Peppermint Brownies

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I found this recipe for Peppermint Brownies and I was just SO intrigued.
I will post the brownie recipe I found here but will make some notes as I am not 100% happy with how they turned out. I might even take an entirely different brownie recipe next time and just add the peppermint extract to it.

In any case, here we go:

Ingredients

250g unsalted butter, chopped, plus extra for greasing
225g dark chocolate chopped
400g caster sugar
4 eggs, lightly beaten
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract (Note: I added almost double the amount and the peppermint flavour is still barely there. This might change with what kind of extract you use, so you might want to taste the dough before.)
185g all-purpose flour, sifted

Icing (powdered) sugar for sprinkling

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What to do

Preheat oven to 160ºC (315ºF/Gas 2–3). Grease a deep 23 cm (9 inch) square cake tin with butter and line with baking paper.
Melt the butter and 200 g (7 oz) chocolate in a large heatproof bowl set over a saucepan of simmering water or in the microwave for 1 minute. Stir until smooth. Remove from the heat, add the sugar, eggs and vanilla and peppermint extracts and stir until combined. Add the flour and a pinch of salt and mix in. Pour into the tin and bake for 40–45 minutes or until a skewer comes out clean when inserted in the centre. Cool completely in tin, then invert onto a chopping board and remove baking paper.
Using a sharp knife, slice into 3 cm (1/4 inch) squares or small triangles, wiping after each slice to ensure smooth slices.

(Source)

Notes:
Why it says 225g chocolate in the ingredients but then you only need 200g, I have no idea. I used 50g less sugar than the recipe says and it was still very, very sugary sweet. Also, I never melt chocolate over simmering water, I just don’t have the patience for it. The recipe doesn’t mention baking powder, you might want to add that as well and bake for a little longer than the recipe says. I baked it for about 40 minutes, the skewer came out clean and the dough is still super, super soft, almost not quite done yet.

Like mentioned before, if you have a trusty recipe for brownies and you want to give them an extra touch you can do this with the peppermint extract. It’s a subtle but great note and goes really well with chocolate. I will definitely try this again, though I’m not sure it’s going to be with this particular brownie recipe ;-)

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Obsessions: Salted Caramel Ice Cream

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I was always kind of weary about things that are both – salt and sweet. I’m not a huge fan to be honest so I regarded recipes about salted-caramels with sort of a strange fascination, nothing more.
Then I saw Häagen Dazs offer salted caramel ice cream and I thought “Why not give it a try?”.

And now? Now I’m obsessed. It’s such a gorgeous combination – the slightly salted flavours balancing out the usually too sweet caramel. It’s perfect as a side to dessert – like cookies, brownies and cakes. I’d never have thought I’d be so delighted by that combination.

Further proof of what my parents always taught me: Try to give everything a try – you might be surprised.

/Melange and a glass of tap water.
/Warm chocolate cookie with a scoop of salted caramel ice cream.
/Cozy outfit for way too cold days in what should be spring.

(By the way, I’m also on Instagram)