In the kitchen

Cocoa & Frost Brownies

Fudgy one-bowl brownies with cool peppermint and deep cacao, for the holiday cookie tin.

One 8 × 8 in pan, 16 brownies45 min

Ingredients

  • ½ cup (113 g) unsalted butter
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon Cocoa & Frost
  • ⅓ cup (30 g) unsweetened cocoa powder
  • ½ cup (65 g) all-purpose flour
  • ¼ teaspoon fine salt
  • ¼ teaspoon baking powder
  • ¼ cup crushed peppermint candies (optional)

Method

  1. Heat the oven to 350°F. Line an 8 × 8 in pan with a sling of parchment.
  2. Melt the butter in a saucepan over low heat. Take it off the heat and stir in the sugar.
  3. Beat in the eggs one at a time, then the Cocoa & Frost.
  4. Stir in the cocoa, flour, salt and baking powder until just combined.
  5. Spread in the pan and bake 20 to 25 minutes, until the top is set and a skewer comes out with a few moist crumbs.
  6. Scatter the crushed peppermint over the top while warm, if using. Cool completely before cutting.

A note on the blend

The peppermint in Cocoa & Frost is kept light, so these taste of chocolate first. For a stronger mint, add another half teaspoon of the blend.