01264 313444
Customer Service
Welcome
Register | Sign in
Back to March

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

Brownies

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.

Ganache

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.

Decoration

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

Related Articles

We use cookies to ensure that we give you the best experience on our website. The cookies allow us to administer our website, analyse our traffic and provide useful features to you. To manage your cookie settings click manage your cookie preferences or visit our Cookie Policy page.