Can you say yum!
I’m slightly cheating with this week’s post as I didn’t technically make these! My friend Kathleen wanted to bake with me one night, so she made these wonderful creations while I supervised and talked her through it. It is my recipe though, so I did some of the work at least! And now Kathleen isn’t able to claim she can’t bake because these brownies were amazing – they were super gooey and fudgey, crinkly on top and oozing with an Andes mints fondant type filling.
I’m a huge fan of chocolate and mint together, I mean who isn’t? The rich taste of dark chocolate combined with the refreshing mint is match made in heaven. And I adore the peppermint fondant you get inside things like andes, after eights and peppermint patties. I wasn’t 100% sure baking this fondant inside of a brownie would work, which I admit isn’t a great move when you’re baking with a very unconfident first time baker, but luckily it was amazing! It stayed soft and gooey and complimented the dark chocolate brownie perfectly
I do love baking with people who don’t think they can bake, it’s great to be able to show them that they can in fact do it! And she must not have hated her experience baking with me as wants to bake with me again once I’m state side next! Brownies are a great option to bake with somebody who lacks confidence as they’re pretty simple to make with a really satisfying result! I mean, what cures a chocolate craving like a gooey, fudgey brownie? And this flavour combination was all her idea! The other great thing about this base brownie recipe is you can do it all in one bowl and there’s no need for a mixer, just a good old fashioned whisk is all you need. It’s one of the reasons it’s my go to brownie recipe!
The brownies themselves are made with dark melted chocolate and cocoa, I’m a firm believer that you should always use dark chocolate in baking especially in brownies (milk chocolate has it’s place sometimes, but particularly in brownies I can’t imagine anything beating dark chocolate!). Nothing beats that rich, decadent flavour you get from the dark chocolate and cocoa combined. While I do love these cocoa brownies, I don’t think anything can beat putting solid chocolate in your brownies, what do you think? I’ll be bringing these along to Fiesta Friday to see what you guys think, I’m sure they will go down well!
Then all the minty goodness comes from the peppermint fondant in the centre. It’s a really simple mixture to make and it just works so well in these brownies, we coloured it green because it was more fun that way! But of course you can leave that out. These peppermint stuffed brownies are super simply to put together too, you just spoon half the brownie batter into the pan, then spoon on the fondant filling (which is kind of tricky to spread out, but presentation isn’t important here!) and then cover with the rest of the brownie batter! And then bake! I tend to under bake my brownies a little because I like that extra gooey factor, but if you prefer yours a little firmer just bake them for about 5-10 minutes longer
- 1/2 cup unsalted butter
- 8oz good quality dark chocolate, roughly chopped
- 1/2 cup caster sugar
- 1/2 cup light brown sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup plus 2 tbsp plain flour
- 2 tbsp cocoa powder
- 1/4 tsp salt
- 8oz semi sweet chocolate chips
- 1/2 cup unsalted butter, softened
- 4 cups icing sugar
- 2 tbsp milk
- 2 tsp peppermint extract
- green food colouring (optional)
- Preheat the oven to 350F/180C. Line a 9x9 brownie pan
- Melt the butter and chocolate for the brownies in the microwave in 30 second intervals, stirring in between, until all melted. Leave to cool.
- Beat the butter and icing sugar for the fondant until it comes together. Add the milk and beat in.
- Add peppermint extract and green colouring, if using, and beat until all combined.
- Put the fondant mixture in the fridge until ready to use
- Once the melted butter and chocolate is cooled, whisk both sugars into the mixture until combined
- Whisk the eggs in one at a time. The whisk in vanilla
- Fold in the flour, cocoa and salt
- Stir in chocolate chips
- Pour half of the brownie batter into the lined pan
- Spoon on the fondant and spread out as evenly as you can, it will spread during baking so don't get too frustrated with that
- Then pour the rest of the brownie batter over the top
- Bake for 30 minutes until set. Bake for 40 minutes if you like a firmer brownie
- Cool on a wire rack, remove from pan and cut into squares
- These will keep in an air tight container for 3-5 days
- To get clean lines when you cut the brownies, chill them in the fridge for a few hours before cutting
- You can also use the fondant in this recipe to make your own peppermint patties, just roll into balls and dip in melted chocolate