Not so long ago the lovely Chris Mosler posted a really intriguing recipe called Thyme for lemon cake on her fabulous food site Life is Delicious, it really got me thinking about coming up with different flavour combinations and using more herbs in sweet foods.
As it happens I had bought some fresh mint for the Mini Pavlovas with mascarpone and fresh berries recipe I posted recently, remember the one with balsamic vinegar used on the fruit? Well I had the mint leaves hanging around waiting for a Pimm’s if only the British weather would play it’s part but it didn’t. So, together with the twins we started weighing up and, ‘Mummy, can I break the eggs?’ we made some Mint Choc Chip Brownies.
I served the girl’s with vanilla ice cream and a splodge of squirty cream (any excuse). You can really taste the mint and we all loved them, they were a real hit and I am now inspired to come up with even more new combinations, thanks Chris!
- 250g dark chocolate broken into pieces
- 200g softened butter
- 3 large eggs
- 250g soft brown sugar
- 100g plain flour
- 1 level tsp baking powder
- 1 small pack of fresh mint chopped up - keep back a leaf or two to garnish
- 75g choc chips
- Preheat the oven to 160C/ gas 3 and line a square (22cm) baking tin with baking paper.
- Put the chocolate and butter in a plastic bowl and heat in the microwave for 1 minute, remove and stir until all melted, continue for another 30 secs if not completely melted but be careful not to overcook.
- In a separate bowl beat the eggs and sugar until foamy, stir in the chocolate mixture and blend completely.
- Sift the flour and baking flour onto the mix and stir in until completely folded in.
- Add the fresh mint and the choc chips and stir to amalgamate well.
- Pour into the tin and bake in the oven for 50 - 60 minutes.
- Cool on a wire rack.