These moist, fudgy choc-mint chip brownies are easy to whip up and even easier to eat. Try them served warm with ice-cream for a special treat!
230g butter (softened) plus a little extra for greasing
1 cup granulated sugar
1 cup dark soft brown sugar
90g cream cheese
3 large free-range eggs
1.5 tsp peppermint essence
1 cup plain flour
3/4 cup cocoa powder
1/4 tsp baking powder
1/2 tsp salt
1 2/3 cups (1x283g package) mint chocolate chips (I used Andes Creme de Menthe chips, sadly only available in the USA. In the UK, substitute finely chopped chopped Quality Street Mint Matchmakers; or in South Africa substitute finely chopped chopped Peppermint Crisp)
Pre-heat the oven to 170C. Grease a 5cm deep baking tin or oven proof dish about 30cm x 20cm.
Using an electric mixer, cream together the butter, sugar and cream cheese. Add the eggs and peppermint essence and beat well to mix.
In a separate bowl, sift together the flour, cocoa, baking powder and salt. Stir the dry ingredients into the wet ingredients thoroughly until everything is moist and well-mixed, then stir in the choc-mint chips.
Pour the mix into the prepared baking dish and bake in the middle of the oven for about 40 mins or until a skewer inserted in the centre comes out almost clean (a little bit of gooeyness is desirable, so don't over-bake!).
Allow to cool for 10 mins or so, then cut into squares with a sharp knife and carefully remove from the dish using a spatula.
These brownies are delicious warm or cold and will also keep well for a couple of days in an airtight container.
Recipe by Cooksister | Food, Travel, Photography at http://www.cooksister.com/2013/05/decadent-mint-chocolate-chip-brownie-recip.html