Name: Chocolate mint brownies
Yield: 0 serving
Cuisine: Bake
Ingredients: 125.00 g butter; 180.00 g dark chocolate; 250.00 ml castor sugar; 2.00 eggs extra-large, whisked; 10.00 ml vanilla essence; 250.00 ml flour cake; salt pinch; 125.00 ml sultanas; 90.00 g dark chocolate melted; 30.00 ml yoghurt plain; 2.00 ml peppermint essence

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Ingredients (11)

BROWNIES

125.00 g	butter
180.00 g	dark chocolate
250.00 ml	castor sugar
2.00	eggs — extra-large, whisked
10.00 ml	vanilla — essence
250.00 ml	flour — cake
	salt — pinch
125.00 ml	sultanas

CHOCOLATE TOPPING

90.00 g	dark chocolate — melted
30.00 ml	yoghurt — plain
2.00 ml	peppermint essence

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Method:

Preheat the oven to 180 °C and spray a 20 cm square cake tin with non-stick spray or butter lightly.
Melt the butter and chocolate in a glass bowl over boiling water or in the microwave oven. Beat in the sugar, eggs and vanilla essence.
Sift the dry ingredients on top and stir in with the sultanas. Turn the batter into the prepared cake tin and bake for about 25 to 30 minutes until done and a testing skewer comes out clean. Leave in the tin to cool.
Melt the chocolate for the topping and stir in the plain yoghurt and essence.
Chill until set and cut into squares.
Serve with ice cream or cream for dessert or cut into smaller squares and serve at teatime.