Tag Archives: Fudgy brownies

Peppermint brownies

I couldn’t resist posting this delicious recipe from the blog Love and olive oil. I know it’s not a French recipe but I love the combination of dark chocolate and peppermint and it’s a great dessert to bring to friends or a party. This is a very fudgy brownie I love the white chocolate topping (which you could flavour with peppermint instead of the brownie for an after eight effect!)

Source: Love and Olive oil

Ingredients

225g dark chocolate, cut in chunks
115g butter
110g plain flour
15g cocoa
1/2 tsp salt
150g granulated sugar
2 eggs
3/4 tsp vanilla extract
1/4 tsp peppermint essence (I would use 1/2 tsp the next time as the peppermint was barely noticeable)

Topping
170g white chocolate
20g butter (I used coconut oil)

Method

  1. Preheat the oven at 170C.
  2. Place dark chocolate, butter and sugar in the TM bowl and cook for 4min30/50C/speed 1.
  3. Scrape down the sides of the bowl amd cook for a further 2 min/50C/speed 1.
  4. Add the eggs through the hole in the lid on the running blades at speed 3 until combined.
  5. Sieve the flour, salt and cocoa together, add to the chocolate and for 10 sec/speed 4.
  6. Scrape down the sides and add the peppermint and vanilla extracts, mix 3 sec/speed 4.
  7. Pour into a rectangular or square mould (lined with parchment paper), make sure you use a small enough mould if you want your brownies to have a good thickness to them. Mine were on the thin side and I used a 21x31cm mould so I’ll use a smaller one the next time.
  8. Bake for 15 to 25 minutes depending on thickness (the top should be craqueled).
  9. To make the white chocolate topping: clean and dry your TM bowl. Add the white chocolate and butter and cook 5 min/37C/speed 1.
  10. When the brownie has cooled down, pour the white chocolate topping on top. Smooth with a spatula and sprinkle with any decoration you like.
  11. Place in the fridge until the topping has hardened, then take out of the mould, remove the baking parchment and cut into squares or triangles. Can keep for up to a week in the fridge in a closed container.