'Mint and chocolate' is one of my favorite flavor combinations. Many times when I make my standard brownie recipe (very similar to this one, in fact), I will add in mint chips to jazz it up. I also adore York Peppermint Patties and Junior Mints.
There was quite a bit of discussion over at the Tuesdays with Dorie blog about mint and chocolate, about peppermint patties and brownies, about peppermint patty substitutes, and about the effect of cooking on said peppermint patties.
I probably misread the recipe, but this is what I used:
It was rather like baking with M&Ms. Some melted, some disappeared, most survived and added a nice minty goodness. The brownies were especially good on the second day.
I lined my pan with the non-stick foil, and the brownies easily popped right out. I love that foil. Nothing sticks and the pan can usually be placed back into the cupboard without washing.
A sea of blue and white polka-dot brownies.
We did find the brownies to be rather rich and more sweet than usual, so I cut them into 32nds rather than 16ths. I did give some to my neighbor so we wouldn't be forced to eat them all.
This week's hostess is Karen of Welcome to our Crazy Blessed Life. She will have the recipe posted for your enjoyment. And, of course, the other TWD bloggers will have plenty to say about how their brrrr-ownies behaved.