Chocolate Peppermint Brownies

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
3 eggs
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.

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9 Responses to Chocolate Peppermint Brownies

  1. Naomi Chambers says:

    Yum! How good does that look? Where do you get your peppermint extract from? I have only found the imitation supermarket stuff so far….

    • natalie says:

      It is a bit hard to find. I got some from a little cake decorating shop in Sydney years ago. Try cake decorating supply shops otherwise essence would be fine.

  2. martha says:

    this looks delicious ! i’ll try it out sometime !

    • natalie says:

      They are pretty yummy. I have a small stash left but have put them in the freezer and rationing them out in bite sized pieces!

  3. Laura says:

    Greetings from Finland Natalie! I spotted your blog from TasteSpotting, and I just had to try these Chocolate Peppermint Brownies. And they are amazing! But because I am pretty much the only peppermint lover in our family, I’m going to try that plain brownie with raspberry-chocolate ganache next time I make brownies. I bet it will be yummy too, because your brownie recipe is so good. Thank you for a great recipe, I will use it many times in the future 🙂

  4. Naomi Chambers says:

    Hi! I found the peppermint oil at Executive Chef on Merivale St – new favourite shop! nx

  5. Pingback: Peppermint Truffle Brownies « thebitesizedbaker

  6. Sara says:

    Made this today! First time ever it looks EXACTLY what it was in the recipe SUCCESS!
    Tastes absolutely delicious Thanks! <33

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