You will need
  • For the basics - brownie:
  • - 50 g flour
  • - 1/4 tsp salt
  • - 1/2 tbsp unsweetened cocoa powder
  • - 70 g 72% dark chocolate
  • - 55 g butter + for greasing forms
  • - 75 g of sugar
  • - 25 g brown sugar
  • - 2 medium eggs
  • - 1/2 tsp vanilla extract
  • For the mint cream:
  • - 75 g of sugar
  • - 1 tbsp flour
  • - 90 ml of milk
  • - 85g butter, softened
  • - 1 tbsp of cream 33%
  • - 1,25 teaspoon peppermint extract
  • For the ganache:
  • - 85 g chocolate 72%
  • - 30 g of butter
Set the oven to heat up to 160 degrees. Form for baking grease with butter.
In a large bowl, mix flour with cocoa and salt. In a water bath melt chocolate with butter, stirring, until the mixture becomes homogeneous. Add both sugar and stir until dissolved. Then break eggs and add vanilla. Again mix until smooth.
Combine with dry ingredients, knead it with a spatula to avoid lumps (but not for long!). Put the mass into the pan and put in the oven for 12-15 minutes. Check the readiness with a toothpick: it should remain crumbs. Take out and leave to cool.
In a saucepan over medium heat, mix sugar, flour and milk and keeps about 7 minutes: mixture should be thick. Remove from the heat and start whipping with a mixer to cool. Now, begin little by little add the softened butter without turning off the mixer.
After you enter all the oil, and beat for another couple minutes to the splendor of the cream. Add the cream and peppermint extract, stir. Put the cream onto the cooled brownies and put in refrigerator for an hour.
For the chocolate ganache melt in a water bath butter with chocolate, mix until smooth. Pour the mixture preparation, even out with a spatula and return to the refrigerator until fully cured. Cut into portions and serve. Bon appetit!