Mint Chocolate Brownie in the Round

Name: Mint Chocolate Brownie in the Round
Yield: Makes about 8.
Cuisine: American
Ingredients: ½ cup superfine sugar; Mint Chocolate Ice Cream; 1 tbsp. instant espresso powder dissolved in 6 tbsp. hot water; ½ cup unsalted butter, softened to room temperature; 12 oz. bittersweet chocolate, coarsely chopped; ¼ tsp. cream of tartar; 1 cup finely chopped hazelnuts, toasted; ½ tsp. pure mint extract (spearmint or peppermint); 2 large eggs, separated

Preparation info

Makes about
8
.

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

Not necessarily a chocolate and mint lover, I couldn’t resist ordering this for dessert at a restaurant in upstate New York years ago. It was great, and it has stuck in my memory ever since. I’ve recreated the dish many times for family and friends. Use a good-quality ice cream as an extra-special accompaniment.

Ingredients

Brownie Base

½ cup unsalted butter, softened to room temperature
12 oz. bittersweet chocolate, coarsely chopped

Americas
United States
Dessert
New York
Vegetarian
Gluten-free

Method

Heat oven to 325 degrees. Lightly grease a 9" springform pan.

For the Brownie Base

Combine the butter and chocolate in a double boiler set over simmering water. Stir often, over low heat, until mixture is melted and smooth.

Remove top of double boiler from heat, and carefully wipe bottom (so none of the moisture steams up into the chocolate