Chocolate Mint and Roast Hazelnut Brownie
These chocolate mint and roast hazelnut brownies are rich, gooey and taste just like the classic bubbly mint chocolate bar!
My general opinion is that chocolate mint is a waste of perfectly good chocolate, I normally find it too strong or artificial and reminds me of chocolate mixed with toothpaste. All that changed a few years ago when I stumbled across chocolate mint at my local garden centre. Smelling just like my favourite bubbly mint chocolate bar I had to buy some, I started experimenting straight away and to my delight it tasted even better than it smelt.
Like other mint verities chocolate mint is easy to grow. Having deep green leaves and brown/purple stems this attractive herb is a beautiful addition to your flower bed, herb garden, or in a pot on your patio.
50g chopped roast hazelnuts
5g chocolate mint leaves chopped finely
50g dark chocolate chips
200g unsalted butter
200g 70%+ cocoa chocolate broken up
3 free range eggs
260g golden caster sugar
120g sifted plain flour
1tbsp cocoa powder
Pinch of salt
1. Preheat oven to 180C/175C fan/gas 4
2. Melt the butter and chocolate over a bain-marie (see how to guides).
3. Beat the eggs and sugar together until the mixture thickens and is fluffy, around 5 minutes by hand or a couple of minutes using an electric whisk. Then stir in the melted chocolate mixture ensuring it is fully combined.
4. Using a metal spoon gently fold in the flour, cocoa powder, chocolate chips, hazelnuts and mint.
5. Pour into a 20cm x 20cm square tin that has been lined with baking paper.
6. Bake for 25-30 minutes until the brownie has a thin crust and is firm to touch, it should have a slightly gooey centre. Remove from the oven and leave to cool.
7. Cut into 16 squares. Enjoy with a cuppa or serve with ice cream or pouring cream as a dessert.
If you like the flavour of this keep following for my chocolate mint hot chocolate recipe!