Mint Medley Chocolate Ganache Brownies
A delicious treat for afternoon tea and great with a cup of peppermint tea after dinner.
Ingredients
| Qty | Ingredients |
|---|---|
| 225g | Butter |
| 225g | Dark Chocolate |
| 4 | Eggs |
| 400g | Sugar |
| 2 | Medley Of Mint tea bags |
| 80g | Flour |
| 90g | Cocoa Powder |
| ¾ tsp | Salt |
| Qty | Ingredients |
|---|---|
| 400ml | Double Cream |
| 2 | Medley Of Mint tea bags |
| 250g | White Chocolate |
| 200g | Dark Chocolate |
| Qty | Ingredients |
|---|---|
| Melted White Chocolate | |
| Green Sprinkles |
Method
To make the brownies
• Spray a 11×9 inch tin with non-stick spray and line with foil.
• Preheat the oven to 170ºC.
• Melt the butter and chocolate together.
• Whisk the eggs, sugar and contents of the mint tea bags together till just incorporated.
• Add the warm chocolate then fold in the remaining ingredients.
• Pour the mixture into the tin a spread till the mixture is even.
• Bake for 15mins and allow to cool completely in the tin.
To make the ganache
• Place the chocolates in separate bowls. Bring the cream to the boil with the tea bag. Once boiled, pour 200ml over the white chocolate.
• Stir in the middle and add few drops of green food colouring. Pour over the brownie and chill in the freezer for 5 mins.
• With the remaining cream reheat slightly then pour over the dark chocolate. Stir to combine and pour over the chilled ganache.
• Spread the ganache quickly with a palette knife. Chill.
To decorate
Drizzle the brownies with the chocolate and sprinkle on the green sprinkles. Cut into 16 pieces.