These brownies are definitely not for anyone on a diet so I won’t be making them again any time soon (which makes me sad) but if you want a delicious, indulgent treat then these are totally amazing. All credit for this chocolate mint chip brownie recipe goes to Jeanne Horak-Druiff from Cooksister.com who developed it and was kind enough to let me share it.
Mint chocolate chip brownies
Adapted from Cooksister.com
230g butter at room temperature
1 cup caster sugar
1 cup light brown sugar
90g cream cheese
3 large eggs
1.5 teaspoons of peppermint essence
1 cup plain flour
2/3 cup cocoa
1/4 teaspoon baking powder
1/2 teaspoon salt
200g chopped up mint Matchmakers (or if you’re in South Africa Peppermint Crisp bars or in the USA Andes Creme de Menthe chips)
Preheat your oven to 170 C and grease and line a 20 cm x 30 cm baking dish with baking paper.
Use an electric mixer to cream together the butter, sugars and cream cheese until light and fluffy. Add the eggs one at a time, beating after each addition. Add the peppermint essence. Don’t worry if your mixture looks a little curdled at this stage, as soon as you add the dry ingredients it will come together.
In a separate bowl sift together the flour, cocoa, baking powder and salt.
Stir the dry ingredients into the wet ingredients and mix until just combined. Fold in whichever mint chips you a using.
Pour the batter into the prepared baking dish and bake in the middle of the oven for 40 – 45 minutes. It should be a little bit squidgy in the middle but not runny.
Allow to cool in the baking dish for 20 minutes before removing and allowing to cool completely on a wire rack and slicing.
Makes 12 large brownies