Food & Wine
Choc mint brownies
This easy recipe for delicious, choc mint brownies is sure to become a favourite among friends and family. Good luck stopping at one brownie, though!
Makes: 24 brownies
Ingredients:
Brownies
- 1 cup unsalted butter
- 8 ounces chocolate, coarsely chopped
- 1 and ½ cups granulated sugar
- ½ cup light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ cup + 3 Tablespoons all-purpose flour
- ¼ cup natural unsweetened cocoa powder
Mint frosting layer
- ½ cup unsalted butter, softened to room temperature
- 2 cups confectioners' sugar
- 2 Tablespoons milk
- 1 and 1/4 teaspoons peppermint extract
- 1 drop liquid or gel green food colouring (optional)
Chocolate layer
- ½ cup unsalted butter
- 1 cup semi-sweet chocolate chips
Method:
- To make the brownies, melt butter and chopped chocolate in a medium microwave safe bowl in 20-second increments, stirring after each. Pour into large mixing bowl and cool for 10 minutes.
- Preheat oven to 180°C.
- Line baking tray with baking paper or aluminium foil, leaving an overhang on all sides.
- Whisk granulated and brown sugar into the cooled chocolate/butter mixture.
- Add eggs, one at a time, and whisk until smooth after each addition.
- Whisk in the vanilla, and gently fold in salt, flour and cocoa powder.
- Pour batter into baking pan and bake for roughly 35 minutes or until the brownies being to pull away from the edges of the pen.
- Once cooked, set pan on a wire rack and allow brownies to cool. Lift the brownies out of the pan with the overhang once cooled, but don’t slice them up just yet.
- To make the frosting, beat butter in a medium sized bowl for about two minutes, until smooth and creamy.
- Add confectioner’s sugar and milk. Beat for two minutes on a low speed, then high speed for one minute. Add peppermint extract and food colouring, and beat on high for one minute.
- Frost cooled brownies then place baking sheet in the refrigerator.
- Keep the frosted brownies in the fridge for at least one hour.
- For the chocolate layer, melt butter and chocolate chips in a medium microwave safe bowl in 20-second increments, stirring after each. Once melted and smooth, pour over mint layer.
- Gently spread with a knife or offset spatula to ensure the icing is evenly distributed.
- Place brownies back onto the baking tray and chill in fridge for at least an hour.
- Once chilled, remove from refrigerator, cut into squares and serve!
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