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A delicious treat for afternoon tea and great with a cup of peppermint tea after your Christmas 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
  • Spray a 11x9 inch tin with non stick spray and line with foil.
  • Preheat the oven to 170ºC.
  • Melt the butter and chocolate together. 
  • Infuse the tea bags in 200 ml of freshly boiled water and leave to steep for 5 minutes.
  • Whisk the eggs, sugar and 5 Tbsp. of the infusion 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.


Qty Ingredients
400ml Double Cream
2 Medley Of Mint tea bags
250g White Chocolate
200g Dark Chocolate
  • Place the chocolates in separate bowls.
  • Bring the cream to the boil with the tea bag. Once boiled, remove the teabag and pour 200ml over the white chocolate.
  • Stir in the middle and add few drops of green food colouring. Pour over there 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.


Melted White Chocolate
Green Sprinkles
  • Drizzle the brownies with the chocolate and sprinkle on the green sprinkles. Cut into 16 pieces.

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