CHOC MINT SLICES
1 (18.2oz boxduncan hines dark chocolate fudge brownies
1/3 cupvegetable oil
¾ cupunsalted butter, chopped, room temperature
¾ cupconfectioner's sugar
1 1/2 teaspowdered gelatine
1/3 cupboiling water
1 1/2teaspeppermint essence (test taste & add more if desired)
·green food coloring
8 ozsdark chocolate
2 teasvegetable oil
How to Make CHOC MINT SLICES
- Grease 8insx12ins rectangular slice pan. Line with parchment paper, extending paper above pan edges.
- Mix brownie mixture as directed on pack, using egg, water & vegetable oil. Smooth into prepared tin & cook in 350F oven for 20 mins, so still soft when taken from oven (or only cook for ¾ time stated on box if using different brand). Let cool completely.
Beat butter & sugar in a small bowl with electric mixer until light & fluffy. Meanwhile, sprinkle gelatine over water in a small heatproof jug. Stand jug in a saucepan of simmering water & stir until dissolved.
- With mixer running, gradually beat warm gelatine mixture into butter mixture until thick & creamy. Beat in peppermint essence to your taste & tint green with coloring. Spread evenly over cooled chocolate base.
Melt chocolate & oil & mix until smooth. Cool for 5 minutes. Spread over peppermint filling.
Stand at room temperature until set.
Lift slice out of pan. Cut into squares.