Levi has a thing for chocolate and mint. Choc Mint biscuits are his favourite store bought treat and had to be incorporated into his birthday cake this year, a Choc Mint Ice Cream Cake. He goes crazy for the Mint Chocolate milkshakes at Milk Bar Cafe too.
So I tried a new way to combine the flavours this week. I made my basic chocolate brownie but didn’t mix in any nuts or chunks of chocolate then I topped it with icing flavoured with a little peppermint extract then poured over some chocolate ganache. It makes for one gooey, messy brownie that tastes incredible.
The basic brownie recipe is so easy to make and I always have the ingredients so can make it up anytime. I have started using regular sugar, not caster sugar, and I’m careful not to over whisk. I find 40 – 45 minutes seems to be the right cooking time for the brownies but keep an eye on them. They should be dry and crackled on top and slightly squidgy in the centre.
The chocolate ganache is decadent. Next time I will just melt chocolate and pour it over which should be more kid friendly. All the kids love the brownies so I am sure this will be repeated many times.
chocolate peppermint brownies
155g unsalted butter
1 1/2 cups sugar
1/2 cup cocoa powder
1/2 cup plain flour
1/4 teaspoon salt
1 teaspoon vanilla essence
2 cups icing sugar, sifted
1 tablespoon water
1 teaspoon peppermint extract
1/2 cup cream
250g dark or milk chocolate, chopped roughly
Preheat the oven to 170 degrees C. Line a small slice tin.
Melt butter and mix with the sugar. Add eggs one at a time and whisk. Stir in the vanilla essence and mix to combine.
Add sifted cocoa, flour and salt and mix. Pour into a tin and bake for 40 – 45 minutes or until dry and crackled on top and slightly squidgy in the middle. Put on a wire rack and leave to cool.
For the peppermint icing, put the icing sugar in a mixing bowl. Stir in the water and peppermint extract. Add a little extra water if necessary to have a spreadable consistency. Spoon over the cooled brownie and spread evenly with a palette knife. Pop in the fridge for half an hour to firm up.
Pour the cream into a small saucepan and warm over a low heat until it just starts to bubble. Take off the heat and tip in the chopped chocolate. Leave to sit for 30 seconds, or thereabouts, and then gently stir until the chocolate is melted and you have a smooth ganache. Pour over the brownie and spread evenly with a palette knife. Let the ganache set. I put the whole brownie slab in the fridge before slicing. I also store the sliced brownie in the fridge.