Treat yourself with this recipe for Peppermint Brownies
3/4 cup flour
3/4 cup cocoa powder
pinch of salt
1 cup castor sugar
100g (1/2 cup) butter, softened
3 large eggs
1 teaspoon vanilla extract
1/8 teaspoon peppermint extract
1 box of after-eights (or any mint-filled chocolates)
100g dark chocolate, coarsely chopped
Preheat the oven to 180C and grease and line an 8-inch (20cm) square baking pan with non-stick greaseproof paper.
Sift together the flour, cocoa powder and salt and set aside.
Beat together the castor sugar and softened butter until light and fluffy.
Add 2 of the eggs and beat well.
Don’t forget to scrape down your bowl and beaters.
Add the extracts and mix to combine.
Gradually beat in the dry ingredients.
Scoop out 3/4 cup of the batter and set it aside. Spread the remaining batter into the prepared baking pan.
Place the after-eights over the batter in a layer.
Beat the remaining egg and the 3/4 cup of batter you have set aside together until light in color.
Stir in the dark chocolate chunks and spread the mixture over the after-eight layer.
Bake for 30 – 35 min or until a tester inserted at the center comes out almost clean. (the melted chocolate inside will still be wet but the batter must be set)
Let it cool completely in the pan on a cooling rack. When cool, turn out onto the cooling rack.
Cut into squares. Serve at room temperature or chilled.
Recipe courtesy of Chocswirl, gluten free food blog.