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Baked Brownie (with Altoids)

A minty-fresh recipe for ultra-chocolate brownies from the blog of pastry chef David Lebovitz, author of The Sweet Life in Paris from Baked David Lebovitz - living the sweet life in Paris
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Servings:??  | Calories:5696 | Total Fat:304g  | Chol:1418mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 304g
468 %
Sat Fat 181g
904 %
Total Carb 740g
247 %
Fiber 26g
106 %
Sugars 579g
Cholesterol 1418mg
473 %
Sodium 2818mg
117 %
Protein 65g
131 %
28% Unsalted butter
26% Semisweet chocolate
24% Others combined
20% Granulated sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


11 ounces (315g) bittersweet or semisweet chocolate (60-75% cacao), chopped
8 ounces (215g) unsalted butter, cubed
1 1/4 cup (175g) flour
1 teaspoon sea salt
2 tablespoons dark, unsweetened cocoa powder (I used Valrhona)
1 1/2 cups (300g) granulated sugar
1/2 cup (120g) packed dark brown sugar
5 large eggs, at room temperature
1 teaspoon vanilla extract
optional: 1 / 4-1/2 teaspoon pure mint extract
1 to 11 / 2 packages of Altoid peppermints, (80-120g), crushed (See Note)

Directions : View recipe directions on
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