Imagine we are up to double figures on the brownie count - and there are so many more to try!!
These are the mint chocolate brownies I made last week - as we had some "After Eight" Easter eggs* left over from the chocolate overdose that is Easter (the boys wouldn't be big fans of mint chocolate) I decided the coffee morning would be a good opportunity to experiment. And I have to say it was a success - I received more texts about these brownies than anything else I served!!!
I used the brownie recipe from the Avoca Cafe Cookbook (2) and I am really looking forward to making them again with plain chocolate, they were pretty much perfect texture wise - you can see from the photo just how crispy the top was, and the center was as moist and squidgy as you could wish for. The mint chocolate brought a surprising element to the cake which was delicious, I am looking forward to using other flavoured chocolate (or just flavouring it myself!!) coffee, orange, chili all spring to mind.
The recipe called for you to whisk the eggs and sugar for quite a long time, I haven't ever done this making brownies before. Actually I think as this whisking probably contributed to the wonderful texture I will do it in future (time allowing!!)
This recipe makes a large pan of brownies, it says that it makes 8 - 12, if so they would be huge, really huge!! I probably got twice that number.
Mint Chocolate Brownies
225g butter
225g dark mint chocolate (you can use plain of course!!)
4 eggs
225g brown sugar
110g plain flour
80g nuts (I used mint chocolate pieces)
Preheat oven to 170 C
Prepare a 30x20cm pan with parchment paper (or grease and line it)
Melt the butter and chocolate in a bowl over a pan of simmering water.
Whisk the eggs and sugar for about 10 minutes until very thick and pale.
Stir in the chocolate mixture.
Fold in the flour and chocolate pieces (nuts)
Pour into the prepared tin.
Bake for 30-35 minutes - or until the center feels slightly firm, and the top has a lovely glaze.
Remove from the oven and cover with a damp tea towel, leave to cool on a wire rack.
When cold cut into squares.
Enjoy.
*For anyone not familiar with After Eight Easter Eggs - they are a mint flavoured dark chocolate. They do not contain fondant (After Eight wafers have a lovely mint fondant in them).
11 comments:
That choc is giving me goosebumps..I so need one now:) The brwonies look brown and moist and fantastic!
Ah, now I see where you nickname comes from Brownieville girl! Good job there on the tray bakes, and I DO love it when you get more out of a recipe than you think you're going to get because the portion sizes are massive!
BG where would you rate these in your sampling to date? They do sound so sinfully good :)
Hy,
First time here...very interesting space you have...Glad to follow u...loved your fabulous recipes.
You are most welcome to my space.
Saffy - they are way up there - will give the definitive answer on that when I make them with plain chocolate!!!
Yum, Yum!! They look chocodelicious!!! I have to add this recipe to my to do list! I am also on a Brownie Quest. You've inspired me to try again.
Mmmm, I love any combination of chocolate and mint, yet have never had it in a brownie! Yum!
Keep them coming! I love all your brownie posts and these look delicious.
Yum! Loving the brownie posts.
oh yum...you have made my favourite brownies ever!!! i looooove mint,choc brownies!! and i actually love easter egg chocolate so i love that i got to see a broken up chocolate easter egg lol.
Ooh Mint Brownies - yum yum. I did try whisking eggs and sugar to make brownies once and wasn't too happy with the result, so didn't bother again. But to be honest, I probably didn't do it for very long. Now I have an electric whisk, I shall try this again as you say it made such a difference.
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