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
225g dark chocolate, cut in chunks
110g plain flour
1/2 tsp salt
150g granulated sugar
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)
170g white chocolate
20g butter (I used coconut oil)
- Preheat the oven at 170C.
- Place dark chocolate, butter and sugar in the TM bowl and cook for 4min30/50C/speed 1.
- Scrape down the sides of the bowl amd cook for a further 2 min/50C/speed 1.
- Add the eggs through the hole in the lid on the running blades at speed 3 until combined.
- Sieve the flour, salt and cocoa together, add to the chocolate and for 10 sec/speed 4.
- Scrape down the sides and add the peppermint and vanilla extracts, mix 3 sec/speed 4.
- 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.
- Bake for 15 to 25 minutes depending on thickness (the top should be craqueled).
- 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.
- When the brownie has cooled down, pour the white chocolate topping on top. Smooth with a spatula and sprinkle with any decoration you like.
- 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.