Mint isn’t my favourite flavour, the only way I like to eat it is with chocolate. You’d immediately think of After Eights, but they can be sickly sweet. My mint triple chocolate brownies recipe is much more refined.
The recipe doesn’t need a huge amount of added sugar, the dark chocolate – and the white chocolate especially – are sweet enough to start with.
The inclusion of pure cocoa powder (the kind I use is un-Dutched, but it’s not necessary for this recipe) adds even more of a chocolate depth of flavour.
If you don’t have a few heat-proof bowls that fit perfectly over saucepans of simmering water, you can always ‘pulse’ the chocolate in a microwave to get it to melt without burning.
Mint extract is powerful stuff, so you only need a smidgen – less than a teaspoonful to 100 grams of the white chocolate.
To ensure that your stripes are level and defined, keep the brownie in the baking tin as you add each layer. And give each stage time to cool and/or set completely before adding the next one on top.
After a couple of days – if you still have any left – the brownie layer may begin to get a little dry. Simply serve it warmed up with a side of ice cream or pouring cream.
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Mint triple chocolate brownies
Ingredients
For the brownie layer
- 175 g/6oz butter
- 175 g/6oz soft brown sugar
- 75 g/2½oz dark chocolate broken up
- 3 eggs
- 85 g/3oz plain flour sieved
- 40 g/1½oz cocoa powder
For the mint layer
- 100 g/3½oz white chocolate broken up
- 3 tbsps double cream
- ½ tsp peppermint extract
For the ganache layer
- 100 g/3½oz dark chocolate broken up
- 100 g/3½fl oz double cream
Instructions
- Preheat the oven to 180°C/350ºF/Gas mark 4
For the brownie layer
- Grease & line a 20cm/8" square cake tin with parchment paper
- Melt the dark chocolate and butter together in a heatproof bowl over a saucepan of just simmering water (making sure the bottom of the bowl doesn't come into contact with the water)
- Stir to incorporate until the chocolate is completely melted and free of any lumps
- In another, larger mixing bowl, whisk the eggs and brown sugar together well
- Mix in the chocolate mixture
- Sieve together the flour and cocoa powder and fold into the mixture
- Pour the batter into the lined baking tin
- Cook for 15-20 minutes or until just baked
- Remove from the oven and set aside to cool, still in its tin
For the mint layer
- Melt the white chocolate and double cream together in a heatproof bowl over a saucepan of just simmering water (making sure the bottom of the bowl doesn't come into contact with the water). Stir to incorporate until the chocolate is completely melted and free of any lumps
- Stir in the mint extract
- Pour the mixture on to the brownie and spread evenly over the top with the help of a small offset palette knife
- Put the tin into the fridge and allow the mint layer to firm up
For the ganache layer
- Melt the dark chocolate and double cream together in a heatproof bowl over a saucepan of just simmering water (making sure the bottom of the bowl doesn't come into contact with the water). Stir to incorporate until the chocolate is completely melted and free of any lumps
- Once the mint layer has set, pour the ganache over and spread evenly with a small offset palette knife
