So, we need to talk about salted butter for a moment. I’m sure most of us know that the large majority of recipes call for unsalted butter,so that you can then control the salt in your baked goods, but in this case, the saltiness is a perfect addition to the richness of an otherwise classic brownie recipe, and adding the mint as last minute idea totally worked out in my favour, since it too works well with the chocolatey-fudgey taste.
On top of all that, this is such a simple brownie recipe without the need for a boxed mix. Overall it takes very little effort, and if you’re not feeling the idea of mint, it’s fine to just skip it (or change it for another essence, perhaps — like almond, maybe?)
Makes roughly 12 brownies
Adapted from here.
140g of salted butter
250g of caster sugar
65g of cocoa powder (sieved)
1/2 tsp of mint essence (optional)
2 large eggs
65g of flour
Preheat the oven to 170C. Grease and flour an 8-inch square pan. Line with baking paper if you think it necessary.
Combine the butter, sugar and cocoa powder together in a large saucepan. Put on low heat, and stir as the butter melts. Whisk together, and it should form a thick, shiny batter. Mix in the mint essence. Remove from the heat, and when the mixture is warm, but not hot, stir in the eggs. Add the flour, and mix well.
Bake in the preheated oven for 15 to 20 minutes, or until a metal skewer inserted near the side comes out clean (the middle may still look a little underdone, but you don’t want dry brownies…do you?) and remove from the oven. Cool before slicing, and enjoy. They will keep well in an airtight container in the fridge for a few days.
Pour into a buttered 8 inch pan and cook at 170 C for 15 to 20 minutes, though it may take a little longer — when a toothpick inserted 2 inches from the side comes out clean, they are done. Let them cool, slice them up and enjoy!