Chocolate Mint Brownie Cake

By á-38537

Ingredients

• 200 g butter, melted
• 1 1/2 cups caster sugar
• 3 eggs
• 2/3 cup plain flour,sifted
• 1/3 cup cocoa powder,sifted
• 50 g after-dinner mints, roughly chopped
• 200 g dark peppermint-flavoured eating chocolate, melted
• icing sugar and extra cocoa powder, to dust

Details

Servings 8
Preparation time 10mins
Cooking time 80mins
Adapted from inseasonnowwithrazel.com

Preparation

Step 1

Preheat oven to 180C degrees. Grease a deep 22cm round cake pan. Line base and side with baking paper.
Place butter, melted eating chocolate and sugar in a large mixing bowl. Whisk until combined. Whisk in eggs, one at a time, whisking well after each addition. Stir in sifted flour and cocoa. Spread mixture into prepared pan.
Push mint pieces into mixture so that mints are covered with cake batter and do not touch side of pan.
Bake in moderate oven for about an hour or just until firm. Do not over bake.
Stand cake in pan for 5 minutes. Turn into wire rack to cool.
Just before serving, dust top with icing sugar and cocoa powder mixture.