MINT MEDLEY CHOCOLATE GANACHE BROWNIES
A delicious treat for afternoon tea or great with a minty cuppa after Christmas dinner.
| Serves | 16 Brownies |
|---|---|
| Makes In | 45 mins |
| Difficulty | Moderate |
| Dietary | [[v]] |
Ingredients
For The Brownies
| Qty | Ingredient |
|---|---|
| 225g | Butter |
| 225g | Dark Chocolate |
| 4 | Eggs |
| 400g | Sugar |
| 2 | Twinings Medley of Mint Pyramid Bags |
| 80g | Flour |
| 90g | Cocoa Powder |
| ¾ tsp | Salt |
For The Ganache
| Qty | Ingredient |
|---|---|
| 400ml | Double Cream |
| 2 | Twinings Medley of Mint Pyramid Bags |
| 250g | White Chocolate |
| 200g | Dark Chocolate |
| Green Food Colouring |
To Decorate
| Ingredient |
|---|
| Melted White Chocolate |
| Green Sprinkles |
Method
- Spray an 11 x 9 inch tin with non-stick spray and line with foil..
- Preheat the oven to 170ºC.
- Melt the butter and chocolate together.
- Infuse the Medley of Mint tea bags in 200ml of freshly boiled water and leave to steep for 5 minutes.
- Whisk the eggs, sugar and 5 tablespoons of the Medley of Mint infusion together until just incorporated. Add the warm chocolate, then fold in the remaining ingredients. Pour the mixture into the lined tin and spread until the mixture is even.
- Bake for 15 mins and allow to cool completely in the tin.
- Begin making the ganache by placing the white and dark chocolate in separate bowls.
- Bring the cream to the boil with the two Medley of Mint tea bags. Once boiled, remove the tea bags and pour 200ml of the mixture over the white chocolate.
- Stir in the middle and add a few drops of green food colouring. Pour over the brownies 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.
- Drizzle the brownies with the chocolate and sprinkle on the green sprinkles. Cut into 16 pieces.
