Mint Chocolate Brownies

What’s Cooking? Mint!

Mint has one of the most distinctive flavours and aromas in the kitchen. There are 25 different species of mint but all have the cool, fresh scent which is instantly recognisable. Historically it’s been used around the world in virtually every country as a perfuming herb and commonly to clear the air in places of worship. It’s also offered as a display of welcome and hospitality in many cultures, often through the giving of a mint tea.

The essential oil of mint has been shown to stop the growth of bacteria and certain types of fungus too. As a food, the benefits of mint are often linked to the stomach, not least because it can relieve the symptoms of irritable bowel syndrome, indigestion, and muscle spasms. Mint can be beneficial because the menthol within it relaxes smooth muscle in your digestive system reducing the chance of spasm and indigestion.

The leaves also contain vitamins C and A which can help lower the risk of certain cancers. Folate, iron, magnesium, calcium and vitamin B2 are also to be found in mint and can help blood quality, bone density and brain function.

If you’re looking for a luxurious way of bringing more mint into your diet then why not indulge your chocolate passion with Lisa’s Mint Chocolate Brownies?

 

Mint Chocolate Brownies

Skill Level:



Intermediate

Preparation time: 60 mins
Cooking time: 20-25 mins (20 or slightly less if you want it moist)
Serves: 30

Ingredients

  • 4 large eggs, beaten
  • 320g golden caster sugar
  • 1 tsp vanilla extract
  • 140g unsalted butter, melted
  • 60g dark chocolate melted
  • 20g cocoa powder
  • 140g plain flour
  • 100g dark chocolate, 70% cocoa solids, cut into small cubes
  • ¼ tsp salt
  • mint layer
  • 90g slightly salted butter, room temperature
  • 250g icing sugar sifted
  • 80ml double cream
  • 1 tsp peppermint extract
  • 2 drops green food colouring
  • chocolate layer
  • 180g dark chocolate
  • 30g slightly salted butter
  • 125g mint aero, crumbled
  • Preheat the oven to 375°f, gas mark 5, 190°C, (170°C fan assisted)
  • Line a 20 x 30 square roasting tin with parchment paper
  • Over a bain marie melt the butter together with 60g dark chocolate, then leave to cool
  • Crack the eggs into a large mixing bowl, add the sifted caster sugar, combine then add the vanilla extract
  • Stir well with a wooden spoon for 1 minute until completely mixed
  • Once the chocolate mixture is cooled add to the eggs, and stir for another minute
  • Sift the cocoa powder, salt and flour onto the egg mixture, stir well again for another minute, a spatula is useful here, as it will get right to the edge of the bowl
  • When there are no streaks left of flour, fold in the remaining 100g of chocolate
  • Pour the mixture evenly into the prepared tin
  • Bake in the preheated oven for about 20-25 minutes, until just risen around the edge and with a papery crust, you should be able to detect a slight wobble under the crust, if you prefer more gooey texture then remove at 20minutes, if you would like them more cakey leave for 25 minutes
  • Remove pan from oven and place on a wire rack to cool completely (about 1 hour).
  • To make the mint layer in the bowl of your electric mixer, or with a hand mixer, beat all ingredients until smooth. Add 1 or two drops of green food coloring (one at a time, you don’t want it too green)
  • If the buttercream is too thick, add a bit more cream (the frosting should be just thin enough to spread)
  • Spread the buttercream evenly over the cooled brownie layer
  • Refrigerate for about 30 minutes, or until slightly firm
  • To make the chocolate layer in a heatproof bowl over a pan of simmering water, melt the chocolate and butter
  • Spread over the mint filling, then top with crumbled mint areo
  • Refrigerate for about 30 minutes, or until the chocolate glaze starts to set
  • To serve with a sharp knife, cut into apx. 1-1 1/2 inch squares
  • For best results, rinse off the knife in hot water, then wipe dry after each cut
  • Enjoy

Lisa’s Tip Rich, delectable, gooey and warming are but a few words to describe these brownies. If you are using a square cake tin line with parchment paper, to remove from the tin, take hold of the diagonally opposite corners of the paper lining, then lift the brownie out onto a board. Then ice with green buttercream & chocolate layer!


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