Hot weather: Unfortunately during this hot weather we are unable to dispatch orders containing chocolates. Although our storehouse is temperature controlled, we want your chocolates to arrive in mint condition and we can't control what happens in transit. We will still dispatch your order once the temperature drops - orders with teas, oils and body, bath and home fragrance only will continue to be dispatched. Thank you for your patience.
Summerdown Mint Chocolate Mint Brownies - makes 12
This recipe is perfect as a pudding, or just a treat on a cold and blustery day! It’s also easy on the washing up - you only use one bowl!
INGREDIENTS
150g dark chocolate (70%)
50g Summerdown Crisp Discs OR Thins
175g salted butter
280g caster sugar
130g plain flour
3 eggs
1 box Summerdown Mint peppermint creams
(For extra mintyness we also use 3 drops Summerdown Peppermint Oil)
METHOD
Pre heat the oven to 170 (160 fan).
In a heat-proof bowl over a pan of boiling water, melt together the dark chocolate, Summerdown chocolate (excluding the creams) and butter. Heat gently until smooth. Once melted,(if using) add three drops of Summerdown Peppermint Oil.
Take the bowl off the heat and allow to cool for a minute or two.
Add the sugar to the melted chocolate and butter, and stir until combined.
Sift in the flour and mix.
Crack the eggs in and combine, one by one.
Pour the mixture into a greased and lined brownie tin.
Bake for 20 minutes then remove the pan from the oven and squish in the peppermint creams on to the top of the mixture (if using a standard brownie tin, 2x6 works well as a layout!). The creams should break the surface of the mixture, and be pressed in until almost flush with the top of the brownie.
Return to the oven for 10 minutes, until the top of the brownie is just beginning to flake.
Leave to cool slightly before cutting 12 brownies, each with a peppermint cream in the centre.
Enjoy whilst they’re still warm!
