This is the treat that’s going to help you bridge the gap between the fun of summer and the warmth of the holidays.
We start with a basic — but intensely rich — brownie, then we mix in chopped mint candies for that unmistakable holiday flavor. But to get us back to thoughts of warmer weather, we top the entire thing with a marshmallow frosting. And for good measure, we toast the marshmallow, too.
Not so hung up on mint? There are plenty of other ways to go. Try leaving out the mints (and mint extract) and mixing broken chunks of graham cracker into the brownies. Now you have s’mores brownies. Or for the ultimate indulgence, replace the mints with chopped peanut butter cups.
Toasted Mint-Marshmallow Brownies
Start to finish: 1 hour, plus cooling. Makes 16 brownies
For the brownie layer:
2 cups packed brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1 teaspoon table salt
2 teaspoons vanilla extract
3 eggs
1 3/4 cups all-purpose flour
3/4 cup extra-dark cocoa powder, sifted
1 cup chopped chocolate-mint candies (such as Andes Creme de Menthe)
For the marshmallow frosting:
1 cup plus 1 tablespoon granulated sugar
1/4 cup plus 2 tablespoons water, divided
2 tablespoons corn syrup
1 1/2 teaspoons gelatin (less than a packet)
4 egg whites
1 teaspoons peppermint extract
Heat the oven to 350 F. Mist a 9-by-12-inch baking pan with cooking spray.
In a medium bowl, use an electric mixer to beat together the brown sugar, melted butter, salt and vanilla. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary to thoroughly combine all the ingredients. Stir in the flour and cocoa powder just until mixed, then stir in the chocolate mint candies. Transfer the batter to the prepared pan and smooth the top. Bake for 20 to 25 minutes, or until just set at the center.