Chocolate & mint brownies
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- 200g Extra Special Ivory Coast Dark Chocolate (70% cocoa solids), broken into pieces
- 200g butter, softened
- 3 large eggs
- 250g soft brown sugar
- 100g plain flour
- 1 level tsp baking powder
- 4 tbsp chopped mint leaves (about 1/2 x 28g pack, stems removed)
Pre-heat the oven to 160C/140C Fan/Gas 3. Line a 22cm square tin with baking paper.
Put the chocolate and butter in a heatproof bowl, then set it over a pan of simmering water - make sure the base of the bowl doesn't touch the water. Leave until almost melted, then remove from heat. Stir until completely melted.
In another large bowl, beat the eggs and sugar until foamy. Stir in the chocolate mixture until just evenly blended.
Sift the flour and baking powder together. Stir into the chocolate mixture with the mint. Pour in the tin.
Bake for 50-60 minutes, then cool on a wire rack.