Chocolate and mint is this month’s theme for the We Should Cocoa challenge which is run by Choclette of Chocolate Log Blog and Chele over at Chocolate Teapot and which is being hosted this month by Victoria of A Kick at the Pantry Door. Now I am not a huge fan of mint and rarely cook with fresh mint but hand me a bar of mint chocolate or a box of After Eight mints and I am a happy bunny. I decided to try and add a mint layer to my usual chocolate brownie recipe but to be honest I wasn’t convinced that I would like them, thinking the flavour would be just too strong. How wrong I was – the mint layer is very addictive, subtle and smells so fresh and is lovely together with the rich, fudgy brownie layer and the crisp, dark chocolate layer on top. They are rich and could probably be cut into smaller pieces giving you 18 portions instead of the 9 which I cut but that is up to you.
The one thing to remember when baking brownies is to take them out of the oven when they are still slightly ‘sticky’ in the middle and they are always better the next day.
- 100 g butter
- 100 g plain chocolate
- 300 g caster sugar
- pinch of salt
- 2 tsp vanilla extract
- 2 large eggs
- 125 g plain flour
- 2 tblsp cocoa powder
- 30 g soft butter
- 100 g icing sugar
- 1 tblsp natural yogurt
- ½ tsp peppermint essence
- green food colouring
- 100 g dark chocolate
- 15 g butter
- Preheat the oven to 180°C (350°F).
- Grease and line the base of an 18cm square tin with greaseproof paper.
- Melt the butter and chocolate over a pan of simmering water. Remove from the heat and cool slightly.
- Stir in the sugar, salt and vanilla.
- Add the eggs, one at a time, stirring well until blended.
- Add the flour and cocoa and beat for 30 seconds until smooth.
- Spoon the mixture into the tin and bake for 35 – 40 minutes. If you insert a skewer it should come out slightly sticky.
- Add the butter, icing sugar and yogurt to a mixing bowl and beat with a mixer until soft and creamy.
- Add the peppermint essence a bit at a time, tasting as you go. Different brands have different strengths and you don’t want to overdo the flavour.
- Add the food colouring, drop by drop and mix well until you have a nice, soft green.
- Once the brownies have cooled down completely, spread the mint layer over the top. I found it easier to leave them in the tin to do this.
- Place in the refrigerator to set while you prepare the chocolate layer.
- Melt the chocolate and butter in the microwave or in a bowl over a pan of simmering water.
- Cool slightly and then spread over the mint layer.
- Leave to cool until the chocolate layer has set.
- To cut into slices it is easier to dip your knife into hot water to prevent the chocolate layer from cracking.