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TWD Rewind: Bittersweet Brownies (with Peppermint)

April 12, 2013

’ve been doing a lot of holiday baking…but it’s all for work…all for strangers. Home baking will largely have to wait until our customers resolve not to eat another slice of almond cake or pint of gelato or whoopie pie until Valentine’s day. (I kind of like the holiday rush, but I love the post-holiday slow-down.) I can’t possibly miss out on the last couple weeks of TWD, though, and this week the group is giving us a chance to make up a recipe we missed. I chose these Bittersweet Brownies specifically because I thought they might lend themselves to a little bit of Christmassy doctoring up…maybe my husband won’t feel so neglected. Instead of espresso powder, I added a few drops of mint extract to the brownies. And I actually do use a dropper for mint extract because things can go from a hint-of-mint to mouthwash pretty easily.

Everything came out right with these brownies. Since it’s the last brownie recipe in the book, maybe that means I’ve learned something. The texture was perfect…rich and fudgy. And of course they were choco-minty. I liked them best right out of the fridge. I’m going to leave one for Santa and see if I get a good present.For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Lethally Delicious, as Leslie chose this recipe last month. Don’t forget to check out the TWD Blogroll and see what everyone else chose to rewind this week!

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