Mint Medley Chocolate Ganache Brownies

A delicious treat for afternoon tea and great with a cup of peppermint tea after dinner.


Qty Ingredients
225g Butter
225g Dark Chocolate
4 Eggs
400g Sugar
2 Medley Of Mint tea bags
80g Flour
90g Cocoa Powder
¾ tsp Salt
Qty Ingredients
400ml Double Cream
2 Medley Of Mint tea bags
250g White Chocolate
200g Dark Chocolate
Qty Ingredients
Melted White Chocolate
Green Sprinkles


To make the brownies

• Spray a 11×9 inch tin with non-stick spray and line with foil.
• Preheat the oven to 170ºC.
• Melt the butter and chocolate together.
• Whisk the eggs, sugar and contents of the mint tea bags together till just incorporated.
• Add the warm chocolate then fold in the remaining ingredients.
• Pour the mixture into the tin a spread till the mixture is even.
• Bake for 15mins and allow to cool completely in the tin.


To make the ganache

• Place the chocolates in separate bowls. Bring the cream to the boil with the tea bag. Once boiled, pour 200ml over the white chocolate.
• Stir in the middle and add few drops of green food colouring. Pour over the brownie and chill in the freezer for 5 mins.
• With the remaining cream reheat slightly then pour over the dark chocolate. Stir to combine and pour over the chilled ganache.
• Spread the ganache quickly with a palette knife. Chill.


To decorate

Drizzle the brownies with the chocolate and sprinkle on the green sprinkles. Cut into 16 pieces.