Mint Humbug Brownies (approx.12)

Ingredients

  • 7oz-200g unsalted butter (room temp)
  • 3.5oz-100g plain flour (sifted)
  • 7oz-200g dark chocolate
  • 1.9oz-55g cocoa powder (sifted)
  • 3.5oz-100g mint humbug sweets
  • 3 medium eggs (free-range)
  • 10.2oz-290g golden caster sugar
  • 12 chewy toffees
  • 1 tablespoon peppermint flavouring

Method

  1. Pre-heat oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Grease a 20cm/8” square cake tin and set to one side
  2. Start by sieving the flour and cocoa powder into a large mixing bowl and set to one side.
  3. Follow by crushing the humbugs as fine as you can using a pestle and mortar. Set to one side
  4. Melt the dark chocolate and butter together using your preferred method. I use a microwaveable bowl, break up the chocolate, add the butter and pop in the microwave on a medium heat for 1 minute, remove and then stir until smooth. It may need a little longer or less depending on your microwave strength so keep checking and stirring at intervals, so you don’t burn the chocolate. Set the chocolate to one side to cool slightly
  5. Whilst the chocolate is cooling, in a separate large mixing bowl add the eggs and sugar and whisk together using an electric hand-whisk until the mixture has doubled in volume and has thickened. Test by seeing if when the mix drops back in the bowl- it stays for a second or two
  6. Next, pour the cooled melted chocolate into the eggy mixture with a wooden spoon. Fold in gently to keep the air in but until well combined
  7. Using the wooden spoon, fold the flour mix to the wet mix and combine thoroughly until the mixture no longer looks dusty with flour. Add the mint humbug ‘dust and peppermint flavouring and combine until the chunks are evenly distributed
  8. Pour the brownie mix into the pre-prepared tin and smooth out evenly. Gently press the 12 toffees into the mix (roughly where you imagine the centres of 12 brownies will be) just so they are beneath the surface but fully covered
  9. Pop into the oven for 50 minutes. Remove from the oven and allow to cool in the tin completely before removing
  10. Cut into 12 squares and serve

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