Mint Chocolate Chunk Fudgy Brownies

This is my first ever blog, and therefore my first ever post. So be kind.

Sometimes I like to take advantage of the fact that my friends like cake. More often than not, it’s me asking them if I can bake them something, simply because I’ve got a craving to get in my kitchen and fill the house with the smell of something beautiful.

And I’ve found that one of the most common requests is brownies.

And why shouldn’t they be? They’re gorgeous little bites of heaven that melt in your mouth, make you drool at the taste of the rich dark chocolate and its gooey, fugdy texture and leave you making “uhhhmmmpphh” sounds until you reach for your next bite.

Now, I’ve made and tasted a lot of brownies in my time, and from my experience I can tell you one thing: cakey brownies are not the way forward. 

Fair enough, this is just my opinion, but a cakey brownie is just dense chocolate cake. The chocolate flavour isn’t there fully and every bite is a dry one. No, no, no, no, they must be fudgy.

And therefore, may I present to you my mint chocolate chunk fudgy brownies!

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May I just mention that the green stuff embedded within the brownie is Aero Mint Chocolate. Yes, I could have made these brownies with normal coloured chocolate flavoured with mint, but where is the fun in that? Besides, the “aero” part of the chocolate gives it a bubbly consistency which I found quite exciting if I’m honest.

It took me a while to perfect this, but I think I’ve finally got them right.

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Enough babbling about how amazing they are, here’s the recipe:

  • 3 free range eggs plus 2 egg yolks
  • 100g light brown sugar
  • 65g golden caster sugar
  • 165g unsalted butter
  • 200g good quality dark chocolate
  • 3 (heaped) tablespoons plain flour
  • 1 (heaped) tablespoon cocoa powder
  • 100g Aero Mint Chocolate
  • A good pinch of salt
  • 1/2 a teaspoon peppermint extract

First start off by preheating your oven to gas mark 5/190°C//375°F. Grease and line a rectangle baking tray with parchment paper (or greaseproof, whichever you know it as) and set it aside ready to use.

Place the butter and chocolate (broken into pieces or chopped finely) into a bowl and set it over a saucepan of boiling water and melt the two together until the mixture looks smooth and glossy. Remove the bowl from the heat carefully and set aside.

In a large bowl, place your eggs and egg yolks and whisk together until they are voluminous and frothy. Add the light brown sugar and beat until the mixture looks a pale caramel colour and is beginning to thicken. Then add in the golden caster sugar and beat until the mixture has thickened slightly and looks pale.

Pour your melted butter and chocolate into the side of the eggs and sugar and fold the two together using a metal spoon or spatula  Add the peppermint extract and the salt and fold that in too while you’re at it.

Sift your cocoa and flour into the batter and fold gently; you don’t want to knock out all of the air you’ve worked so hard for.

Pour 2/3 of your batter into the prepared cake tin, then break up your Aero chocolate into pieces and place all over the top. Then pour the remaining third of your brownie batter on top of the chocolate.

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Pop the brownies into your oven and bake for 25 minutes. If when you take your brownies out and test them (by inserting a tooth pick into the centre) the toothpick doesn’t come out clean, bake for a further 5 or 10 minutes.

Okay, so here comes the hard part, you’re going to have to let your brownies cool completely before you lift them out of the tin and cut them up to eat. The brownies will fall apart if you do this whilst they’re still hot, plus the flavour is waaaaay better when they’re cool.

And there you have it! Perfectly fudgy brownies with a minty kick!

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4 Comments (+add yours?)

  1. Olen
    Apr 09, 2013 @ 02:55:36

    You have written an incredible site.

    Reply

  2. The after school cake tin
    May 05, 2013 @ 16:25:39

    I was looking for a minty idea and I think this is brilliant.

    Reply

  3. Trackback: Chocolate Mint cake with choccy mint frosting. | The After School Cake Tin

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