St Patrick's Day Chocolate Spelt Brownies with Mint Frosting
Servings: 8
Ingredients
Brownies:
- 100g (3½ oz) dark chocolate
- 100g (¼ cup + 3 tbsp) butter
- 2 tbs strong brewed coffee
- 125g (½ cup + 2 tbsp brown sugar
- 2 eggs (small)
- ½ tsp vanilla
- 40g (⅓ cup) spelt flour (see note 1)
- 15g (2 tbs) cocoa
Mint Frosting:
- 150g (½ cup + 3 tbsp) butter (softened)
- Around 200g (1-1½ cups) icing / powdered sugar
- 1-2 tbs milk
- 2 tsp green food colouring (see note 2)
- ½ tsp peppermint extract/essence
- mint chocolate for sprinkling (optional)
Instructions
Cake:
- Pre-heat the oven to 170°C (325°F) and prepare an 8 x 8 inch tin by lining it with grease-proof paper or by greasing.
- Slowly heat the chocolate and butter in a pan until just melted, then add the coffee. Remove from the heat, and leave to rest for a short while.
- In a large bowl, whisk the sugar with the eggs, then add in the vanilla and chocolate mixture.
- Sift the flour and cocoa together and stir into the wet ingredients, just until combined.
- Pour into the tin and bake for around 20-25 minutes (until an inserted skewer comes out clean).
- Remove from the oven and allow to cool completely. If you have the time, let the brownie sit in the fridge over night.
Frosting:
- Beat the butter and icing (powdered) sugar together and add just enough milk to give the frosting a thick, spreadable consistency.
- Add the food colouring and peppermint extract and beat in.
- Spread over the brownie and then sprinkle with finely sliced mint chocolate.
- Cut into squares and then serve.
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements
- You can use spelt or regular flour for this recipe (just use the same amount).
- If you prefer not to use store-bought food colouring, read my post for alternatives.
