These Choc Mint Bites are moist, chocolatey and every bit as delicious as they look. The brownie base is coated with a thin layer of peppermint icing then drizzled with melted chocolate. You’ll also be amazed at how easy they are to make.
A BROWNIE WITH A DIFFERENCE
An impressive looking brownie that requires very little effort, and absolutely no decorative / technical skills or special equipment (no nozzles or fancy piping bags).
The original recipe comes from a 1977 Australian Women’s Weekly Cookbook. I’ve adapted it to create a more moist brownie base and a thinner, less overpowering peppermint coating.
This brownie recipe got a big thumbs up from my taste tester daughters. There were several attempts until l felt happy with the texture and tenderness of the brownie. The recipe, as simple as it is, delivers just enough fudgeyness without being overly gooey. Any gooier and the chocolate would smear the white icing as it’s being sliced.
My instructions and photos also show you how to cut the brownie into precise squares by using toothpicks and a ruler to measure out the spacings. You don’t have to do that, unless you really want uniform squares. When l make this for the family, l’m a lot less fussy .
If you love peppermint, you’ll love this icing. A quarter of a teaspoon is just enough to give it that cool mint flavour without being too overwhelming.
If peppermint icing isn’t your thing, then leave it out. The brownie is sensational on its own.
The Chocolate Stripes
If you decide to add the icing, then you’ve just got to drizzle on the chocolate stripes. Apart from looking impressive, it means more chocolate, and who doesn’t want that?
Preparation Time: 15 minutes
Cook Time: 22 minutes
Servings: 36 squares
- 250 g / 9 oz dark chocolate (chopped or use chocolate buttons)
- 120 g / 4 oz butter (room temperature) plus extra for greasing tin
- 130 g / 4.5 oz caster sugar
- 2 eggs lightly beaten (each egg weighs approximately 55 g / 2 oz)
- 100 g / 3.5 oz plain / all purpose flour
- 120 g / 4 oz icing sugar
- 1 tsp melted butter
- 1 tbsp + 1 tsp milk
- 1/4 tsp peppermint essence
The Chocolate Stripes
- 40 g / 1.5 oz dark chocolate
- Preheat oven 180 C / 350 F.
- Grease a 20 cm / 8 ” square baking tin. Line with baking paper.
- Place chocolate and butter in a medium sized bowl. Place bowl in the microwave for 30 seconds intervals until melted. Stir until well combined.
- Add the caster sugar. Whisk until caster sugar is mostly dissolved (1 – 2 minutes).
- Add the eggs. Whisk until combined. Add the flour. Mix.
- Pour mixture into the baking tin.
- Position the tin on rack in lower third of the oven. Bake for 22 minutes (note 1).
- Insert a toothpick in the centre. Leave it in for about 5 seconds. It should comes out with just a few crumbs attached.
- Remove from the oven and allow to cool.
- Lay a flat plate over the top of the baking tin. Carefully flip the tin over onto the plate. Your brownie will now be upside down. Remove the tin. Peel away the baking paper (note 2).
The Icing (prepare after the brownie has cooled)
- Place the icing sugar in a small bowl.
- Add the melted butter, milk and peppermint essence.
- Stir mixture until you have a thick paste (see photo).
- Pour the icing over the brownie. Spread icing with a flat spatula.
- Allow the icing to set (1 – 2 hours).
- Once set, insert toothpicks in all 4 sides of brownie at 3 cm x 3 cm / 1 ” x 1 ” intervals (see photo).
- Use a large sharp knife to cut the brownie into squares, wiping the knife clean with each cut to avoid smearing the icing.
- Allow a bit of space between each row of squares (see photo).
The Chocolate Stripes (prepare after the icing has set and the brownie has been cut into squares)
- Place chocolate in a very small cup or ramekin.
- Place in the microwave for 30 seconds. Stir. Repeat until the chocolate has melted.
- Place a plastic sandwich bag inside another small cup.
- Pour the melted chocolate into the bag. Make sure the melted chocolate is placed in one corner of the bag.
- Cut the very tip off the plastic bag. Start at one corner of the brownie and drizzle the squares with the melted chocolate, working your way from one side of the brownie to the other (see photo).
- Allow the chocolate to set before serving (1 – 2 hours).
- I bake the brownie for 22 minutes precisely to achieve that slightly fudgey centre. Any longer and the edges of the brownie may become too dry. A shorter baking time will give you a nice gooey brownie but will be difficult to slice without smearing the icing with chocolate.
- Turning the brownie over will give you a nice flat surface for spreading the icing.