Mint Brownies with a Caramel Swirl

One of my favorite things to do besides cooking is reading recipes on other sites to get ideas of the foods they are cooking or baking and then making the recipe my own. This is how I came with the brownie recipe. First off, who doesn’t like chocolate. Come on ladies and gents, we all love it. Why not marry that chocolate flavor with something interesting. First thing that came to mind was mint. I love chocolate mint ice cream. I do not think I ever had a mint chocolate brownie and hence a recipe was born.

There are many websites with brownies and caramel but I did not find any with the mint flavor. Nagi had a good brownie recipe with caramel so I must compliment her for my inspiration.

Just a note - the second time I made this recipe I split the batter evenly in two and then poured the 1/2 of batter in the pan, topped it with the caramel, not mixing and then put the rest of the batter on top. I liked it better. Let me know which way you like it.

Ingredients for Batter

7 oz. of dark chocolate semi-chocolate chips
1 cup of brown sugar
3 eggs, lightly whisked
1 tsp of vanilla extract
1/2 tsp mint extract
1/2 cup of all purpose flour
1/4 cup of cocoa powder
Pinch of salt

Ingredients for Caramel

14 oz. can of sweetened condensed milk
2 Tbsp of maple or pancake syrup
1/2 stick of butter
1 tsp salt

Brownie with carmel on top

Dollop on top

Directions

Begin by preheating your oven to 350F.
Get a 8 x 8 square baking dish, butter it and line it with parchment paper.
Place the butter and chocolate in a bowl and place it over the top of a pan with a small amount of boiling water. Leave it until the butter and chocolate are melted. This should take about 5 minutes. Mix it until it is smooth, then remove from the boiling water and let it stand for about 5 minutes.
In your mixer bowl put the sugar, eggs, vanilla extract and mint extract. Mix until combined well, then add the chocolate mixture to it. When it is mixed well, add the flour, cocoa powder and salt and mix until it is just combined.
Place the ingredients for the caramel in a small saucepan over medium heat. Stir occasionally for the first minute, then when it is heated and you see it begin to bubble up, whisk it gently but constantly for 7 minutes. It should be a pale golden color.
Go to your chocolate batter and take out 1/2 cup of batter.
Place the remaining batter in your prepared baking dish.
Take the caramel batter pour it slowly over the top of the chocolate batter. Then take the 1/2 cup you put aside and drop from a tsp. on top of the caramel. When this is complete, take a knife and make a swirl throughout.
Place in the preheated oven and bake it for 25 minutes to 30 minutes depending on if you want them real gooey or just moist. The longer you cook them the less gooey they will be.
Let them cool and cut into 16 squares and enjoy.

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