This is one of Matt's favorite desserts and what he wanted for his birthday. I usually make them with boxed brownie mix, but this time I took a whack at making the brownies myself using this recipe: http://www.joyofbaking.com/brownies.html. I chose this recipe because it said the result was a nice cross between fudgey and cakey. I am not sure where I found the idea to make these, I am sure it was on the back of the bag or something, but you make brownies and just after they come out of the oven, you put Andes Candies on top to melt and then form a nice solid chocolate mint crust. I usually get a bag of Andes Candies baking chips, but the store was out, so I got a bag of Andes Candies and chunked them up myself. I also usually make this in a 9x13 pan, but the brownie recipe I liked called for an 8x8 pan and Matt is on a diet, so I decided this size would be more appropriate for a birthday treat. I used semisweet chocolate chips for the 5 oz chocolate but did not add the optional chocolate chips.
The Verdict: Matt liked them very much. The brownie recipe was true to it's word, they were a nice combination of fudgey and cakey. They were also very rich and sweet. It is a very simple dessert that always turns out great.
Adapted from: http://www.joyofbaking.com/brownies.html
5 ounces semisweet or bittersweet chocolate chopped
1/2 cup (1 stick) unsalted butter, cut into pieces
2 tablespoons cocoa powder
1 cup granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips (optional)
Preheat oven to 350 degrees F and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch square pan. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using). Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.