As this sweet treat contains uncooked egg, make sure to use British Lion stamped ones. We’ve turned the popular after dinner mint into a gooey brownie.
These delicious gooey chocolate and mint brownies are perfect any time of year. However, we love ours especially around Christmas time or St Patrick's Day!
NB Cooking Notes: plus cooling and setting
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Yields:
16
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
357
Ingredients
For the brownie layer
200g
unsalted butter, plus extra to grease
125g
dark chocolate (70% cocoa solids), chopped
4
medium eggs, lightly beaten
300g
caster sugar
100g
plain flour
40g
cocoa powder
For the peppermint cream
1
medium egg white
2tsp.
peppermint extract
200g
icing sugar
Green food colouring paste (optional)
200g
dark chocolate (70% cocoa solids), chopped
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Grease and line a 20.5cm square tin with baking parchment.
Step 2For the brownie layer, melt butter with 125g dark chocolate in a medium bowl set over a pan of simmering water. Remove bowl from heat, cool for 1min, then stir in remaining brownie ingredients. Scrape into prepared tin and bake for 18-20min until just firm to the touch. Cool completely in tin.
Step 3Meanwhile, make the peppermint cream layer. In a medium bowl, using a whisk, whisk together the egg white and peppermint essence together until frothy. Sift over the icing sugar and mix with a wooden spoon until combined. Add a little food colouring, if using, and mix until combined. Scrape peppermint mixture onto brownie and spread to cover. Set aside.
Step 4Melt remaining 200g chocolate in a clean bowl set over simmering water. Leave to cool to room temperature then pour over the peppermint cream layer and tilt the tin to spread the chocolate so it forms an even layer. Chill until, around 45min. To serve, transfer to a board and slices into squares.
To store:
Keep in an airtight container at room temperature for up to a week
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
