St Patrick’s Day Mint Chocolate Brownies
This is an excellent recipe. As well as delicious there is always plenty to go around! Chocolate sponge with a mint frosting covered in chocolate.
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Cake Base:
75g Coco Powder
300g Caster Sugar 2 Eggs 250ml Milk 175g Flour 2 tsp baking powder 0.25tsp bicarbonate soda 1tsp vanilla extract or essence 40g Butter 0.25tsp Salt |
The Frosting:
115g Butter
250g Icing Sugar
3tsp Water
1tsp Peppermint Extract
A drop of green food colouring
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The Chocolate Coating:
250g Milk Chocolate
70g Butter
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The How-To:
Preheat oven to 180c.
Cream the butter and sugar together, Add the eggs one at a time, Stir in the vanilla.
In a separate bowl sieve all the dry ingredients together.
Add the dry ingredients to the wet mix alternating with the milk until all ingredients are combined well.
Preheat oven to 180c.
Cream the butter and sugar together, Add the eggs one at a time, Stir in the vanilla.In a separate bowl sieve all the dry ingredients together.
Add the dry ingredients to the wet mix alternating with the milk until all ingredients are combined well.
Pour this into a deep baking tin lined with baking paper and bake in the centre of the oven for aprox 30 mins or until a skewer inserted comes out clean.
Now for the important step…….once cool stick it in the freezer for an hour to harden it up.
To make the frosting beat the butter until smooth and slowly add the icing sugar and then water and peppermint extract.
Spread this on the frozen cake base and then freeze again for an hour.
To make the topping melt the chocolate and butter together and mix well. Allow to cool and then pour onto the frozen frosting.
Refrigerate to set the chocolate.
You’re Done!
