Thanks for all the lovely comments on The Cosy Christmas Teashop. I wanted to share the recipe for Ellie's mint-choc brownies (as featured in the book) as they are especially scrummy this time of year with a warming hot chocolate or cuppa.
Ellie’s Mint-Choc Brownies
(Makes 12-16)170g dark chocolate
200g caster sugar
120g light brown sugar
85g plain flour, sifted
55g high quality cocoa powder, sifted
Approx. 12 thin after dinner mints, depending on size. (After Eights are ideal)
Preheat oven to 180C/Gas mark 4. Line a 20x30cm baking time with baking parchment.
Gently melt the chocolate and butter in a pan on a low heat. Set aside to cool.
Whisk the sugars and eggs together, beat vigorously until the mixture is thick, glossy and about three times its volume. Add the butter mix until smooth. Fold in the flour and cocoa powder. Be careful not to overmix.
Spoon half your mixture into the pan, making sure it spreads to the corners. Lay out your after dinner mints on top of the mixture in neat rows. Add the remaining mixture on top, spreading it so the mints are totally covered.
Pop in oven for about 30-35 minutes until the top is firm and just starting to crack - that’s when they’re ready to take out. Test with a skewer to see if comes out almost clean – a couple of times, in case you’ve hit an after dinner mint!
Leave to go cold before cutting into squares, as these are a very gooey brownie. Sorry, you’ll just have to wait! Enjoy!
Best wishes and happy baking!