Mint Chocolate Chip Brownies (Pareve)
A recipe for kosher, non-dairy mint chocolate chip brownies, made with both chocolate and cocoa powder and flavored with vanilla and peppermint extracts.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- ½cup/45 grams chopped dark chocolate (or bittersweet chocolate chips)
- ¼cup/45 grams bittersweet chocolate chips
- ¾cup/145 grams sugar
- ⅓cup/80 milliliters olive oil (extra virgin is fine)
- 2large eggs
- 2teaspoons vanilla extract
- ¼to 1/2 teaspoon peppermint extract
- ¾cup/75 grams all-purpose flour
- ¼cup/30 grams unsweetened cocoa powder
- ¼teaspoon sea salt
- Optional: Confectioners' sugar for dusting
Instructions
Step 1
Gather the ingredients. Preheat the oven to 350 F/180 C.Step 2
Grease an 8 x 8-inch baking pan. Melt the dark or bittersweet chocolate in the microwave or the top of a double boiler. Set aside to cool.Step 3
In a large bowl, whisk together the sugar, olive oil, eggs, vanilla, and peppermint extract.Step 4
In another bowl, whisk together the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and stir until well combined.Step 5
Slowly add the melted chocolate, stirring constantly, until it is totally incorporated. Fold in the chocolate chips.Step 6
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes or the top is glossy and a tester inserted into the center of the brownies comes out clean.Step 7
Cool the brownies in their pan on a wire rack.Step 8
Dust with confectioners' sugar if desired. Cut into squares to serve.Step 9
Enjoy!