The Husband goes mad for the combination of chocolate and mint. Personally, I have trouble separating the idea of mint in desserts from my toothpaste, but having said that, I do occasionally enjoy the combination too. Especially those choc-peppermint Drumsticks. Evil!
I picked a basic brownie recipe and added peppermint essence and the tiniest amount of some grated Peppermint Crisp chocolate, which would also be delicious sprinkled on top. It was either going to be peppermint, or jaffa-flavoured brownies, with some beautiful orange rind grated into the mix. I topped my brownies with a basic ganache.
- 125g unsalted butter
- 200g dark chocolate, chopped
- 3/4 cup brown sugar
- 1 tsp vanilla essence
- 1 cup plain flour
- 3 eggs, lightly whisked
- 1/2 cup dark choc bits
- 1/2 cup chopped walnuts
- 1 /2 tbsp peppermint essence
- 1/4 of a Peppermint Crisp chocolate bar, grated *optional
- Preheat oven to 180°C. Line a 20cm square cake tin with non-stick baking paper.
- Melt butter and chocolate together in a medium saucepan over low heat. Stir in brown sugar and vanilla.
- Add flour and eggs and beat with a wooden spoon until well combined. Add peppermint essence and Peppermint Crisp. Stir in choc bits and nuts. Combine well.
- Pour into prepared tin and smooth surface. Bake for 40 minutes until set. Remove from oven. Cool in tin for 5 minutes then transfer to a wire rack.
- After the slab has cooled, spread with ganache and cut into squares. Place a toasted walnut on each piece. Alternatively, you could sprinkle with grated Peppermint Crisp chocolate or dust with cocoa powder.
Recipe adapated from here.