Holy. Wholly. Holey. Moley. Just saying. This brownie maybe the new kid on the block, but we love him already. It makes a HUGE amount. (I mean including the toppings, it has nearly a kilo of chocolate in it!) You have been warned. We think that it is perfect for special occasions, for gifting, especially for large family gatherings and if you have people in your life that don't like peppermint and chocolate as a flavour pairing, it is time to get new friends. No one needs that sort of negativity!
We are still eating this a week later, it is in perfect condition, just being kept in an airtight container in the fridge. I even took a great slab of it to a function. That is how much it makes. Enjoy my lovelies. Enjoy.
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Need
-
The Brownie
- 6 egg
- 450 Grams raw sugar
- 100 Grams pure maple syrup
- 300 Grams unsalted butter plus extra for greasing BUY
- 500 Grams chocolate dark or dark milk in pieces BUY
- 1 Teaspoon vanilla bean paste BUY
- 15 Drops doTERRA Peppermint Oil BUY
- Generous Pinches pink salt flakes BUY
- 25 Grams cocoa powder dark BUY
- 110 Grams bakers or strong flour
-
Peppermint Ganache Topping
- 150 Grams cream BUY
- 300 Grams chocolate white callets BUY
- 10 Drops doTERRA Peppermint Oil BUY
- 1 Teaspoon vanilla bean paste BUY
-
Dark Chocolate Layer
- 150 Grams cream BUY
- 300 Grams chocolate dark callets BUY
- 5 Drops doTERRA Peppermint Oil BUY
- 4 Peppermint Crisp Bars, crushed or sliced to garnish
Do
- 1
The Brownies
- 2
Preheat the oven to fan forced 160°C (or 180°C if not fan forced.)
- 3
Butter and line a 30cm x 25cm tin and set aside.
- 4
Place the eggs, sugar and maple syrup into the Thermomix bowl and whip 6 min/37°C/Butterfly/speed 3/MC off.
- 5
Scrape mixture out into a separate bowl OR, use a second Thermomix bowl.
- 6
Place the butter in pieces, chocolate, vanilla bean paste and peppermint oil into the Thermomix bowl and melt 10 min/50°C/speed 1. Stop part way through to scrape down the sides of the bowl and to make sure the chocolate is all beneath the blades.
- 7
Combine the egg and chocolate mixture into one Thermomix bowl and blend 3 sec/speed 3.
- 8
Add the cocoa, flour and salt and blend 10 sec/speed 5. Scrape down sides of bowl and repeat.
- 9
Pour into prepared tin and bake 20 minutes, turn the tin and bake a further 15-20 minutes.
- 10
Place tin onto a cooling rack and leave for at least an hour. It may look slightly uncooked in the centre, this is OK.
- 11
The White Ganache
- 12
Place all ingredients into a clean, dry Thermomix bowl and melt 5 min/50ºC/speed 1. Scrape down if necessary and stir until all callets are melted. Blend 5 sec/speed 5.
- 13
Spread immediately on top of the brownie and use a palette knife to level. Tap the whole tin on the bench too if necessary. It won't be perfect. Set in the fridge for at least 30 minutes before proceeding with the dark ganache.
- 14
Place the peppermint bars into the freezer now.
- 15
The Dark Ganache
- 16
Place all ingredients into a clean, dry Thermomix bowl and melt 7 min/50ºC/speed 1. Scrape down if necessary and stir until all callets are melted. Blend 5 sec/speed 8. Spread on top of the set white ganache, again using a palette knife to level the top.
- 17
Chop the peppermint bars and sprinkle across the dark ganache, pushing them into the chocolate so they won't move once the ganache sets.
- 18
This makes a huge amount of delicious peppermint goodness. However, they do freeze really well. Wrap to avoid freezer burn and they should keep for at least 3 months.
