Altoid Brownies
These are not subtle. They're dense, fudgy brownies with a sharp, aggressive peppermint flavor from the crushed Altoids. The key is not overbaking them; the high sugar content from the candies can make the edges burn quickly. They are significantly better the next day once the flavors have settled.
Ingredients
- 8 ounces bittersweet chocolate 70% cacao, chopped
- 4 ounces semisweet chocolate chopped
- 1 cup unsalted butter 2 sticks, cubed
- 1 cup AP flour
- 1 1/2 tsp Diamond Crystal kosher salt
- 3 tbsp Dutch-processed cocoa powder
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 4 large eggs room temperature
- 2 large egg yolks room temperature
- 1 1/2 tsp vanilla extract
- 1 tsp pure peppermint extract
- 2 packages Altoid peppermints ~100-140g, crushed
Method
- Preheat oven to 350F. Line 9x13 pan with buttered foil, leaving overhang.
- Crush Altoids in ziplock bag to coarse powder with some small pieces.
- Whisk together flour, salt, and cocoa powder.
- Melt butter and both chocolates in double boiler until smooth and glossy.
- Whisk granulated and brown sugars into chocolate mixture.
- Add eggs, yolks, vanilla, and peppermint extract. Whisk until thick and glossy.
- Fold in flour mixture and crushed Altoids just until barely combined.
- Pour into prepared pan, smooth top.
- Bake 30-35 minutes until toothpick shows moist crumbs.
- Cool completely in pan (2+ hours), then rest overnight at room temperature.
- Lift using foil handles and cut into squares.
Notes
Do not overbake - center should seem slightly underdone. Overnight rest is essential for best texture and flavor.