Decadent Minty Brownies


Decadent brownies! Yikes, I wasn’t really planning on preparing something so indulgent, but I had to prepare them for school and so I did! And OK I confess, I did have a piece (and I promise, it was just one piece) and it was DIVINE!

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These brownies are so rich and satisfying that you only need to indulge in one to satisfy your craving for something sweet to round off your meal. The recipe is adapted from the original posted on My version uses less sugar, bit of ground flax, bit of instant espresso, 1/4 cup mini semi sweet chocolate chips and mint extract.

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If you don’t like your brownies too sweet, feel free to reduce the sugar to 3/4 cup. I found 1 cup sugar to be a bit too sweet for my liking, so I will definitely be cutting it down next time around! Also, if you are watching calories, says these are 110 calories per piece (16 pieces total). I baked mine in a 9″X9″ metal pan and cut them into 20 pieces. So even though I added just 1/4 cup mini chocolate chips, these brownies cut into 20 pieces should be a 100-calorie dessert. Just guessing!

Decadent Minty Brownies

  • Servings: 16-20
  • Print

1 stick unsalted butter, melted
1 cup granulated sugar
3/4 cup Dutch process cocoa powder
1 level tablespoon instant espresso
2 eggs
1/2 – 1 tsp mint extract
1/2 tsp salt
1/2 tsp baking powder (you can omit this if you are using regular cocoa powder)
1 heaping tablespoon ground flax
1/3 cup all purpose flour

1. Preheat oven to 350F (325F if you are using glass pan)
2. Prepare the baking pan by spraying it lightly with nonstick cooking spray
3. Combine sugar, cocoa, espresso and salt in a medium bowl.
4. Add melted butter to the above and stir well to combine.
5. Add eggs one at a time and whisk to incorporate well. Follow with mint extract.
6. Combine flour, ground flax and baking powder.
7. Stir the flour mixture gently into the cocoa mixture.
8. Stir in mini chocolate chips.
9. Pour batter into the prepared pan and bake for 25-30 minutes until the edges are well set and middle tests done.
10. Let cool and cut into 16-20 pieces.

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