Chocolate and mint – the taste is heavenly in ice cream, desserts, and just about everything. There’s even a mint and chocolate lava cake made with beer! Get the recipe here from The Beeroness.
And isn’t it wonderful that chocolate can be good for you? Chocolate helps to produce serotonin, which is the hormone that regulates our feelings of happiness. It also produces a neurotransmitter called dopamine, which is what our nervous system needs to send messages between nerve cells. Combine that with mint, which aids in digestion and you got yourself some healthy sweet treats and fresh breath as a bonus!
The combination of chocolate and mint became the candy of the day when in 1940 the York Peppermint Pattie was created by Henry Kessler at the York Cone Company in York, PA. The public already knew what a great taste the combo was because there were mint and chocolate candies on the market, but the competition's candy was gooey and soft. The York Peppermint Pattie was firmer and would break with a crisp snap. In fact, that was a final test for the candy before leaving the factory – if the candy didn’t break clean in the middle, it was relegated to the seconds bin.
The York Cone Company was acquired by Peter Paul brand in the 1970’s, and is now owned by Hershey Foods Corporation. Hershey provides many variations of the original York Peppermint Patties such as egg-shaped patties for Easter, York Peppermint Bites, and even a sugar-free Peppermint Pattie.
One of my favorite combinations of chocolate and mint is an old-fashioned recipe that my mother made, and I’m passing it on to you. Mint chocolate chip brownie squares are the ultimate chocolate mint delight! Mom would take the easy way and buy the boxed brownie mix, but if you have a favorite brownie recipe you can use that instead.
Old-Fashioned Mint Chocolate Chip Brownie Squares
1 package of fudge brownie mix (21.5 or 23.6 ounces)
¾ cup of chopped walnuts
1 can (14 oz) sweetened condensed milk
2 tsp peppermint extract
Green food coloring (optional)
2 cups heavy whipping cream, whipped
½ cup mini chocolate chips
Line a 13 x 9 baking dish with aluminum foil and grease foil. Prepare brownie mix according to directions, then stir in walnuts. Pour into prepared pan and bake as directed. Cool completely.
In a large bowl, combine sweetened condensed milk, peppermint extract, and food coloring, if desired. Fold in whipped cream and chocolate chips. Pour over brownie layer. Cover and freeze for six hours or until firm.
To serve, lift foil from the pan and cut into squares. Decorate as desired and freeze leftovers.
I'm also including a downloadable PDF of the recipe. Happy Chocolate Mint Day!
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