LOADED MINT CHOCOLATE BROWNIES
These brownies are everything. They are chewy, creamy, crunchy all in one bite. They are actually really lovely served cold when the brownies go extra fudgy and the chocolate has that crisp crunch. Perfection!
They aren’t tricky to make either. You just have to make sure you wait until your brownie is completely cooled before you add your beautiful toppings. But what a showstopper slice, right?
INGREDIENTS
Chocolate mint brownie
Mint chocolate topping
INSTRUCTIONS
For the full step please click the link : https://www.sweetestmenu.com
They aren’t tricky to make either. You just have to make sure you wait until your brownie is completely cooled before you add your beautiful toppings. But what a showstopper slice, right?
INGREDIENTS
Chocolate mint brownie
- 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
- 200 grams (1 and 1/3 cup) good quality dark chocolate, pieces
- 100 grams (1/2 cup) caster sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 85 grams (2/3 cup) plain flour
- 1 teaspoon peppermint extract
Mint chocolate topping
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 250 grams (2 cups) powdered sugar or icing sugar
- 1 teaspoon peppermint extract
- 2 teaspoons milk
- A few drops of green food colouring, optional
- 150 grams (1 cup) dark chocolate
- 1 teaspoon vegetable oil
- Store-bought mint chocolate cookies, broken into pieces
- 40 grams (1/4 cup) chocolate chips
INSTRUCTIONS
- Grease and line a square 8 inch cake tin with baking or parchment paper, ensuring two sides of the paper overhang. Pop the butter and chocolate in a heatproof bowl and place over a medium saucepan that is filled with 2 cups of water. Check to make sure the bottom of the bowl does not touch the water below. Place on the stove on low-medium heat and stir while the chocolate and butter melt. Once the mixture is lovely and smooth, remove the bowl from the heat and leave to cool slightly.
- Preheat the oven to 160 C (320 F). Next, add the sugar and vanilla to the chocolate mixture and beat with an electric beater until combined. Add the eggs, one at a time and beat again. Then sift in the flour and beat until the brownie mixture is smooth. Stir through the peppermint extract. Pour the mixture into the prepared tin. Bake the brownie for approximately 35-40 minutes or until cooked through. It should have a nice cracked top and no longer wobble in the middle. Leave to cool completely.
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For the full step please click the link : https://www.sweetestmenu.com
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