Peppermint and Chocolate Chip Frosted Brownies
Rich fudgy chocolate brownies topped with a peppermint glaze layer. These browies are perfect for those who love that mint chocolate flavour. Decorate with any extra mint chocolate you like!
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Servings: 9
Ingredients
- 170 g Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Sugar
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 100 g Dark Chocolate Melted
- 85 g Plain Flour
- 30 g Cocoa Powder
- 100 g Milk Chocolate Chopped
For the Peppermint Layer
- 350 g Icing Sugar
- 2 tsp Peppermint Extract
- 4 tbsp Hot Water
- Green Food Colouring Optional
- 50 g Milk Chocolate Chips
Instructions
- Pre-heat oven to 200C/180C Fan/Gas Mark 6. Line an 8″ Square Pan with greaseproof paper.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn.
- In a large mixing bowl, whisk together butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between. Add the vanilla and mix again.
- Now, add the chocolate slowly (check it first, to make sure it isn’t so hot that it will cook the eggs) and combine once again.
- Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Fold the chopped milk chocolate.
- Pour the batter into the lined pan and bake for 25-30 minutes (until the top looks cracked but doesn't wobble). Remove pan from oven once cooked, and leave the brownies in the pan on a wire rack until totally cooled before making mint layer.
- Make the minty layer by stirring together ingredients. It should be just spreadable, but not too runny. If you need to add more water, do so.
- Spread the peppermint layer over the brownie, sprinkle over some chocolate chips, then let set in the fridge for at least 1 hour. Once set, cut and serve!