These are the final treats I baked for my Christmas Stall last week. The brownies were super moist and the light and fluffy swiss meringue buttercream was the perfect partner. The crushed candy canes brought out the hint of mint in the frosting and the mint drizzle added flavour and festive-ness!
225g milk chocolate
1/2 cup unsalted butter (at room temperature)
1 cup caster sugar
3/4 teaspoon salt
3 large eggs
1/2 cup plain flour
1/4 cup sifted cocoa powder
Preheat oven to 180 degrees C.
Place chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir occasionally until just melted, about 4-5 mins.
Remove bowl from heat. Whisk in sugar and salt until mixture is smooth, whisk in eggs to combine. Gently whisk in flour and cocoa just until smooth (do not overmix).
Fill a pre greased brownie pan. Bake, until a knife inserted halfway into the middle comes out with only a few moist crumbs attached, for about 20-25 minutes.
Mint Chocolate Swiss Meringue Buttercream:
Makes enough to frost the above plus extra to eat!
5 large egg whites
250g caster sugar
pinch of salt
450g unsalted butter
1 tsp peppermint extract
130g plain baking chocolate
Combine egg whites, sugar and salt in the heatproof bowl of a standing mixer set over a pan of simmering water.
Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low, gradually increase to medium-high and whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy and completely cool (test by touching the bottom of the bowl) about 10 minutes.
Add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in peppermint extract and melted chocolate.
Switch to the paddle attachment and continue beating on low speed until all air bubbles are eliminated, about 2 minutes.
Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth.
3 candy canes
Mint baking chips, melted
Once brownies have cooled, frost with a generous layer of mint chocolate swiss meringue buttercream.
Put candy canes in a zip loc bag and crush with a rolling pin.
Sprinkle over the frosting.
Melt mint baking chips (or white chocolate tinted with green colour) and drizzle over the top.