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Mint Slice swirl brownie
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulgent marbled brownie with chocolate ganache and Mint Slice topping for a decadent treat that satisfies cravings.
Ingredients:
  • 337g packet Arnott’s Mint Slice Family Pack
  • 100g dark chocolate, finely chopped
  • 160.00g butter, chopped
  • 40g (1⁄4 cup) plain flour
  • 30g (1⁄4 cup) cocoa powder
  • 125g (3⁄4 cup, lightly packed) brown sugar
  • 4.00 eggs
  • 130.00g (1⁄4 cup) sour cream
  • 75g (1⁄2 cup) plain flour
  • 155g (3⁄4 cup) caster sugar
  • 1 tsp peppermint essence
  • 200g dark chocolate, finely chopped
  • 125ml (1⁄2 cup) pouring cream
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease a square 23cm cake pan and line it with baking paper, allowing the paper to overhang the sides.
  • Finely chop 9 Mint Slice biscuits. Melt dark chocolate and butter in a saucepan over low heat until smooth. Let cool for 5 minutes. In a large bowl, sift flour and cocoa, then mix in sugar. In a separate bowl, combine eggs and sour cream. Add the chocolate mixture and egg mixture to the flour mixture and stir well. Gently fold in the chopped Mint Slice biscuits. Set aside.
  • To make the white chocolate swirl, gently melt white chocolate and butter in a saucepan over low heat, stirring constantly, until smooth. Let it cool slightly. In a large bowl, sift flour and mix in the sugar. In a separate bowl, blend the eggs and sour cream. Combine the melted chocolate, egg mixture, and extract into the flour mixture until smooth.
  • Alternate spoonfuls of the dark and white chocolate brownie batter in the prepared pan, create a marble effect using a knife. Bake for 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan briefly, then transfer to a wire rack to cool completely.
  • Create the ganache by placing the chocolate in a heatproof bowl. Heat the cream in a saucepan until just boiling, then pour it over the chocolate. Let it sit for a minute before stirring until melted and smooth. Allow it to thicken for 20 minutes before piping or spreading.

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