Altered from Tasty
Makes around 8 (depending on how generous you want to be)
My theory is; if it works in cookies, it’ll work brownies. I fell in love with my dark chocolate and peppermint cookies and altered this Tasty recipe (apparently the ultimate in Brownie deliciousness) and it’s a winner. You really want to wait for these brownies to cool completely. I tried to dive in after a half hour cool and it was a chocolatey mess. Delicious, but a mess none the less.
- 225g good-quality chocolate, semi-sweet
- 170g butter, melted
- 250g sugar
- 2 eggs
- 2 teaspoons peppermint extract
- 95g plain flour
- 30g cocoa powder
- 1 teaspoon salt
- Preheat the oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
- Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
- In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in colour. Whisk in the melted chocolate (make sure it’s not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture. Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
- Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely before slicing.