These triple layered brownies will be a sure-fire hit with fans of the decadent mint and chocolate combo. Squidgy brownies are topped with a mint sugar fondant, then finished with a rich layer of vanilla, chocolate and butter. Perfect for parties.
- 400g caster sugar
- 125g plain flour
- 120g dark chocolate
- 225g butter, salted
- 3 eggs
- 2 tsp. vanilla
- 500g icing sugar
- 110g butter
- Milk, as needed
- Drops of peppermint extract, to taste
- Drops of green food colouring, optional
- 225g dark chocolate
- 90g butter
- 1 tsp. vanilla
First, bake the brownies. Preheat oven to 180C and grease a standard 20 by 30 baking dish. Break 120g dark chocolate into a bowl and melt over a pan of simmering water. Once melted, set to one side to cool.
Meanwhile, in another bowl, beat the sugar and butter together until pale and fluffy. Beat in the vanilla and the eggs, one at a time, making sure each egg is combined before adding the next. Fold in the chocolate mix and sift in the flour, mixing until just combined and spread in the prepared baking dish.
Bake for 20-25 minutes, until pulling away from the sides, then leave to cool on a wire rack. Make sure they are completely cool before adding the next layer.
Beat the butter until pale and fluffy, then gradually beat in the icing sugar. Add peppermint and food colouring as needed, to taste. If the mix is too stiff, add milk 1 tbsp. at a time to thin it. Spread it over the brownie base and leave to set for about half an hour.
Finally, break the chocolate into a bowl, and add the butter. Melt over a pan of simmering water. Once melted and smooth, add the vanilla and stir in. Leave to cool as much as you can while still liquid, then pour over the mint layer. Leave to set completely before cutting into pieces.