Is there anything chocolatey that cannot be improved by the addition of a teaspoon of peppermint essence? Locked in my current obsession for all things minty, I think not. These are certainly no exception:
Hot Damn I Love These Choc-Mint Brownies
(…so much so that they were made and eaten far too fast for photos. Just use your imagination. Or don’t waste the time – just make them. Stat.)
200 grams of dark eating chocolate, roughly chopped
165 grams of unsalted butter, chopped
1 teaspoon of peppermint essence
325 grams of caster sugar
130 grams of plain flour
Preheat your oven to 170 degrees celsius (150 fan forced)
Butter and line a square cake/brownie tin
In a small bowl, over just simmering water, melt the chocolate and butter together.
Stir until smooth.
Remove from the heat and stir in the peppermint essence.
Put the sugar in a medium bowl.
Pour the chocolate mixture into the sugar, mixing to combine.
Add the flour and mix to combine.
Add the eggs and mix until smooth.
Pour into your prepared tin.
Bake for 25-35 minutes. (I like them less done, rather than more, and put them in the fridge to firm up a bit. This leaves them nicely gooey and so coolly minty.)
Cool in the tin for 15 minutes or so, then turn onto a wire rack. Dust with icing sugar if you want, but it’s by no means essential.
In view of the current rate of essence consumption I’ve decided to make my own. This recipe looks like a goer. As soon as the torrential rain eases up, I’ll be out to pick some mint. Watch this space……