Mint Infused Deep Dish Brownies

You’ll flip for these amazing mint brownies. Fresh mint is infused into melted butter, giving these brownies a heavenly fresh mint aroma and flavor.

Deep dish brownies with mint infusion

Ever since my friend Dini over at Giramuk’s Kitchen contributed this awesome guest post of Double Chocolate Basil Brownies, I’ve been wondering how to use her butter infusion method to infuse other fresh flavors into brownies.

When I heard that this week’s #SundaySupper theme was “Cravings,” I knew that it would be the perfect time to attempt my own brownie infusion.  I decided to try my hand at making fresh mint infused brownies.

Although I’ve seen dozens of recipes for mint brownies, I tend to stay away from them because I’m actually not a big fan of the flavor of mint extract, which is the flavoring used for most mint-flavored baked goods.  (Although I have used Starlight candies to decorate Christmas brownies, I’d definitely pick them off before eating the brownie.)

However, I love the flavor and aroma of fresh mint.  My goal was to incorporate that fresh, herbaceous scent into brownies, strong enough to stand up to the rich chocolate flavor.

To do so, I’ve altered Dini’s method just a bit in order to really wring out the most flavor from the fresh mint, and also to speed up the infusion process.

I was very pleased with the results, and I think you will be, too.  These are truly the finest mint brownies you can make.  And don’t forget to check out all the other #SundaySupper cravings recipes located below!

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Mint Infused Deep Dish Brownies

These rich, deep dish brownies are scented with the marvelous aroma and flavor of fresh mint.
Author Katie Moseman

Ingredients

  • 1 1/2 cups unsalted butter (3 sticks)
  • 1 oz fresh mint stems & leaves included
  • 3 1/2 cups granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 6 large eggs
  • 2 cups unsweetened cocoa (Dutch processed will work just as well)
  • 2/3 cup all purpose flour

Instructions

  1. Wash the fresh mint and pat dry with paper towels. In a small pot, melt the butter over low to medium heat. Do not let it bubble.
  2. Place the mint into the melted butter. Remove the pot from the heat. Using a potato masher or the back of a fork or spoon, crush the mint in the pot to release the mint flavor. Continue crushing until the mint has turned a uniform dark green and is very limp. Cover the pot and let sit for about 20 minutes.
  3. While you are waiting for the mint to infuse the butter, prepare a 9 by 13 inch pan by lining it with parchment paper or foil, then preheat the oven to 350 F.
  4. After 20 minutes have elapsed, pour the butter through a strainer and into a large bowl. It should be slightly green in color. Discard any large pieces of mint that fall into the bowl. (It is OK to leave small specks of mint in the bowl.)
  5. Add the sugar, salt, and vanilla to the butter, then whisk until uniform. Add the eggs one at a time and whisk thoroughly.
  6. Remove the whisk, add the cocoa and flour, then use a large spoon to stir until mixture is uniform. (The batter will be very thick.) Scrape the batter into the prepared pan and smooth out evenly.
  7. Bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out with moist crumbs but no wet batter. Let cool on a rack for 15 minutes, then use the foil or parchment liner to lift out the brownies and let them finish cooling on the rack.

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