Happy St Patrick’s Day!
..if you’re in Hartford. I don’t get this at all, but my lovely state is having all of our St Pat’s parades this weekend– even though St Pat’s is, you know.
On a weekend.
Stay perfect, Connecticut.
Since next weekend is going to get overloaded with the food apocalypse that is St Patrick’s Day aka overloaded with starch and starring the word “boiled”, I’m getting a jump and starting with the tasty things a week early.
Planning! Or something. Here, I’ll distract you with mint Oreo brownies.
Okay so mint has nothing to do with Ireland, and neither do Oreos, but mint and Oreos are both things I like and brownies were the dessert-on-the-table for the weekend. This was inevitable.
And they’re green. That counts?
The original plan was just to make normal, garden-variety brownies and then Oreo the shit out of them. But my public library sent me an email yesterday saying that the Bouchon Bakery Cookbook had come in on interlibrary loan…
…and I couldn’t. I couldn’t not use it.
In addition to 8,000 tips and a whole arsenal of drool-worthy pictures, Thomas Keller is good enough to grace us with a lot (a lot) of recipes for things that you’ll instantly feel compelled to make. Or at the very least wave around in everyone’s face and say “DOESN’T THAT SOUND DELICIOUS?” until they all get sick of you and tell you to go away.
(Thanks, mom, for not actually telling me to go away. But your face kind of drove the message home.)
The closest kin to a brownie in the book are Keller’s bouchons (and that’s French for cork, apparently): little round cakes with a special mold named after them from Williams-Sonoma. But since I didn’t feel like shelling out for a special pan (and really, I just wanted brownies) I figured the recipe would be adaptable for my purposes and set about getting all the ingredients out of their various ingredient-homes.
But then when I started looking at the recipe I remembered something: Keller is, like most professional bakers, really into baking by weight rather than baking by volume. There’s a whole section of the introduction about it.
Thomas Keller put the fear of baking-god in me, and I caved. And I weighed.
I have no idea what the difference would have been if I’d used the volumes provided (for the silly people who don’t have scales, what a concept), but there was a nagging voice in the back of my head telling me to just do what Keller wanted.
He probably knows best, anyway.
From there, the brownies were really easy to put together. Just as easy as any other brownie, which is to say…easy.
I did skip one step (shh! Don’t tell Keller) because I goofed and preheated my oven before I read the part about letting the batter sit for 2 hours.
Whatever. They came out fine.
You know how sometimes brownies just taste like mislabeled cake? And you eat them and you feel disappointed because you wanted that nice dry crumb that you get from a brownie? These are not that. These are perfectly crumbly, nice and dark, and absolutely delicious.
The cookie part of the Oreo changes texture– it sort of hybridizes with the brownie, which is pretty excellent, since you get the aforementioned crumb with a tiny lingering crunch from the cookie.
Plus, they taste like Thin Mints. There is literally nothing not to like.
I’m posting the quantities in weights; I know there are converters out there, though, so if you don’t have a scale don’t worry. I can also post the volume-d out quantities as well, just ask. Also, for reference: 75 grams of eggs is about 1 large egg, so don’t kill yourself over it.
Mint Oreo Brownies
adapted from Bouchon Bakery Cookbook
- 141 grams unsalted butter, cut into chunks
- 50 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 0.4 gram Kosher salt
- 75 grams eggs
- 162 grams granulated sugar
- 1.5 grams vanilla extract
- 16 mint Oreos
- Preheat the oven to 350 degrees.
- Set aside half the butter in a medium bowl. Melt the rest in a small saucepan, stirring occasionally. Stir the melted butter into the non-melted until the mixture comes to room temperature and appears creamy with small bits of non-melted butter left; set aside.
- Sift the cocoa powder into the flour. Add the salt and whisk together.
- In the bowl of a stand mixer, whisk together the eggs, sugar, and vanilla on medium-low. Scrape down the bowl. While the mixer is running, alternate additions of the flour mixture and the butter (3 additions each). Continue mixing until combined.
- Lightly grease an 8×8 glass baking dish and coat the bottom with about half of the batter. Line Oreos across in four rows of four, then cover with the remaining batter, using a spatula to spread until all the Oreos are covered.
- Bake 20-24 minutes, or until a toothpick comes out clean.
What’s your favorite brownie fixin’– or are you more a fan of the classic plain?