Mint Chocolate Brownies

Adapted from Playing with Flour’s Cocoa Brownies (http://www.playingwithflour.com/2014/05/brownie-vs-brownie-cocoa-vs-unsweetened.html)

Recipe

• Small bunch mint leaves
• 12 tablespoons unsalted butter
• 1 ¼ cups sugar
• ¾ cup Valrhona cocoa powder
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 2 eggs
• ½ cup all-purpose flour
• 4 oz Ghirardelli 60% cacao chocolate chips
• 4 oz Ghirardelli white chocolate bar, broken into small pieces
• Maldon sea salt

Preheat oven to 350F.

Line an 8” x 8” pan with parchment paper.

In a medium sized-pot melt the butter and add the mint leaves. Steep the mint leaves in the melted butter for several minutes.

Remove the mint leaves and stir in the sugar, cocoa powder, salt, and vanilla extract.

Add eggs and beat until blended.

Add the chocolate chips, white chocolate pieces, and flour and stir until just combined.

Bake brownies for 20 minutes or until done.