'twas mint to be

Brownies are a fickle, fickle beast. Overbake them just a minute and they become dry and crumbly and completely unappetizing. Take them out too soon and they're doughy and sticky and gross.


However, it's totally worth the trouble if you can get 'em just right.

I'm happy to report that the beauties were just right. I've done brownies before--one batch with a layer of mint, one batch with a regular ol' cream cheese swirl, another batch with a peanut butter portion, and a sourdough batch that ended up more cakelike than anything else.


This batch sort of combines two of those--it's a mint chocolate brownie with a hint-o'-mint cream cheese swirl, and it is DECADENT. I'll go ahead and state it--it's the best brownie I've put into my mouth to date. They're moist and fudgy, with that fabulous and somewhat unexpected tang from the cream cheese and a delicate and subtle minty flavor.


On top of all that, I happen to think that swirled brownies are among the most beautiful of all desserts, and that's saying a lot. There's something about the contrast of black and white in a random yet decorative pattern of twists and turns that I really enjoy.


I'm most excited when an inadvertent heart forms, but I'm sappy like that.

Mint Swirl Brownies
(adapted from this recipe)

6 tablespoons butter or margarine
4 ounces mint chocolate, chopped (I used Hershey's Extra Dark Pure Mint)
2/3 cup sugar
2 eggs, at room temperature
1/2 cup flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla

Filling:
8 ounces cream cheese, at room temperature
1 egg yolk
5 tablespoons sugar
1/8 teaspoon mint extract
1/2 cup chocolate chips

Preheat oven to 350 degrees. Spray a 9-inch square pan with non-stick spray or grease lightly.
Melt the butter and chocolate in the microwave or over low heat, stirring until smooth. Beat in the sugar and eggs. Mix in the flour, cocoa powder, and salt, then add in the vanilla. Spread evenly in the prepared pan. In a separate bowl, beat together the cream cheese, egg yolk, sugar, and mint extract until smooth. Stir in the chocolate chips. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter. Bake for 30 minutes, or until the batter in the center of the pan feels just set. Let cool, then cut the brownies into squares, rectangles, hearts, what-have-you.

By the way, have you seen these? Not only are they colorful, they're extremely handy. I love the fact that you can squish them into a pour-friendly shape. (Bonus: You can get in a forearm workout while your goodies are baking.)


I'd been eying them for awhile when Jenna from KaTom Restaurant Supply offered to send them to me in return for a review. Here's my review: They're an awesome kitchen tool. Get some for yourself immediately. Incidentally, KaTom also offers a plethora of other items, from hand-held burger presses and ice sculpture molds to pancake apparatuses (apparati?) and pizza peels. It's a site worth perusing (and using), to be sure!