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Correction to brownies recipe

An ingredient was missing from this recipe when it was originally published in the Nov. 26 Food section.

Here’s the recipe in its entirety:

Bittersweet Chocolate Mint Brownies

From Julie Craig of Liberty Lake

1 cup butter

2 1/4 cups granulated sugar

1 1/4 cups cocoa powder (Craig prefers Hershey’s dark.)

1/2 teaspoon salt

1 teaspoon baking soda

1 tablespoon real vanilla extract

4 eggs

1 1/2 cups flour

1 generous cup 60 percent cacao bittersweet chocolate chips (Craig prefers Ghirardelli.)

1 generous cup mint green chips (Craig uses Guittard Green Mint Chips.)

Preheat oven to 350 degrees. Lightly grease 9-by-13-inch baking pan. (Craig has a convection oven and uses a Pyrex pan or stoneware baking dish, and says both work well.)

In a medium saucepan set over low heat, melt butter. Then remove from heat, add sugar and stir to combine. Return mixture to heat briefly, just until it is hot, not bubbling. It will become shiny-looking as you stir it. Transfer to mixing bowl.

Stir in cocoa powder, salt, baking powder and vanilla. Add eggs, one at a time, beating until smooth each time. Add 1 cup of the flour, beating until well combined. In a separate bowl, toss the chips with remaining ½ cup of flour, making sure all chips are coated. Add this to the rest of the batter and stir in with a spatula or wooden spoon. (Coating the chips with flour keeps them from sinking to the bottom of the pan during cooking.) Spoon the batter into the prepared pan.

Bake in a convection oven for 24 minutes, or in a regular oven for 27 minutes. (Craig likes them “ooey gooey.” You may have to adjust the time if you prefer a more well-done brownie.) Remove pan from oven and, after 5 minutes, loosen edges with a knife. (This helps keep the brownies from sinking in the center.) Let cool before cutting into them. (Craig often cools them in the refrigerator, which gives the final product a nice “set.”)