I thought things were supposed to calm down after Christmas! They have not. We have found a new place to live though and move in less than 4 weeks! Maybe March will be quieter?
Back to Christmas though (seems so long ago already), I spent the whole festive period dreaming about and wanting to make these brownies. I’ve been on a mint choc ride these past few months since making some peppermint bark (which I still haven’t shared with you, I’m sorry, maybe next Christmas!) for my Christmas hampers. However, I never got the chance to make them, I had the ingredients ready and everything. So, once we got home, after spending Christmas and Hogmanay in Scotland, I set about beginning my ‘healthy 2016’ with a batch of these… The year doesn’t start until we go back to work right?!
I spotted the recipe on In Jennie’s Kitchen (a ‘go to’ blog of mine) and just switched the flour to gluten free flour. Jennie does have a recipe for grain free peppermint brownies though, if you are so inclined.
- 170 g of milk chocolate chips (or a bar broken into chunks, I opted for dark chocolate)
- 85 g of mint chocolate chips/chunks
- 75 g of gluten free flour
- 35 g of good quality dark cocoa powder (such as Green & Blacks)
- 0.75 tsp of salt
- 115 g of butter, at room temperature
- 1.5 tsp of vanilla extract
- 3 large eggs
- 225 g of granulated natural cane sugar
- Preheat the oven to 180°C and line a deep/brownie baking tray.
- Place all the chocolate and butter into a microwaveable bowl and heat in 30 second bursts, stirring each time, until melted.
- Stir in the vanilla and leave the chocolate to cool a little.
- In a large mixing bowl,whisk together the eggs and sugar until they become and pale and thicken up.
- Whisk in the melted chocolate mixture.
- Fold the flour, cocoa and salt into the mixture.
- Pour the mixture into the prepared tin and bake for 30 minutes or until the centre is set.
- Leave to cool and then cut and serve. These warm with some ice cream would be divine!