Who can say no to a new brownie recipe? Though these brownies come with a refreshing mint twist, rest assured, fudgy, chocolate indulgence remains. If you leave these in the kitchen, all you will be left with is a chocolate smeared plate. So, my only real advice is get there first, and take no prisoners when fighting flat mates for the final slice.
To make these brownies with a marvellous addition of mint, you will need:
- 100g of unsalted butter, chopped
- 200g of dark chocolate, chopped
- 4 eggs
- 250g of golden caster sugar
- 100g of plain flour
- 1tsp of baking powder
- 30g of cocoa
- 1 box of Mint Matchmakers, roughly chopped.
If chocolate and mint aren’t a match well made in your mind, try adding orange Matchmakers and the zest of an unwaxed orange to the batter instead, reuniting the tried and tested flavours of citrus and chocolate.
Method
- Heat the oven to 180c/gas mark 4. Line a brownie tin with baking parchment (I use tin foil – as it saves on washing up)
- Slowly melt the dark chocolate and the butter together in a bowl over a pan of simmering water; make sure the bottom of the bowl doesn’t touch the water. Leave to one side to cool.
- Whilst the mix cools, whisk the eggs and sugar together until light and fluffy in another bowl.
- Then, fold in the melted chocolate into the egg mixture gently.
- Sift in the flour, cocoa powder and baking powder, folding them into the liquid mixture gradually (so as to avoid knocking out the air), along with the chopped Matchmakers. The mixture should have a fudgy consistency.
- Carefully spoon the mixture into the tin, smoothing over the surface.
- Lick the bowl, obviously.
- Bake in the oven for about 25-30 minutes, until the top is just starting to crack and the middle is set. Leave in the tin to cool completely.
If you want make these mint sensations even more mouth-watering, simply melt 100g of white chocolate and drizzle away to your required level of decadence.
So go on, you know you want to; just be ready to battle for the last brownie.
Katie Dawtry