n elfogult vagyok) :)

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      Luis 2 years ago

      I regret not buynig the Michael Cook set back then. But, I did get a Mark Farina set from Dream it's an awesome set, my tape was chewed up by one of my tape recorders (grrr), this tape was sent to Simfonik for repair to post on this website.