Today I made some wonderful brownies, with a mint filling and topped with more chocolate. These are a very rich and moist brownie with the lovely hit of mint.
The recipe does take a time to make, as you must wait between each step for the brownie to cool, the fillling and then the topping to chill. But it is most rewarding since you end up with a really lovely brownie.
They also have quite a bit of chocolate in them, 425grams, as well as cocoa powder. I was very pleased indeed with how mine turned out, they taste great and, if cut correctly, look very good indeed.
I delivered some to a friend from the USA who said they tasted great too.
- 230g unsalted butter
- 225g semi-sweet chocolate, chopped(or chips)
- 300g granulated sugar
- 100g soft light brown sugar
- 4 medium eggs(large in USA)
- 2 tsp vanilla extract
- 1/2 tsp salt
- 90g plain flour
- 25g cocoa powder
- 112g unsalted butter, softened
- 240g icing sugar
- 30ml single cream(whole milk will be fine)
- 1 1/4 tsp peppermint extract
- 1 drop liquid or gel green food coloring (optional)
- 112g unsalted butter
- 200g semi sweet chocolate chips(or coarsely chopped chocolate)
- Melt the butter and chopped chocolate in a bain marie(double boiler), stirring constantly, and allow to slightly cool for 10 minutes.
- Preheat the oven to 180C/160c Fan/350F.
- Line 9×13 baking pan with aluminium foil leaving an overhang to aid removal later.
- Whisk the granulated and brown sugars into the cooled chocolate/butter mixture.
- Add the eggs, one at a time, whisking until smooth after each addition.
- Whisk in the vanilla.
- Gently fold in the salt, flour, and cocoa powder.
- Pour the batter into the prepared baking pan level off with a spatula.
- Bake in the oven for 35 minutes, or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs.
- Allow the brownies to cool completely. Leave in the tin.
- When the brownies have cooled, In a stand mixer fitted with a paddle attachment, beat the butter and icing sugar on medium speed until smooth and creamy,
- Add the cream and beat for another minute.
- Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute.
- Taste to make sure you have the right level of mint, if not add more and mix again.
- Spread the frosting over the brownies, making level, and refrigerate for at least an hour. This will make it firm and ready for the chocolate topping.bain marie(double boiler) stirring constantly.
- Pour the melted chocolate mixture over the frosting and gently spread all over.
- Refrigerate again for at least one hour until the chocolate topping has firmed up.
- Remove the whole thing from the tin and take off the aluminium foil.
- Cut off any rough edges(if you wish), and cut into pieces of all the same size, using a knife dipped into hot water. Clean off the knife and dip again after each cut.
- Serve at room temperature for a soft topping or from fridge for a firmer topping. Store in an airtight box, in the fridge, if not eating all at once.