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Minty chocolate brownies
An easy homemade brownie recipe with a hint of peppermint. Slightly fudgy and super tender, you can opt to add some peppermint flavouring to the brownie mixture, too.
Ingredients
Serves: 16
- 225g caster sugar
- 65g unsweetened cocoa powder
- 110g unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 85g plain flour
- 125g icing sugar
- 2 tablespoons milk
- 1/4 teaspoon peppermint flavouring, or to taste
Method
Prep:15min ›
Cook:35min ›
Extra time:30min cooling ›
Ready in:1hr20min
- Preheat the oven to 170 C / Gas 3.
- Combine sugar and cocoa powder in a large bowl; stir in melted butter until mixture is smooth. Beat in 1 egg, vanilla and salt; beat in remaining egg. Fold in flour and transfer to an ungreased 20cm (8 in) square baking tin.
- Bake in the preheated oven until set in the middle, about 35 minutes. Allow to cool 10 minutes in the tin, then remove to a wire rack to cool completely.
- Mix icing sugar, milk and peppermint flavouring in a bowl until smooth. Spread icing over cooled brownies; spread evenly and allow to set, about 30 minutes. Cut into 16 pieces.
See it on my blog
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Reviews & ratings
Average global rating:
(41)
Reviews in English (33)
I thought it best to grease the pan first of all, so I used wilton cake release spray. DId not want to make the icing as these were to sit on the counter at work for 8 hours so I changed the recipe slightly by using mint extract in place of the vanilla. Topped off with a little green powdered sugar. Anything mint works a treat for me! I just love both the basic taste and the texture of this brownie, now that I have this recipe I plan on swopping out the extract to make a variety of different flavors. Planning on trying with orange extract next! - 18 Jul 2012 (Review from Allrecipes US | Canada)
These were good. I am going to make them again, but I will grease the baking dish. I thought "ungreased" was odd, but left it that way. Brownies stuck. The pieces were good though! More brownie like than another recipe I tried. - 08 May 2012 (Review from Allrecipes US | Canada)
Chocolaty, dense and super moist. To make sure to get them moist do not bake by time. Set your timer 5 minutes less than recommended and check with a toothpick or bamboo skewer. Continue checking every minute or so until there is barely any batter on them. remove for oven immediately. They will continue to cook a little on the cooling rack. Meaning if they are perfect or cooked in the oven they will be over cooked when cooled. In this case not a moist brownie at all. - 27 Apr 2013 (Review from Allrecipes US | Canada)