I can’t believe I haven’t posted in so long! In my defence, I’ve been laptop-less for a while as it’s away being fixed, and I’ve also been to Berlin since my last post. Anyway, let’s move on to more important things.
I like chocolate, rum and mint, but I don’t think I’d ever had them all together until I made these lovely brownies from a Dan Lepard recipe. I’ve been meaning to bake these for a very long time and finally took the plunge when it was my turn to bake for the office last month.
What intrigued me about the recipe was not just the flavour combination, but also the use of cream cheese as a carrier for the mint flavour. I wasn’t sure how well this would work, but it did indeed work wonderfully.
The method involves creating the cream cheese and brownie mixes separately and then combining them in the tin before baking. Lepard recommends a particular type of peppermint oil for these, but I just used good ol’ peppermint extract from the supermarket. For the rum, I used my favourite, Captain Morgan’s Spiced (which is golden rather than dark, but I like to rebel).
Everything went to plan, although my brownies looked nothing like the ones in the recipe! This didn’t seem to affect the flavour, which was pretty damn good – the chocolate and mint is very After Eight-y, with the rum adding an interesting note. They went down a treat in the office and I do think I’ll make these again!
Can be found on the Guardian website here: http://www.theguardian.com/lifeandstyle/2011/may/14/rum-mint-chocolate-brownie-recipe