Bulk Barn - Christmas Chocolate Brownies

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 25

Categories

1 cup (168 g) milk chocolate, chopped (or milk chocolate chips)
1/3 cup (76 g) unsalted butter
1/2 cup (63 g) all-purpose flour, sifted
3 Tablespoons black cocoa powder, sifted
1/4 teaspoon salt
3/4 cup (170 g) instant dissolving sugar. also known as superfine or caster sugar
2 eggs
2 teaspoons pure mint extract

Mint Buttercream Icing

Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper and set aside.
Add the chocolate and butter to a heatproof bowl. Melt butter and chocolate slowly over low heat. Let cool slightly.
In a bowl mix flour, cocoa and salt together. Set aside.
In a separate large bowl whisk the eggs, sugar and mint extract until pale and creamy. Slowly add the chocolate mixture and whisk to combine. Add flour mixture in two additions and fold to combine.
Place in the middle of an oven and bake for 25 minutes, or until a toothpick inserted in the middle comes out clean (don't overbake). Cool on a cooling rack.
Meanwhile, make your icing. Using an electric mixer, mix icing sugar, butter, whipping cream and mint extract together until smooth, light and fluffy. Add food colouring to achieve your desired colour. Note: add more whipping cream for a smoother, softer icing, or more icing sugar for a thicker icing.
Place icing in a piping bag or a ziplock bag with the tip cut off. Once brownies have cooled pipe icing in diagonal strips on top of the entire 8-inch square. Then top with Christmas sprinkles. Let icing set for approx. 10 minutes.
Using a sharp long knife, cut the square into 3 equal sections. Then cut each section into triangles to create Christmas trees. You should get 8 or 9 triangles in each section.

NOTES

Store chocolate brownies in an airtight container for up to 4 days or freeze for up to 2 months.