Mint Choc Chip Brownies

Mint and chocolate; a match made in heaven....

This recipe is simply a simple brownie mix, split in half with a layer of mint chocolates sandwiched between. 

Ingredients:

185g unsalted butter

185g dark chocolate

85g plain flour

40g cocoa powder

100g mint chocolate

50g milk chocolate

3 large eggs

275g golden caster sugar
100g dark chocolate digestives (optional)

Makes 16 squares

Prep Time: 20 mins

Baking Time: 30 mins

Method:

1. Put your cubed butter into a pan with the broken up dark chocolate. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.

2. While you wait for the chocolate to cool, pre-heat your oven to 180oc. Grease or line a square 9 inch by 9 inch baking tray.

3. Sieve the plain flour and cocoa powder into a medium bowl.

4. Chop the milk chocolate into bits (These will be the chocolate chips, so don’t have to be neat.)

5. Break the 3 large eggs into a large bowl and tip in the golden caster sugar. Whisk the eggs and sugar together until they look thick and creamy. The mixture should be pale and nearly twice the original volume.

6. Pour the cooled chocolate mixture over the egg mixture and then gently fold together. Try using a figure of 8 motion so you don’t knock out all the air.

7. Stir in the milk chocolate chunks. At this point I had some left over chocolate digestives, so crushed these up and added them too. 

8. Pour half the mixture into the tin and spread out covering the bottom. Lay your mint chocolates all across this layer before pouring the remaining brownie mix on top. Spread evenly.

A lovely layer of mint chocolates

9. Bake for 35 minutes. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny and the sides are just beginning to come away from the tin. 

10.Leave the whole thing in the tin until cooled and then cut into squares.

11. Demolish.