Ingredients
13 cup cocoa powder
16 tablespoons margarine
4 large eggs
2 cups sugar
1 1/2 cups flour, all-purpose
1 dash salt
1 teaspoon vanilla extract
15 each chocolate mints
Method
Sources
📖
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Achievable elevated desserts — laminated doughs, cakes, custards
Mint syrup — no muddling needed, mojito, julep, lemonade
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
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Melt cocoa, margarine and 10 mints over low heat. Beat eggs well. Sift sugar into eggs along with flour and slat, beat until smooth. Pour cocoa mixture and vanilla into flour, beat well. Pour into a large greased pan. Bake 20 to 25 minutes at 350F (180C). Remove from oven and place the remainder of the mints on top of the brownies. Return to oven to melt mints, then spread evenly over the top of brownies. Cut when cooled.