Chocolate Mint Brownies
Servings 12
My Chocolate Mint Brownies are an irresistible treat, moist, delicious and perfect for any occasion - especially St Patrick's Day!
Ingredients
- 1 teaspoon butter for greasing the pan (You may need slightly more or less.)
- ¾ cup cocoa powder
- ½ teaspoon baking soda
- ⅔ cup melted unsalted butter, divided
- ½ cup boiling water
- 2 cups caster or granulated sugar
- 2 eggs, beaten
- 1⅓ cups all purpose flour all purpose flour is also known as plain flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract or peppermint extract
- 1 cup mint baking chips or chopped up chocolate mint chocolate bars
- Glaze -
- ⅔ cup icing sugar icing sugar is also known as confectioners sugar
- 1 to 3 teaspoons water
- ¼ teaspoon peppermint extract
- a drop of green food colouring
Instructions
- Preheat the oven to 350°F (175°C or 165°C for a fan oven).
- Grease a 13 x 9 x 2 inch (33 x 22 x 5 cm) pan.
- Sift the cocoa and baking soda into a large bowl.
- Stir in ⅓ cup of the butter. (That's 75 grams or half of the butter)
- Add the boiling water and stir until the mixture thickens up.
- Stir in the sugar, beaten eggs, vanilla and the remaining ⅓ cup butter.
- Stir well until the mixture is smooth.
- Sift in the flour and salt.
- Stir until well blended.
- Stir in the mint chips.
- Spread the batter in the prepared pan.
- Bake 20 to 30 minutes or until the brownies just begin to pull away from the sides of the pan. (I always check the brownies after 20 minutes and watch them from there.)
- Place the pan on a wire rack to cool.
- Meanwhile, put the icing sugar in a bowl and gradually add the water until you have a smooth, drizzle-able glaze.
- Stir in the mint flavouring and a drop of green food colouring.
- Mix well.
- When the brownies are completely cool, drizzle with the glaze.
- Let the glaze set for at least a half hour before cutting the brownies into squares.
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