Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease deep 20cm (8-inch) square cake pan; line base with baking paper, extending paper 5cm (2 inches) over sides. Line base with foil.
2.Spread melted chocolate evenly over base of pan; cover, refrigerate until set.
3.Stir butter and chopped chocolate in medium saucepan over low heat until smooth. Remove from heat; stir in sugar. Cool 10 minutes.
4.Stir in eggs, then sifted flour and mint patties. Spread mixture over chocolate in pan. Bake about 30 minutes. Cool in pan; refrigerate about 30 minutes to set chocolate again. Turn brownie, chocolate-side up, onto board; carefully peel foil from chocolate topping.
5.Cut brownie into 9 squares; cut squares in half diagonally.
This recipe makes 18 triangles. Store brownies in an airtight container in the fridge for up to a week. They are best served at room temperature. Brownies can be frozen for up to three months in an airtight container.
Note
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