Sherri’s Best Choco-Mint Brownies

30 Jul

Recently I have lost a dear friend of mine to a job in the UK.

I’m happy for her, yes.

I am, however, feeling very lost without her. She was my shopping/fashion guru (I have no sense of style. You would never guess my mother was a fashion designer.), my boy trouble counselor, and more importantly, my foodie buddy! We loved to eat together, cook and bake together….talk food, breathe food….

All I have now is her brownie recipe.

I have fond memories of watching her make these: measuring everything with care and insisting on the best ingredients; good butter, chocolate, eggs, etc. Watching how carefully and to the book her method was….and my favourite part was when she would bring me in a small care package with a fresh batch. All she had to do was give me a look, and I just knew that I was in for a treat. She cuts them really small, and keeps them in her freezer. Small little bites of pure unadulterated chocolate heaven. She said that just knowing that they were in her freezer at home was enough to get through the day. I too think they need to be cut small. Any bigger and the guilt would overpower the brownie. These are no foo foo brownies. These are real serious brownies. These are last meal brownies. These are the BEST brownies. They’ll probably change your life.

In honour of Sherri, start with some good ingredients!

I used fresh local free run eggs, organic cultured butter, good quality belgian chocolate, my black onyx cocoa powder, my homemade vanilla extract….No. Big. Deal.

Measure all ingredients nice and exactly….do Sherri proud….

Sherri’s Best Choco-Mint Brownies

Adapted from David Lebovitz

315 g bitter/semi/any chocolate, chopped

215 g unsalted butter, cubed

215 g flour

1 tsp salt

2 tbsp cocoa powder

300g sugar

120g dark brown sugar

5 large room temperature eggs

1 tsp vanilla extract

1-1 1/2 tin altoids (if desired)

1/4-1/2 tsp mint extract (Sherri likes it strong and pepperminty)

Line 9 by 13″ baking sheet with foil and spray

Melt chocolate and butter together until smooth

Whisk flour, salt and cocoa

Whisk both sugars into chocolate, then whisk eggs in one at a time. Add vanilla, and mint.

Sprinkle dry ingredients and altoids over top and gently fold with spatula. Don’t overmix! A few visible signs of flour is fine.

Scrape into prepared pan

Bake for 30 mins until toothpick inserted comes out with moist crumbs.

Sherri likes to underbake her brownies….I think she’s right when she says that brownies are just better when they’re slightly underbaked.

So make these, and make sure you do them justice. Sherri would expect nothing less.

P.s. They taste amazing when they’re frozen. Do it.


One Response to “Sherri’s Best Choco-Mint Brownies”

  1. Stacie July 30, 2011 at 9:49 am #

    Oh my goodness!!! I can not wait to make these!!!

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