Recipe of the Month
Who doesn’t love a decent chocolate brownie?! Soft and gooey inside with a slightly crunchy topping! This recipe simply suggests adding peppermint flavouring but if not a mint chocolate fan, swap in orange, almond or rose essence instead.
- 200g (7 oz) butter, plus extra to grease
- 150g (5 oz) dark chocolate, roughly chopped
- 275g (10 oz) light brown soft sugar
- 2 large eggs
- 1 tsp vanilla extract
- 150g (5 oz) plain flour
- Few drops peppermint extract, to taste (or flavouring of your choice)
- Sifted icing sugar, to decorate
- To make the brownie, preheat oven to 180 C (160 C fan) or mark 4. Grease and line a 20.5 cm (8”) square tin with baking parchment. In a large pan, gently heat the butter and chocolate until melted.
- Take pan off the heat and mix in sugar, followed by the eggs and vanilla (the mixture will become smooth and glossy as you mix). Sift over the flour and stir in the peppermint (if using or other flavouring) until well combined. Pour the mixture into the tin and bake for 25-30 mins until a crust forms. Cool completely in tin.
- Lift the brownie out of its tin and cut into 16 squares. Arrange the pieces on a wire rack set over a baking tray or board, dust with icing sugar and serve warm or at room temperature with vanilla ice-cream, if you like.
(Recipe Courtesy of Good Housekeeping magazine 2014 ) Judie Donovan