Pipe Dream #218: To Be Verbally Redeemed – Frosty Fresh Mint Brownies

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Pop culture words get me sometimes. Like, I stop reading classic novels for a while and my whole vocab goes down the drain, and I start giving in to saying “brb” out loud. And my food blog descriptions get lazy because I can’t be bothered to think of a more creative way to describe how something tastes and smells and experiences.

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For example, right now, all I can think about these brownies is:

Giyyyyssss, the cricklllly cristtttttt.

Translation: Guyyyyyyzzzzzz, the crackly cruuuuust.

Translation Secondo: Guys, the crackly top of this brownie is everything I ever dreamed of on a brownie. Like box mix, but homemade.

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So you see? Not only do I give a bad description (even after two translations, no one would call that inspired), but my description is peppered with extra letters that are really just a product of society’s devaluation of the English language.

The only redeeming quality about the above sentence is that it conveys how dang excited I am that these brownies have a crackly top. Will you forgive me? I’m redeemed, but my language is not. Thanks.

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Apparently, the crackly crust phenom is something to do with the ratio of fat to saturated fat (butter to oil) in the recipe. The blog post I linked to below explains these finnicky science baking things.

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One change: I would double the fresh mint  I used in this. A whole 1/4 cup, because the mint in this was not evident. I’m a bit of a mint fiend, so maybe other people with less sugar-wasted palates could discern it, but I would err on the side of mintier. I mean, unless you just want a regular perfect crackly top fudge brownie.

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Sidenote: One of the most useful things I learned in this whole year is that 1/4 cup is 4 tablespoons. I am not kidding. I use that conversion at least twice weekly. Oh, food.

BRB,

L

Frosty Fresh Mint Brownies

Adapted heavily from Baking Illustrated via Brown-Eyed Baker

1/4 cup Dutch-processed cocoa
1/2 teaspoons instant espresso
1/3 cup plus 2 Tablespoons boiling water
1 ounce bittersweet chocolate, finely chopped
3 tablespoons butter, melted
1/4 cup plus 2 Tablespoons vegetable oil
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1 3/4 cups white sugar
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons finely chopped fresh mint (chocolate mint, if you can get it)

Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on all sides. Spray with nonstick cooking spray.

Whisk cocoa, espresso powder, fresh mint and boiling water together in large bowl until smooth. Add the bittersweet chocolate and whisk until the chocolate is melted. Whisk the in melted butter and oil. Add the eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous, then whisk in sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined.

Scrape the batter into the prepared pan and bake until a toothpick inserted halfway in the center comes out with a few moist crumbs attached, about 30. Transfer pan to wire rack and cool for 30 minutes, then lift the brownies and parchment out of the pan. Let cool fully, about 1 hour.

Once cool, remove the brownie layer from the parchment and stick it back in the pan. You may need to cut the brownie into four large squares to transfer it without breaking the layer. Mine broke. Learn from me.

Frost with chocolate boiled buttercream (recipe below) and fresh mint leaves.

Chocolate Boiled Buttercream

Prepare the buttercream using this recipe. I halved the recipe because the pan of brownies was small. Heat 3 ounces of bittersweet chocolate in a bowl in the microwave, stirring every 30 seconds until everything is melted. Let cool slightly, then beat the chocolate into the buttercream.

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