Chocolate and Mint Layer Triangles
Total Time: 5 Hours
Servings: 32
These sweet and colourful mint-flavoured brownies will go down a treat on St Patrick’s Day.
All You Need Is ...
- Vegetable oil for greasing
- 1 box Betty Crocker™ Frosted Chocolate Brownie Mix or Betty Crocker™ Triple Chocolate Fudge Brownie Mix
- 125g butter, melted
- 2 extra large eggs
For the peppermint frosting
- 225g icing sugar
- 25g butter, softened
- 1/2 teaspoon peppermint essence
- 1 1/2-2 tablespoons milk
- Mint green food colouring drops or gel
For the chocolate topping
- 60g dark chocolate chips
- 10g butter, softened
- 1 teaspoon golden syrup
Betty's Easy Steps
- Preheat the oven to 180°C (160°C fan forced). Grease and line the base and sides of a 20cm square cake pan with baking paper.
- Open the brownie box, remove enclosed frosting sachet if using Frosted Chocolate Brownie Mix and reserve for another use. Mix the brownie mix, butter and eggs together in a bowl until well blended. Spread the mixture evenly in the prepared cake pan and bake for 25-30 minutes or until a round bladed knife inserted into the centre comes out almost clean. Remove from the oven and leave the brownie to cool completely in the pan; about 1 hour.
- To make the peppermint frosting, sift the icing sugar into a large bowl and add the 25g butter along with the peppermint essence and most of the milk. Add a few drops green food colouring or small amount of food colouring gel and beat together with a wooden spoon until smooth and creamy, adding the rest of the milk if needed. Beat in more food colouring if the mixture is not green enough. Use a small palette knife to spread the mixture over the cooled brownie square. Chill in the fridge for 15 minutes.
- Make the chocolate topping. In a small microwave-proof bowl, microwave the chocolate chips, butter and golden syrup, uncovered, on high for 40-50 seconds, stirring halfway through until melted and smooth. Cool for 2-3 minutes, then spread the topping over the green frosting layer. Chill for at least 3 hours.
- Use the baking paper to lift the brownie square from the pan. Place on a chopping board and cut into 16 squares, then cut each square diagonally to make 32 triangles to serve. Store any leftover triangles in an airtight container in a cool place for 2-3 days.
Betty's Tips
- The peppermint layer needs to be a thick spreadable consistency – if it’s too thick just beat in a little more milk; if it’s too runny beat in more icing sugar.
- For a fun twist cut the treats into 16 thin bars (8 rows by 4 rows).
