pretty by the bay

I live for corner/end pieces. Whether it’s lasagna, meatloaf, or brownies, I want my piece to have that nice chewy, crusty texture that comes from being at the end or corner of the pan. This preference led me to purchase a Calphalon Dessert Bar Pan, which allows you to bake brownies, blondies, and other bar-like treats in individual compartments, sort of like a muffin tin. (The pan appears to be out of stock from many online retailers; I found mine at Target a few months ago.) It yields fun, perfectly shaped treats with the chewy edge I crave. The only downside is that it comes with virtually no instructions on how full to make each cup and how long to bake (compared to recipe instructions), so I usually just wing it, filling each cup around 3/4 full and testing for doneness at the minimum amount of time called for in the recipe.

When using this pan for cookie bars or brownies, I usually let them cool in the pan for 10 minutes, then carefully remove them to cool completely on a wire rack. On a good day, they come out looking like this:

On a bad day – or more specifically, on a day where I overfill a few of the cups – one or two come out looking like this:

When the cups are too full, the bars/brownies will puff way up and then collapse, leaving a gooey hole in the center. Admittedly, these mistakes taste pretty darn good (sort of like a molten chocolate cake), even if they’re unattractive.

Regardless of whether you have a dessert bar pan, give these brownies a try. They were inspired by a seasonal baking ingredient – Dark Chocolate and Mint Nestle Tollhouse Morsels. Why do companies think flavors like mint and pumpkin should only be reserved for the holidays? I would buy these year round! They made the brownies taste like Junior Mints. I think they’d also be delicious in chewy chocolate cookies. Scoop up a bag before they disappear from store shelves.

Chocolate Mint Brownies

adapted from VeryBestBaking.com

1 10-oz. pkg Nestle Toll House Dark Chocolate & Mint Morsels, divided
1 stick butter, cut into pieces
3 large eggs, lightly beaten
1 1/4 c all-purpose flour
1 c granulated sugar
1 tsp vanilla extract
1/4 tsp baking soda

Preheat oven to 350. Grease 13 x 9-inch baking pan. (If you happen to have a dessert bar pan like mine, lightly spray each cup with cooking spray.)

Melt 1 cup morsels and butter in a medium saucepan over low heat. When the mixture just begins to melt, remove from heat and stir. Return pan to heat for a few seconds at a time, stirring just until mixture is smooth. Remove from heat and let cool slightly. Stir in eggs and vanilla extract. Combine the flour, sugar, and baking soda, and stir this mixture in a bit at a time. Stir in remaining morsels and spread into prepared pan.  (If using dessert bar pan, fill each cup roughly ¾ full.)

Bake for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack and cut into bars. (If using dessert bar pan, allow to cool in pan for 10 minutes, then remove to cool completely on a wire rack. The bars will come out easily if you gently use a knife to loosen the edges from the pan.)