- 200 gram (6½ ounces) dark eating (semi-sweet) chocolate, melted
- 125 gram (4 ounces) butter, chopped coarsely
- 200 gram (6½ ounces) dark eating (semi-sweet) chocolate, chopped coarsely
- 1/2 cup (110g) caster (superfine) sugar
- 2 eggs
- 1 1/4 cup (185g) plain (all-purpose) flour
- 6 mint patties (120g), chopped coarsely
- 1Preheat oven to 180°C/350°F. Grease deep 20cm (8-inch) square cake pan; line base with baking paper, extending paper 5cm (2 inches) over sides. Line base with foil.
- 2Spread melted chocolate evenly over base of pan; cover, refrigerate until set.
- 3Stir butter and chopped chocolate in medium saucepan over low heat until smooth. Remove from heat; stir in sugar. Cool 10 minutes.
- 4Stir in eggs, then sifted flour and mint patties. Spread mixture over chocolate in pan. Bake about 30 minutes. Cool in pan; refrigerate about 30 minutes to set chocolate again. Turn brownie, chocolate-side up, onto board; carefully peel foil from chocolate topping.
- 5Cut brownie into 9 squares; cut squares in half diagonally.
This recipe makes 18 triangles. Store brownies in an airtight container in the fridge for up to a week. They are best served at room temperature. Brownies can be frozen for up to three months in an airtight container.
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