Archive for Brownies

Experimints (har har) gone awry…

Like anyone who knows their butt from a food blog, I’m pretty much a slave to Bakerella. I also love – LOVE – the pairing of mint and chocolate and there’s two times during the year when it’s okay to let that obsession pretty much take over your life: Christmas (influenced by candy canes and such) and St. Patrick’s Day (you know…green). So when Bakerella’s “Experi-mint-ing” post when up, I knew two things: 1. I had to have these brownies in my life and 2. I should make them for St. Patty’s.

Things did not go exactly as planned. To start, I didn’t get in gear on making these until well after midnight on March 18th, so technically I missed making them for Green Day St. Patty’s. Also…I botched them in an incredible horrible way that I’m still baffled by and, thus, am unable to resolve for next time.

To begin, I didn’t have the mint chips that she used – though, hello, mint chips?! my kitchen needs these ASAP! – so I added 1 tsp of mint extract and it gave the brownies a really light, minty flavor that I loved. I ended up just using semi-sweet chips instead, so these puppies were PACKED with chocolate and also tasted like mint – how could something so right go so wrong?

Well. I don’t know.

I cooked them for about 35 minutes, as recommended, and they puffed up to ENORMOUS proportions. Like a loaf of bread. But brownies. They also got a lovely light brown “shell” on top, but inside they seemed…extremely gooey. My boyfriend suggested that they were perhaps dramatically under-cooked, but if I’d left them in any longer the edges would have started to burn (gross). Also, the middle seemed too firm to be under-cooked, but it’s definitely too gooey to be fully-cooked. Right?

Another theory was that maybe the gooeyness was from all the extra chocolate chips I used. Like, maybe they melted and that’s where the goo is coming from? Bakerella’s mint chips didn’t melt, so hers were significantly less gooified than mine. Although, there are still full, unmelted chips in my brownies, so maybe that’s not the reason?

The whole kerfluffle is kind of a moot point, because I’m for sure going to eat these bad boys anyway (chocolate! mint! goo!). I will probably keep them in-house, though. Mostly to avoid embarrassment; it’s one thing to eat minimally baked brownie batter in the privacy of my own kitchen, but quite another to give it to someone else, especially when I can’t explain exactly what went wrong.

Any ideas? Insight? Wisdom? Help!


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