Ingredients
Brownie Base:
- 125g butter
- 2 tbsp coconut oil (if you don’t have it just use extra butter)
- 1 1/4 cup brown sugar
- 3/4 cup cocoa
- 2 eggs
- 1 tsp vanilla
- 1 pinch salt
- 1/2 cup almond meal (if you don’t have it just use 1/3 cup plain flour)
- 1/2 cup desiccated coconut
Peppermint Cream
- 125g butter
- 2-3 tsp peppermint essence (depending how strong you like it)
- 1/2 cup white sugar
- 2 1/2 tbsp water
- 1 tbsp milk
- A good handful of mint leaves (really finely chopped)
- 1 tbsp extra water
- 1 good tsp gelatine
- food colouring
Method:
Melt butter, sugar and cocoa in a medium saucepan. Whisk in eggs, then everything else for base. Pour into a square cake tin and bake at 180 deg cel then cool completely.
Beat the bazeesus out of butter and peppermint essence until it is really really pale. While that is beating (may take like 5-10min) mix extra water and gelatine together then pop water, milk, mint leaves and sugar in a saucepan over low heat and keep stirring until sugar is fully dissolved but do not let boil. Whisk gelatine into syrup. While still beating gradually add syrup into butter mix. Add food colouring to make your desired green. Keep beating for what feels like an eternity until the bowl is cold to touch and the cream is starting to set a bit. Smear onto brownie base and put in fridge to set. Drizzle melted chocolate over the top.
The Ramblings:
Mondays suck, but hopefully this in lunch boxes tomorrow will cure Monday-itis!
My mint plant is going gang busters at the moment, exploding out of its hanging pot and I have a slight obsession with mint slice biccies, so taaaadaaaa!!!
Beware, very very rich!