Choc-Mint Brownie Slice
A gorgeously rich chocolate brownie base with a light mint filling is perfect for an afternoon treat with friends or family – Just delicious!
Ingredients
Brownie Base
- 250 g 1 block Fairy Cooking, chopped
- 50 g dark chocolate chopped
- 220 g 1 cup caster sugar
- 55 g ½ cup firmly packed brown sugar
- 4 eggs
- 110 g ¾ cup plain flour
- 25 g ¼ cup cocoa powder
Peppermint Cream
- 185 g 3/4 cup Copha, chopped
- 480 g 3 cups icing sugar mixture, sifted
- 60 ml 1/4 cup milk
- 5 ml 1 teaspoon peppermint extract
- 3-4 drops green food colouring see tip
Chocolate Topping
- 150 g dark chocolate chopped
- 75 g 1/3 cup Copha, chopped
Instructions
Brownie Base
- Preheat oven to 180C (fan forced). Grease and line a 20cm x 30cm slice tin. In a large heatproof bowl, combine together Fairy Cooking and chocolate. Place bowl over a saucepan of lightly simmering water. Stir occasionally until melted. Remove from heat.
- Place the sugars, eggs, flour and cocoa in a large bowl, add the Fairy mixture and mix to combine. Pour in the tin and bake for 30 minutes, the centre should still be moist. Set aside to cool for 15 minutes.
Peppermint Cream
- Melt Copha in a medium saucepan over low heat. Add the icing sugar and mix well to combine. Stir in the milk and peppermint, then carefully add drops of food colouring until desired colour. Pour over the brownie slice while still warm. Allow to set for 5 minutes.
Chocolate Topping
- In a medium heatproof bowl, combine together the chocolate and Copha. Place bowl over a saucepan of lightly simmering water. Stir occasionally until melted. Remove from heat.
- Pour the chocolate over the peppermint, tilt to cover and put in the fridge to set for 10 minutes. Slice into 15 squares.
Notes
You can leave out the food colouring if you prefer a white mint slice.
