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I found this photocopied recipe in my file and while I may not know what book it came from, I can personally attest to its spectacular chocolatey beauty. Make a batch of this when you want to spoil someone rotten or remind them why sometimes dark chocolate can be the most satisfying flavor in the world. If you choose to add the Andes mints, add them to the top of the brownies as soon as you pull them out of the oven; they will soften lightly from the heat of the warm brownies and give you a fantastic choco-minty hit.
Recipe type: dessert
Serves: 24 small brownies
  • 1¼ C. all purpose flour
  • 1 tsp. salt
  • 2 Tbs. dark unsweetened cocoa powder
  • 11 oz. dark chocolate (60-72% cacao), coarsely chopped
  • 1 C. (2 sticks), unsalted butter, cut into 1 inch pieces
  • 1 tsp. expresso powder (I used 2 Tbs. brewed strong coffee)
  • 1½ C. granulated sugar
  • ½ C. firmly packed light brown sugar
  • 5 large eggs, at room temperature
  • 2 tsp. pure vanilla extract
  • about 24 Andes mints, unwrapped (optional)
  1. Preheat the oven to 350 degrees. Butter the sides and bottom of a 9-by-13 inch glass or light-colored metal pan.
  2. In a medium bowl, whisk the flour, salt and cocoa powder together.
  3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chcocolate and butter are completely melted and smooth.
  4. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
  5. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  6. Sprinkle the flour mixture over the chocolate until just a bit of the flour mixture is visible.
  7. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownie comes out with a few moist crumbs sticking to it. If you're adding the Andes mints, place in the still-warm brownies now.
  8. Let the brownies cool completely, then cut them into squares and serve.
  9. Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.
Recipe by Portland Sampler at