Is there anything more universal than chocolate brownies? Is there a person in the world who doesn’t love the crackly, slightly crunchy crust, chewy edges and squidgy, chocolaty, almost molten centre? It’s a good thing. Brownies are supposed to be intense, rich and overpowering. There’s nothing subtle about them, and decadence is the trademark of a brownie. Not to mention, brownies come with a side of nostalgia - who hasn’t tried making brownies as a child and almost burnt down the house? (that would be me..).
So last weekend, in a spontaneous brownie baking moment (if you know, you know) I decided to add one of my favourite ingredients to my brownie batter - peppermint! I love peppermint and dark chocolate together - it is a refreshing variation to a popular classic. PLUS - the best part is, you can use leftover brownie crumbs/chunks to make peppermint brownie vanilla ice cream - summer bonus, and a very appropriate dessert for this weather.
They taste like the brownie equivalent of after-eight and they don’t look any different than regular brownies so it comes as a pleasant surprise to someone who bites into one. They’re a crowd pleaser and up your popularity quotient if you take them to work the next day (LOL)
Ingredients:
500 g chocolate
250 g butter
4 eggs
1 1/2 cup sugar
1 cup flour + 1 tsp baking powder + 1/2 tsp salt
1 tsp vanilla extract
3 tsp peppermint extract
Crushed peppermint (optional)
Process
In a saucepan over medium heat, melt the butter and chocolate together until smoothly combined. Let cool.
cream the eggs, sugar and vanilla in a bowl.
Add the cooled chocolate and butter mixture and add peppermint extract & combine well.
Add the flour mix one spoon at a time and mix well, but do not overmix.
Pour the batter into the pan and bake for about 30 - 35 minutes or until the top forms a flaky/crusty layer. The centre should not be wobbly.
When done, take it out of the oven and let the brownies cool for about a half hour.
Slice into squares, sprinkle with crushed peppermint and eat!