Mint Medley And Chocolate Ganache Brownie Recipe

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General info

Serves: 16
Preparation Time: 20 minutes

Ingredients

Brownies
  • 225g butter
  • 225g dark chocolate
  • 4 eggs
  • 400g sugar
  • 2 Twinings Medley Of Mint tea bags
  • 80g flour
  • 90g cocoa powder
  • ¾ tsp salt
Ganache
  • 400ml double cream
  • 2 Medley of Mint tea bags
  • 250g white chocolate
  • 200g dark chocolate

Decoration

  • Melted white chocolate
  • Green sprinkles

Preparation

Brownies
  1. Spray a 11×9 inch tin with non stick spray and line with foil.
  2. Preheat the oven to 170ºC.
  3. Melt the butter and chocolate together.
  4. Infuse the tea bags in 200 ml of freshly boiled water and leave to steep for 5 minutes.
  5. Whisk the eggs, sugar and 5 tbsp of the infusion together till just incorporated. Add the warm chocolate then fold in the remaining ingredients. Pour the mixture into the tin a spread till the mixture is even.
  6. Bake for 15 minutes and allow to cool completely in the tin.
Ganache
  1. Place the chocolates in separate bowls.
  2. Bring the cream to the boil with the tea bag. Once boiled, remove the teabag and pour 200ml over the white chocolate.
  3. Stir in the middle and add a few drops of green food colouring. Pour over the brownies and chill in the freezer for 5 minutes.
  4. With the remaining cream reheat slightly then pour over the dark chocolate. Stir to combine and pour over the chilled ganache.
  5. Spread the ganache quickly with a palette knife. Chill

Decoration

Drizzle the brownies with the chocolate and sprinkle on the green sprinkles. Cut into 16 pieces.

Recipe by Twinings
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