Name: Dark and bitter Chocolate Mint Brookies!!! recipe by Bency Koshy at BetterButter
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 12
Ingredients: 190 grams all purpose flour; 65 grams good quality cocoa powder; 1 tsp Baking powder; A good pinch of salt; 175 grams of soft unsalted butter; 200 grams of fine sugar; 1 egg; 1 tsp vanilla extract; 1/4 tsp peppermint extract ( if you dont have this please use a good quality mint dark chocolate for the dip.; 300 grams good quality pure dark chocolate; 300 grams good quality pure bitter chocolate ( For those who dont fancy bitter pls go ahead with dark or even add a bit of sugar at the time of melting); 2 tsp vegetable oil

ABOUT Dark and bitter Chocolate Mint Brookies!!! RECIPE

Chocolate have always been a weakness for me and will always remain that way. The earthy deep dark pleasure just makes me go weak at the knees every single time. I cannot remember saying NO to chocolate ever!! There is a chocolate for every season i believe and it definitely stimulates the right signals in the brain. And all this from a humble bean the cocoa!! An exotic indulgence i am addicted to without doubt!!!

Ingredients Serving: 12

190 grams all purpose flour
65 grams good quality cocoa powder
1 tsp Baking powder
A good pinch of salt
175 grams of soft unsalted butter
200 grams of fine sugar
1 egg
1 tsp vanilla extract
1/4 tsp peppermint extract ( if you dont have this please use a good quality mint dark chocolate for the dip.
300 grams good quality pure dark chocolate
300 grams good quality pure bitter chocolate ( For those who dont fancy bitter pls go ahead with dark or even add a bit of sugar at the time of melting)
2 tsp vegetable oil

Instructions

Make the brookie mixture by combining butter and sugar and gradually adding the egg, vanilla and mint extract. Add the sifted dry ingredients and bring everything together and leave in the fridge overnight. It is a very soft mixture.
Preheat oven to 350 degree F. Roll the mixture and cut out circles with a cookie cutter. Use flour sparingly just enough for the mixture not to stick. Place them on a baking sheet and bake them for 8 to 12 minutes depending on their size.
Mine were quite thin so they baked fast. The top needs to be firm to touch and as it cools down it will harden. I like them a little soft inside so i dont bake them for long. Cool them completely.
Melt the chocolate with the oil. Cool it and dip the brookies in it. Chill and serve.

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