Mint Chocolate Brownies


For the brownie:

 For the filling:

  • 110g butter, softened
  • 250g icing sugar
  • 2 tablespoons creme de menthe liqueur

 For the topping:


  1. Preheat oven to 180 C / Gas Mark 4. Line a 20x30cm baking tray with greaseproof paper.
  2. In a large bowl, cream together the sugar and butter until smooth. Add in the eggs one at a time, then stir in the chocolate. Gently stir in the flour until just blended. Spoon the brownie mixture into the traybake and spread out evenly into the corners.
  3. Bake for 25 to 30 minutes, then remove from the oven and allow to cool completely.
  4. In a small bowl, beat the icing sugar, butter and creme de menthe until smooth. Spread the mixture evenly over the cooled brownie, then chill until set.
  5. For the topping, melt the butter and chocolate, stirring together until smooth. Allow to cool slightly before removing the brownie from the fridge and spread the chocolate over the layer of mint.
  6. Fill a small piping bag with melted white chocolate, snip off the end and pipe in lines down the length of the brownie about 1cm apart. Drag the edge of a sharp knife or cocktail stick through the white chocolate lines in opposite directions across the top to give a feathered effect.
  7. Allow to set.
  8. Cover, and chill for at least 1 hour before cutting into squares.