Mint choc brownies

Name: Mint choc brownies
Ingredients: 275 g/10 oz/2½ cups plain (all-purpose) flour; 75 g/3 oz clear peppermint boiled sweets (hard candies); 7.5 ml/1½ tsp bicarbonate of soda (baking soda); 7.5 ml/1½ tsp bicarbonate of soda (baking soda); 275 g/10 oz/scant 1½ cups soft dark brown sugar; 2.5 ml/½ tsp baking powder; 115 g/4 oz/½ cup unsalted butter, softened; 3 eggs, beaten; 30 ml/2 tbsp milk; 225 g/8 oz/2 cups icing (confectioners’) sugar; a few drops of green food colouring; 2.5 ml/½ tsp peppermint extract; thin chocolate matchsticks; 75 g/3 oz/¾ cup unsweetened cocoa powder; 175 g/6 oz/¾ cup soft tub margarine, plus extra for greasing; 75 g/3 oz clear peppermint boiled sweets (hard candies)

Preparation info

Makes
25
squares

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Chocolate and mint always make a marvellous combination, but it’s unusual to find them together in a cake. Here, brownies contain crisp pieces of peppermint and are covered with a minty buttercream topping. Keep for up to three days in an airtight container.

Ingredients

75 g/3 oz/¾ cup unsweetened cocoa powder
175

Cake
Vegetarian

Method

Dissolve the cocoa powder in 350 ml/12 fl oz/1½ cups boiling water, stir, then leave fo