Per Julia’s request…

These are from, of course, The King Arthur Flour Baker’s Companion, which Kate recommended to me and which I recommend to all you bakers looking for a dependable source.

All the steps make this look complicated, but it’s not and the toppings are totally worth the effort.

CHOCOLATE MINT SQUARES

Dough:

  • 2 ounces unsweetened baking chocolate
  • 8 tablespoons (4 oz) butter
  • 1 cup (7 oz) sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup (2 oz) unbleached all-purpose flour
  • 1/2 cup choppped walnuts or pecans (nuts with mint? totally unnecessary)
  • 1/2 teaspoon peppermint extract or peppermint oil

Frosting:

  • 1 cup (4 oz) confectioners’ sugar
  • 2 tablespoons (1 oz) butter, melted
  • 3/4 teaspoon peppermint extract
  • 1 tablespoon milk

Glaze:

  • 1 oz bitter chocolate
  • 1 tablespoon (1/2 oz) butter

Preheat the oven to 350 F.

To make the dough: In a double boiler or microwave, melt together the chocolate and butter. In a medium sized mixing bowl, beat together the sugar, salt, and eggs. Add the chocolate mixture, stirring to combine, then the flour, nuts, and peppermint, mixing until well blended.

Pour the batter into a lightly greased 9×9 inch pan. Bake the squares for 25 minutes. Remove them from the oven and cool to room temperature.

To frost the squares, whisk together the sugar, melted butter, peppermint and milk in a small bowl. Spread the frosting over the cooled squares in a thin layer.

For the glaze: In a double boiler or microwave, melt together the chocolate and butter. Drizzle this over the frosted squares. Refrigerate the squares until they’re well chilled.

Although I stick these in the fridge to cool, and you may want to keep them in there in warmer months, in a freezing-cold winter house, I prefer to leave them out on the counter so that they’re a little bit warmer. A word of caution, though, that this means it’s easier to keep slicing off just a little bit more every few minutes.

As I noted in the recipe, I only tolerate nuts in regular brownies, but with mint they are an abomination to my eyes. And my mouth. This makes a thin, rich square with a little frosting to break up the chocolate. Perfect balance of flavors for all you chocolate mint lovers. The recipe note says, “If you like Thin Mint Girl Scout cookies, you’ll love these.” Which to my mind is like saying, “if you like sawdust, you’ll love this loaf of fresh bread,” because these are so beyond Thin Mints. But I’m sure it’s true, that Thin Mint lovers would love these, as would anyone in their right mind.

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