If you love our Peppermint tea and chocolate. Here's a fantastic recipe for some delicious peppermint chocolate brownies! .
8 oz. unsalted butter; more for greasing the pan
8 oz. unsweetened chocolate
2 tsp. peppermint tea leaves
2 cups granulated sugar
4 large eggs
2 tsp. peppermint extract
1/4 tsp. kosher salt
4-1/2 oz. (1 cup) all-purpose flour
.
Center a rack in the oven and heat the oven to 350°F. Butter the bottom and sides of a 9×13-inch baking pan, line it with parchment (the paper should extend at least an inch above the long sides to act as handles for getting the brownies out), and butter the paper.
.
Put about 2 inches of water in a small pot and heat to a gentle simmer. In a heatproof bowl set over the water, melt 8 oz. of the butter and 8 oz. of the unsweetened chocolate. Be sure that the water is hot but not boiling and that it doesn’t touch the bottom of the bowl. Stir occasionally with a heatproof spatula until the mixture is completely melted and uniform, 6 to 7-minutes. Turn off the heat, but leave the bowl over the water.
.
In a food processor, finely grind the peppermint leaves with the sugar. In a medium bowl, whisk together the eggs, peppermint extract, salt, and peppermint sugar until just combined. Whisk in the melted chocolate mixture. Slowly add the flour, gently folding it in with a spatula, until incorporated. Spread the batter into the prepared pan and bake until a pick inserted into the center comes out almost clean (a few bits of batter should cling to the pick), 35 to 40 minutes. Put the pan on a rack to cool to room temperature, about 2 hours. Lift the paper lining to pull the brownies out of the pan. Peel the paper off the brownies and put them on a cutting board. Cut into thirty bars, about 2 inches square (a knife rinsed in hot water and then dried will cut more cleanly than a cold knife). Keep well covered and serve at room temperature.
.
Recipe adapted from FineCooking.