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Chocolate Mint Brownies

kept bytihleigh
recipe byDavid Lebovitz

Adapted from Maida Heatter’s Brand-New Book of Great Cookies by Maida Heatter

Do be careful not to overbake these brownies. It’s normal for the edges to get quite dark, nearly burnt but the inside should be very moist in the middle and if you insert a toothpick into the center, it should come out with soft, almost-liquid batter still attached. (It should not come out clean.) If it’s getting too dark on top, you can drape a sheet of foil over the top to finish baking.

The best way to cut these brownies into neat rectangles is to use a long sharp bread knife or a chef’s knife. Maida says some people consider the burnt edges the best parts. Nevertheless, you are welcome to trim those off and do what you wish with them.

Storage: The brownies will keep at room temperature for up to three days. They can be frozen, well-wrapped, for up to two months.


8 ounces (225g) unsweetened chocolate (see Note)
8 ounces (225g) unsalted butter
5 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
1 tablespoon instant coffee or espresso
3 1/2 cups (700g) sugar
1 2/3 cup (170g) sifted flour
about 2 pounds (1kg) chocolate-covered thin mints (peppermint patties)

Optional: 1 1/2 cup (150g) walnuts, pecans, or almonds, toasted and coarsely chopped



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