You like chocolate? You like mint chocolate? Then you'll love these chocolate mint brownies!
This recipe is based on a similar recipe from the marvellous Brown Eyes Baker (we've simply swapped in some British products instead of the American brands - Peppermint Patties are hard to come by in the UK!).
This step-by-step guide will help you to create these undeniably delicious brownies with ease!
- 8 ounces unsalted butter
- 5 eggs (room temperature)
- 2 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp instant coffee
- 3 ½ cups sugar
- 1-2/3 cups flour
- 1 packet of mint Viscount biscuits
Step 1 - Preheat the oven to 220C or gas mark 7. Coat your Non-Stick Brownie Tray lightly in butter.
Step 2 - Chop the chocolate and cut the butter into cubes. Warm them together in a medium bowl by popping the bowl over a pam of simmering water, stirring occasionally. As soon as the two are melted and smooth, remove the bowl from the heat.
Step 3 - In a large bowl, whip the eggs, vanilla salt, instant coffee and sugar on high speed for about ten minutes until foamy and stiff. You can use an electric whisk for convenience, or alternatively do it by hand.
Step 4 - Stir in the chocolate mixture, and then fold in the flour.
Step 5 - Smooth half the batter into the brownie tin. Add a layer of mint Viscount biscuits over the chocolate, breaking them up into pieces to fill any gaps.
Step 6 - Pour the rest of the batter over the biscuits and smooth the top down.
Step 7 - Bake the brownies for 35 minutes, rotating the tray midway to ensure even coverage. When the brownies are done they will have a firm crust on top but should be wet and sticky in the middle.
Step 8 - Let the brownies cool completely before lifting out of the pan and slicing into rectangles.
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