Brownies for Mint Parfaits

Name: Brownies for Mint Parfaits
Ingredients: 6 tablespoons butter, cut into small pieces, plus more for pan and parchment paper; 3 ounces bittersweet or semisweet chocolate, cut into ¼-inch pieces; 2 large eggs; 0.25 teaspoon salt; 0.5 cup granulated sugar; 0.25 cup firmly packed light-brown sugar; 0.5 teaspoon pure vanilla extract; 0.5 cup all-purpose flour

By

Martha Stewart Editors

Updated on June 12, 2017

Servings:

8

We used these brownies with our Mint Parfait, but they can be crumbled as a garnish over any sundae or served warm, topped with a scoop of ice cream.

Ingredients

6 tablespoons butter, cut into small pieces, plus more for pan and parchment paper
3 ounces bittersweet or semisweet chocolate, cut into ¼-inch pieces
2 large eggs
¼ teaspoon salt
½ cup granulated sugar
¼ cup firmly packed light-brown sugar
½ teaspoon pure vanilla extract
½ cup all-purpose flour

Directions

Heat oven to 350 degrees. Butter an 8-inch-square baking pan; line with buttered parchment paper. Bring a small saucepan of water to a boil; turn off heat. Combine butter and chocolate in a small, heatproof bowl; set over the pan of water, stirring occasionally, until melted.
Whisk eggs in a large bowl, and add salt, sugars, and vanilla. Stir to combine. Stir in melted chocolate mixture. Sift in flour, and fold until combined. Pour batter into prepared pan; spread evenly. Transfer pan to the oven, and bake until top is shiny and batter is moderately firm, about 25 minutes. Let cool before cutting and removing from pan; serve.