Most people associate fresh-tasting mint with the holidays, but I make these rich and chewy brownies during all seasons. The flavor combination of chocolate with mint is a natural, which is why Peppermint Patties have been a candy beloved for generations.
Yield: 2 to 3 dozen miniatures
Active time: 15 minutes
Start to finish: 1 hour
1 tablespoon egg replacement powder, such as Ener-G
3 ounces bittersweet chocolate, chopped
1 cup (16 tablespoons) soy margarine, softened, divided
1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
21/2 cups confectioners’ sugar, divided
1/2 teaspoon pure vanilla extract
2 tablespoons soy milk
1/2 to 1 teaspoon mint oil
2 to 4 drops green food coloring (optional)
3/4 cup crushed bittersweet chocolate
1. Preheat the oven to 350°F, and grease 9 x 9-inch baking pan.
2. Mix egg replacement powder with 2 tablespoons cold water, and set aside. Combine chocolate and 4 tablespoons margarine in a microwave-safe bowl. Microwave on Medium (50 percent power) at 30-second intervals, stirring between intervals, until chocolate is melted and smooth. Set aside. Combine flour, cocoa powder, and salt in a mixing bowl. Whisk well.
3. Combine 8 tablespoons margarine and 1/2 cup sugar in another mixing bowl and beat at low speed with an electric mixer to blend. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Add egg replacement mixture, cooled chocolate, and vanilla. Slowly add dry ingredients to the butter mixture, and beat well.
4. Scrape batter into the prepared pan, and spread evenly. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan on a cooling rack.
5. For frosting, combine remaining margarine, remaining sugar, and soy milk in a mixing bowl. Beat at medium speed with an electric mixer until light and fluffy. Add mint oil and green food coloring, if using, and beat well. Add additional soy milk by 1-teaspoon amounts if frosting is too thick to spread.
6. Spread frosting over brownies, and sprinkle crushed chocolate evenly over frosting. Cut into small bars.
Note: Keep brownies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days.
Variation:
Substitute pure almond extract for the mint oil, omit the food coloring, and substitute slivered almonds (toasted in a 350°F oven for 7 to 9 minutes) for the peppermint candies.
Substitute red food coloring for the green food coloring and crushed red and white peppermint candies for the crushed bittersweet chocolate.