I love brownies.. They are always so rich, gooey, warm and full of goodness. Like cookies, they can be so versatile. You can add in a whole bunch of mix-ins and make them as rich or as basic as you would like. They’re always a hit, if they’re baked perfectly. My last brownie recipe was absolutely gooey and oh so rich and had a tonne of calories! But, they were fantastic, maybe a tad too full of chocolate. In my quest to constantly try to find healthier recipes, I came across this recipe, which has a beautiful, rich flavor but has less fat. The butter has been reduced by half and the sugar has also been reduced. I have never experimented with a sugar substitute like Splenda because I don’t believe in adding more chemicals in your body if possible. My mantra is simple, if I’m going to be indulging myself; I want to make sure I’m enjoying a completely ‘bad’ treat. I rather eat my treat once in a month with sugar and all the butter than eat the treat once a week filled with sugar and butter substitutes.
I have tried this recipe twice and the first time, I baked them exactly according to the recipe and they turned out beautifully. I made them plain, without any add-ins and I did feel like they were missing a little something. The next time I made them, I didn’t watch the time properly and I over baked them by about 5-7 minutes. The top in the center was browner than what I would have liked and the brownies had become dry and hard. They were still edible but the texture was just not right. In either case, they flavors came across beautifully and I absolutely will make these again with a close eye on the watch!
I added some amazing peppermint extract along with the vanilla extract and oh boy!!! I was in heaven! I also added a good ¾ cups of chocolate chips and the flavors worked beautifully together! I can’t wait to bake it to perfection the next time.
Lower Fat Chocolate Chip Mint Brownies
Adapted from a recipe from the Food Network
- 3 tablespoons unsalted butter
- 2 tablespoons canola or other neutral tasting oil
- 4 ounces semisweet chocolate, coarsely chopped
- 3/4 cup packed dark brown sugar
- 1/4 cup white sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure peppermint extract
- 3/4 cup semi-sweet chocolate chips
- 1/2 teaspoon fine salt
- 2 large eggs, cold
- 1 tablespoon cold brewed coffee
- 1/4 cup cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- Preheat the oven to 325 degrees fahrenheit or 175 degrees Celsius
- Line an 8″ x 8″ pan with parchment paper
- Create a bain-marie and in a heat proof bowl, melt the butter, coarsely chopped chocolate and the oil. Once the chocolate has completely melted, take the bowl off the heat.
- Stir the brown and white sugars, vanilla, peppermint and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa,chocolate chips, flour and baking soda and stir just until it disappears.
- Pour the batter into a pan and bake until the top is crispy and glossy and a toothpick inserted in the center comes out with a few crumbs, about 30-40 minutes.
- Cool the brownies in the pan on the counter. Lift brownies out of the pan by the paper, if needed. Peel off the paper and cut into 2-inch squares. Serve. Store extra brownies in a tightly sealed container at room temperature for up to 3 days.
I served these by sprinkling a little water on them and microwaved them for a few seconds to soften them since I had over baked mine.. Serve with a scoop of vanilla ice cream or with a dash of vanilla custard and they’re perfect! We ate some plain with our tea and coffee and they tasted wonderful!