My favourite snack is minty chocolate, so this is one of my favourite recipes. If you use mint thins as opposed to minty chocolate, the mint fondant in the centre of the mint thins gives the brownies an even gooier texture – absolutely delicious! This recipe is also dead easy – the quantities of ingredients are all easy to remember, which is useful for a scatterbrain like me!
- 200g caster sugar
- 100g plain chocolate
- 100g mint chocolate or around 10-12 mint thins
- 100g plain flour
- 100g unsalted butter (cubed)
- 20g unsweetened cocoa powder
- 3 eggs
Preheat your oven to 180C/gas mark 4.
Line and grease the insides of a 20cm square cake tin.
Break up the plain chocolate into chunks and add the butter. Melt this in a bowl over a pan of simmering water until the mixture is completely smooth with no lumps.
Remove from the heat and leave to one side.
Whisk the eggs and sugar together for around four minutes – they should be fluffy and pale. Whisk the eggs a little at a time into the chocolate and butter.
Sift the flour and cocoa powder into the wet mixture and mix everything together until completely smooth.
Pour half of this mixture into the baking tin.
Arrange the mint chocolate or mint thins in a layer over this mixture. Pour over the other half of the brownie mixture.
Cook for 25 minutes. They will still be gooey in the middle because of the chocolate or mint fondant in the centre of the brownies, so don’t let this make you think the mixture isn’t cooked.
Leave this to cool so they are easier to handle, and serve with thick double cream.
If you're serving this at a dinner party, try adding a couple of sprigs of mint into the top of the cream – tastes nice, looks nice, but also tells people what's in the brownies. You could also try finely chopping a few sprigs of mint and mixing them with the double cream for an extra hit of mint flavour.