Mint cream perfectly sets off the rich chocolate flavor of the base - brownie! This refreshing combination is the perfect spring dessert!
It is necessary
- For the base - brownie:
- - 50 g flour
- - 1/4 tsp salt
- - 1/2 tablespoon unsweetened cocoa powder
- - 70 g chocolate 72%
- - 55 g butter + for greasing the mold
- - 75 g sugar
- - 25 g brown sugar
- - 2 medium eggs
- - 1/2 tsp vanilla extract
- For mint cream:
- - 75 g sugar
- - 1 tbsp. flour
- - 90 ml of milk
- - 85 g softened butter
- - 1 tbsp. cream 33%
- - 1, 25 tsp peppermint extract
- For ganache:
- - 85 g chocolate 72%
- - 30 g butter
Instructions
Step 1
We put the oven to warm up to 160 degrees. Grease the baking dish with oil.
Step 2
In a large bowl, combine the flour, cocoa and salt. In a water bath, melt the chocolate and butter, stirring until the mixture becomes homogeneous. Pour both types of sugar into it and stir until dissolved. Then we break eggs there and add vanilla. Mix again until smooth.
Step 3
Combine with dry ingredients, knead with a spatula so that there are no lumps (but not for long!). We spread the mass into the form and send it to the oven for 12-15 minutes. We check the readiness with a toothpick: crumbs should remain on it. We take it out and set it aside to cool.
Step 4
In a saucepan over medium heat, mix sugar, flour and milk and keep for about 7 minutes: the mixture should become thick. We remove it from the heat and begin to beat with a mixer until it is completely cooled. Now we begin to add softened butter a little at a time, without turning off the mixer.
Step 5
After we add all the oil, beat for a couple more minutes for the splendor of the cream. Add cream and mint extract, mix. Put the resulting cream on the cooled brownies and refrigerate for an hour.
Step 6
For chocolate ganache, melt butter and chocolate in a water bath, stir until smooth. Fill the workpiece with the resulting mixture, level it with a spatula and return it to the refrigerator until it solidifies. Cut into portions and serve. Bon Appetit!
