Mint Chocolate Brownies with Crushed Milky Bar and Dairy Milk2012-06-27
- Servings : 30
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 60m
- 575g dark chocolate (chopped)
- 360g unsalted butter
- 550g granulated sugar
- 6 eggs
- 2 tsp vanilla extract
- 85g cocoa powder
- 170g plain flour
- 2 tsp baking powder
- For the mint topping
- 40g unsalted butter
- 125g icing sugar (sifted)
- 65ml double cream
- 3 tbsp creme de menthe
- 1/2 tbsp green food colouring
- For the garnish
- 1 pack of after eights chocolates (chopped)
- 2 dairy milk chocolate bars (or alternative) (crushed)
- 2 milky bars (crushed)
In a large bowl combine the butter and chopped chocolate and place over a saucepan of simmering water to melt until smooth (lightly whisk with a fork to remove any lumps).
In a separate bowl, mix together the cocoa powder, vanilla extract and granulated sugar. Add this to the melted chocolate and mix well with a wooden spoon or spatula (transfer to a food mixer and mix for 2 mins if you have one).
Beat the eggs with a whisk in another bowl for 3-4 mins until light in colour and transfer a little at a time to the chocolate mixture. Add the flour and baking powder and mix well.
Preheat your oven 180C/360F and transfer the brownie mix to a baking tin, lined with grease proof paper. Bake in the oven for 40-45 mins until brown and firm in the centre. Spike the centre of the brownie with a skewer to check if its cooked. If the skewer returns slightly coated with a gooey chocolate consistency, you know its ready.
Remove form the oven and leave to cool. To make the mint topping combine the butter and sugar together in a bowl and mix well. Add the cream, creme de menthe and food colouring to form a green icing.
Once the brownie has cooled, spread the mint icing over the top of and leave in the fridge for 1 hour to set.
To serve, carefully remove the brownie from the baking tin and cut into 2.5 cm squares. Sprinkle the tops with chopped after eights and the crushed white and dark chocolate bars.
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