Fresh Mint Brownies and Frango Mint Brownies, I am all about Options

Mint Brownies

I am a strong proponent of the argument, "You can never have too much of a good thing."  That's why I am giving two of my favorite Mint Brownie recipes below.

Fresh Mint Brownies, a Cure to April Showers

I have an out of control sweet mint plant that comes back every year bigger and better than the year before...so, I have been inventing new uses for sweet mint.  These are a fun brownie to make in the Spring/Summer and serve with ice cream and hot fudge!  I love sundae bars and these brownies definitely are a great addition.  Enjoy!

Ingredients:
1 1/2 tsp. fresh sweet mint finely chopped (use regular mint if sweet mint unavailable)
1 stick butter (1/2 cup)
2 oz. Baker's Unsweetened Chocolate
2 eggs
1 cup sugar
1 tsp. vanilla
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. salt

Directions:
Preheat over to 350 degrees.

Melt butter over medium heat in saute pan.  Add mint and saute 30 seconds. 

Add chocolate and cook until chocolate is melted and fully combined stirring constantly.

Set aside to cool.  In medium bowl whisk together eggs, sugar and vanilla. 

Add chocolate mixture to egg mixture and stir to combine. 

Add remaining ingredients and stir until just combined.  Pour into a greased 8X8 inch cake pan.

Bake in preheated oven for 30 to 35 minutes or until done.  Let cool for 5 minutes at least before slicing.  Goes great with ice cream, hot fudge or whipped cream, or simply serve by itself.

If you want to make more, simply double the recipe and bake in a 13X9 inch pan.

Frango Mint Brownies, a Cure to ANYTHING

So these are phenomenal and so easy!  They make great Christmas gifts!  They speak for themselves, just make them.

Ingredients:
1 stick butter (1/2 cup)
2 oz. Baker's Unsweetened Chocolate
2 eggs
1 cup sugar
1 tsp. vanilla
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
15 Frango Mint Chocolates chopped (I suppose you could use other mint chocolates, but as a Chicago native I refuse to stray from Frangos)

Directions:
Preheat over to 350 degrees.

Melt butter over medium heat in saute pan. Add chocolate and cook until chocolate is melted and fully combined stirring constantly. Set aside to cool. In medium bowl whisk together eggs, sugar and vanilla. Add chocolate mixture to egg mixture and stir to combine. Add remaining ingredients and stir until just combined.   Add chopped Frango mints.  Pour into a greased 8X8 inch cake pan.

Bake in preheated oven for 30 to 35 minutes or until done. Let cool for 5 minutes at least before slicing. Goes great with ice cream, hot fudge or whipped cream, or simply serve by itself.

If you want to make more, simply double the recipe and bake in a 13X9 inch pan.