Mint brown­ies


Drum Food - - CONTENTS -


230g but­ter

150g choco­late, chopped 375ml (1½c) cas­tor sugar 125ml (½c) brown sugar 4 eggs

5ml (1t) vanilla essence pinch of salt

125ml (½c) flour

60ml (¼c) co­coa pow­der


115g but­ter, soft­ened 500ml (2c) ic­ing sugar 30ml (2T) milk

150g Pep­per­mint Crisp bar, crushed

1 drop green food colour­ing (op­tional)


115g but­ter

200g dark choco­late

Pre­heat the oven to 180°C and line a 18-cm square bak­ing pan with alu­minium foil (let the edges hang over).

1 BROWN­IES Melt the but­ter and choco­late in a saucepan over medium heat, stir­ring con­stantly. Re­move from the heat, pour into a large mix­ing bowl and al­low to cool for 10 min­utes.

2 Whisk the two sug­ars into the cooled choco­late mix­ture. Add the eggs, one at a time, whisk­ing un­til smooth af­ter each ad­di­tion. Whisk in the vanilla essence.

3 Gen­tly fold in the salt, flour and co­coa pow­der. Pour the bat­ter into the bak­ing pan and bake for 35 min­utes. A tooth­pick in­serted in the cen­tre should come out with only a few moist crumbs.

4 Set the pan on a wire rack and al­low the brown­ies to cool com­pletely. Lift out of the pan (us­ing the foil over­hang) and put on a bak­ing sheet.

5 MINT LAYER In a bowl, beat the but­ter for about 2 min­utes, un­til smooth and creamy. Add the sugar and milk and beat for 2 min­utes. Add the crushed Pep­per­mint Crisp and food colour­ing, if us­ing, and beat.

6 Ice the cooled brown­ies on the bak­ing sheet, and put the sheet in the re­frig­er­a­tor for at least 1 hour. 7 CHOCO­LATE LAYER Melt the but­ter and choco­late in a saucepan on medium heat, stir­ring con­stantly, for about 5 min­utes.

8 Once melted, whisk lightly and pour over the set mint layer. Spread with a but­ter knife or spat­ula. Put the brown­ies in the re­frig­er­a­tor on the bak­ing sheet and chill for 1 hour to set. Cut into squares and serve.

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