Choc Mint Brownies
This easy Choc Mint Brownies recipe made a great dessert for your next Christmas party! Both regular and Thermomix instructions included.
Servings: 16 pieces
- 150 g unsalted butter
- 1 cup caster sugar
- 3/4 cup cocoa
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 3 eggs
- 1/2 cup plain flour
For the Icing
- 1 & 1/2 cups icing sugar mixture
- 1 tbsp cocoa
- 1 tsp butter softened
- 1/2 tsp peppermint extract
- 1 & 1/2 tbsp boiling water
- 6 candy canes roughly chopped
- 100s and 1000s
Preheat your oven to 160 degrees and line the base and sides of a 20cm square baking tin with baking paper – this will help you to remove the brownies once they are cooked.
In a large saucepan (you want it to be big enough to add the extra ingredients to later), melt the butter, cocoa and sugar over a low heat.
Remove the saucepan from the heat and add the peppermint extract, vanilla extract and egg and whisk the mixture as you go.
Sift the flour into the saucepan and whisk to combine.
Pour the brownie mixture into the prepared tin and smooth the surface. Place the brownies into the oven to bake for 35 minutes.
Remove brownies from the oven and allow them to cool completely in the tin.
To make the Chocolate Icing
Sift together the coca and icing sugar mixture into a small bowl.
Add the softened butter and peppermint extract and pour the boiling water directly over the butter.
Using a small whisk, combine all ingredients until mixture is smooth.
Use a spatula to ice your brownies and then sprinkle the candy cane pieces and 100s and 1000s over the top. Allow the icing to set before cutting into pieces.
It's important to make sure your brownies have cooled completely before icing as otherwise the icing will melt and slide off.
These brownies are freezer friendly when the candy canes have not been added.