This is an extremely chocolatey month for me. I used up almost 1kg of chocolate (including the failed batch of custard cream) this month. I think I'm experiencing a severe case of chocolate overload.
I chanced upon York Peppermint Patties when I was at Carrefour the other day and the first thing that came to mind was to make these Brrrrownies. I've always adored the peppermint-chocolate combination and used to make them ever so often...but somehow I've stopped somewhere along the way.
These babies were delish. Rich, fudgy, sweet with hints of peppermint. Definitely my favourite brownie to date. Perhaps I'm biased, but boy, these are really good. Needless to say, they were wiped out in a flash. Sweet :).
adapted from Baking from my home to yours
70g unsalted butter
85g bittersweet chocolate
85g unsweetened chocolate
2 large eggs
1 tsp pure vanilla extract
40g plain flour
170g York Peppermint Patties, chooped into bits
1. Centre a rack in the oven and preheat the oven to 160 degrees Celsius. Line an 8-inch baking pan with aluminium foil and grease generously.
2. Melt the butter and chocolate together over a double boiler and stir until the ingredients are just melted. Remove the bowl from heat, stir in the sugar, followed by whisking the eggs in one by one. Add the vanilla and whisk vigorously until the batter comes together in a shiny mass before adding the salt and flour. Stir until just incorporated. Use a spatula and stir in the York Peppermint pieces.
3. Scrape the batter into the pan and smooth the top with a spatula. Bake for 30 minutes or until the top is dull and a knife inserted comes out almost clean. Transfer the pan to a rack and leave to cool to room temperature. Slice and serve.
Yields an 8-inch square brownie, cut into 16 small pieces.