Mint Chocolate Brownies

Ingredients:

For the Cake:
4 eggs
400g sugar
1 tsp vanilla extract
200g butter
120g dark chocolate (at least 70% cocoa solids)
120g plain flour
For the Toppings:
100g butter
300g icing sugar
1 1/2 tsp peppermint extract
green food colouring, as needed
4 tbsp single cream
175g dark chocolate, chopped

Method:

Begin with the cake. Crack the eggs into a bowl and beat until frothy. Add the sugar and vanilla extract, beating well to combine.

Melt together the dark chocolate and butter either in a microwave or in a bain-marie (double boiler) then allow to cool slightly before stirring into the egg mixture. Mix thoroughly to combine then sift over the flour and beat the batter until smooth.

Pour into a greased 20cm square baking pan, the base of which has been lined with greaseproof (waxed) paper.

Transfer to an oven pre-heated to 180°C and bake for about 25 minutes, or until the top of the cake is springy to the touch and a skewer inserted into the centre emerges cleanly.

Remove from the oven and allow to cool in the tin for 10 minutes then turn out onto a wire rack and allow to cool completely.

When the cake is cook, prepare the green mint topping. In a bowl, cream together half the butter, the icing sugar, the mint extract and enough of the cream to give a just spreadable buttercream. Add just enough of the green food colouring to give a vibrant colour then transfer the brownie cake to a plate and spread the green buttercream over the top.

Transfer to the refrigerator and chill for at least 60 minutes.

At the end of this time, melt together the remaining butter and chopped chocolate in a bain-marie (double boiler) or microwave. Beat until smooth, allow to cool slightly then use a warmed round-bladed knife to spread over the top of the cake. Refrigerate until the chocolate has set, then cut into squares and serve.

Find more St Patrick's Day Recipes Here.