Thermomix Peppermint Brownies

Delicious Thermomix Peppermint Brownies with a classic peppermint icing!

Course Sweet

Cuisine brownies

Prep Time 10

Cook Time 30

Total Time 40

Servings serves

Calories 282kcal

Cost $5

Preheat the oven to 160 degrees celsius (fan forced).
Grease and line a 20cm square cake tin.
Place the butter and dark chocolate melts into the Thermomix bowl. Melt for 4 minutes, 60 degrees, Speed 2 (or until melted).
Add the brown sugar and peppermint extract and mix for 10 seconds, Speed 5.
With the blades turning on Speed 2, add the eggs, one at a time, through the MC hole.
Replace the lid and increase to Speed 4 for 10 seconds.
Add the flour and mix for 5 seconds, Speed 6. Scrape down the sides of the bowl and mix for a further 5 seconds.
Pour the mixture into the prepared tin.
Bake for 30 minutes or until a skewer inserted into the middle comes out clean or with a few moist crumbs on it.
Allow the brownie to cool completely.
To make the icing, place the icing sugar, cocoa powder, softened butter and peppermint extract into the Thermomix bowl. Mix for 10 seconds, Speed 6.
Add 2 tablespoons of boiling water and mix for 10 seconds, Speed 8. Scrape down the sides of the bowl and repeat until smooth.
If the icing is too thick, add an extra tablespoon of boiling water and mix again.
The icing should be thick but spreadable.
Spread the icing over the cooled brownie and allow to set.
Cut into slices.

RECIPE NOTES & TIPS

salted or unsalted butter can be used in this recipe. I generally use unsalted butter as I find it cuts through the sweetness of the brownie.
I recommend using dark chocolate melts instead of regular dark chocolate, purely because it melts easier.
peppermint extract can be purchased in the baking aisle (near the vanilla extract).
you can use pure icing sugar or icing sugar mixture for the frosting. Please note that pure icing sugar sets firmer (and therefore, is better for school lunch boxes).
when making the frosting, start by adding 2 tablespoons of boiling water. If the frosting is thick but spreadable, it's ready to use. If not, add 1 extra tablespoon of boiling water and mix through.
Store the brownie in an airtight container at room temperature for up to 5 days.
Alternatively, freeze for up to 1 month.