Homemade brownies with a drizzle of delicious, peppermint infused Hot Fudge Sauce and a dollop of freshly wiped cream.
140g (1 cup) all-purpose flour
110g (4 ounces) unsweetened chocolate; coarsely chopped
170g (3/4 cup) butter, cut into large cubes
250g (1 1/4 cups) white sugar
3 large eggs
1 tsp pure vanilla extract
1/4 tsp peppermint extract
10 Thin Mint Cookies, roughly chopped
1.Preheat oven to 180°C (350°F). Grease and line with parchment paper a 20 cm (8-in) cake pan.
2. In a medium bowl set over a pot with simmering water, place the chocolate and butter, stirring well until smooth. Stir in sugar.. Remove from heat. Add eggs one at a time, beating well after each addition. Gradually add in flour and stir until just combined.
3. Spread half of the batter into prepared pan. Add an even layer of Thin Mint Cookies and cover with remaining half of brownie batter. Bake for 30-35 minutes. Do not over bake.
4. Remove to cooling rack. Allow to cool completely before cutting. Top with Hot Chocolate Sauce and a dollop of freshly whipped cream, if desired.
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