25 August 2012
This is an amazing recipe by Jennifer Joyce.
You can never go wrong with brownies, but this recipe makes them even more extra special - as the peppermint extract complements so well the chocolate giving it a touch of freshness.
So here's the how to in Jennifer's words:
preparation time 20 minutes
cooking time 40 minutes
makes about 18
250g (9 oz) unsalted butter, chopped, plus extra for greasing
225g (8 oz) dark chocolate chopped
400g (14 oz) caster sugar
4 eggs, lightly beaten
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
185g (6 1/2 oz/1 1/4 cup) plain (all-purpose) flour, sifted
Icing (powdered) sugar for sprinkling
Preheat oven to 160ºC (315ºF/Gas 2–3). Grease a deep 23 cm (9 inch) square cake tin with butter and line with baking paper.
Melt the butter and 200g (7 oz) chocolate in a large heatproof bowl set over a saucepan of simmering water or in the microwave for 1 minute. Stir until smooth. Remove from the heat, add the sugar, eggs and vanilla and peppermint extracts and stir until combined. Add the flour and a pinch of salt and mix in. Pour into the tin and bake for 40–45 minutes or until a skewer comes out clean when inserted in the centre. Cool completely in tin, then invert onto a chopping board and remove baking paper.
Using a sharp knife, slice into 3 cm (1/4 inch) squares or small triangles, wiping after each slice to ensure smooth slices.
Recipe, food and prop and styling Jennifer Joyce Photo Mowie Kay