Insomnia has gotten to me. I don’t really know what’s happening but I haven’t slept well for days. And what does one do when they can’t sleep? Come up with crazy ideas. My crazy idea mostly turns out to be crazy kitchen experiments. Last night all I could think about was the bar of Lindt Mint chocolate that was in my Kitchen cabinet and the raspberries in my refrigerator. Also, I knew I wanted Brownies so came up with this recipe and got to baking with my favorite little Sous Chef, Amelia.
This Raspberry swirl mint brownie is gooey, lightly minty and fresh with the hit of raspberries. Who would’ve thought that these flavors could go so well together?
125gm unsalted butter
200gms/ 1 cup brown sugar
125gms unsweetened mint chocolate
1/3 cup flour
1/3 cup unsweetened cocoa powder
1/2 tsp vanilla essence
Pinch of salt
1 cup Raspberry Puree
*Melting chocolate directly over the stovetop can affect its texture. Hence, the double boiling method.
*Double Boiling Method: Bring some water to a simmer in a pot and then fit a glass or metal bowl over the top of the pot. When you do this make sure the bowl doesn’t come into contact with the water.
*Make sure the chocolate mixture isn’t boiling hot while adding eggs, as the eggs could cook because of the heat.
*Do not completely cool the chocolate mixture before adding eggs as the chocolate could solidify.
Preheat oven to 180 degree Celsius. Grease cake tin with butter and flour or line with baking paper
Melt butter, sugar, and chocolate using the double boiling method and combine.
Remove from heat, bring down the temperature by stirring- till warm and beat in eggs.
Stir in dry ingredients to the above mixture.
Pour into prepared tin. Pour dollops of the Raspberry puree over your brownie and make swirls. Bake for about 30-40 minutes at 180 degrees till you get a good crust on top and the brownie has cooked through.