Peppermint Chocolate & Olive Oil Brownies
The first time I tasted mint chocolate was when I came to England, as a young teenager, to learn English in the summer. Of course, I went back to Spain loaded with mint chocolate boxes as gifts, and I longed for mint chocolate chip ice-cream until my next visit to UK. Summerdown English Peppermint Oil and Chocolate brings back the freshness and the excitement of those summers, and, offers the perfect ingredients to blend our two cultures into one lifestyle through this recipe.
These brownies are the perfect afternoon tea treat or after dinner pudding served with vanilla ice-cream or clotted cream.
Ingredients
3 large eggs
150g dark chocolate
120ml Negra Harvest Two&One olive oil
10-12 drops of Summerdown English Peppermint Oil
200g granulated sugar
110g plain flour
30g cocoa
1 pinch of salt
100g Summerdown Peppermint Dark Chocolate
Takes 40 mins – makes about 12
Method
Preheat the oven to 180C/fan 160C. Lightly oil and line a shallow tin.
Melt the dark chocolate, either in the microwave or in a bowl over a pan of simmering water until smooth, then add the Negra Harvest olive oil and stir until combined. This will cool the chocolate and make it ready to continue the recipe. In a larger bowl, beat the eggs, the sugar and the Summerdown peppermint oil until the mixture has doubled in volume and is a lot paler. Add the chocolate and olive oil mixture to the eggs, beating it gently, then add the flour, cocoa and salt already mixed in a different bowl. Beat to combine smoothly and pour it into the lined baking tin.
Bake for about 25 minutes, check them at 20 minutes if you like them very gooey. When it is ready, the top should be dried to a paler brown colour, whilst the middle will still be dark and dense.
Let them cool down. Then melt the Summerdown peppermint dark chocolate and drizzle it over the top to create a beautiful, crunchy and delicious finishing touch.
