Baking · Cookies

Peppermint Chocolate Brownie

Fudgy, rich, and cool with peppermint. The brownie you make when you want something a little extra.

Ingredients

• 155g unsalted butter
• 2 tbsp Kiss My Lips Tea
• 225g sugar
• 110g dark or semisweet chocolate chips
• 2 large eggs
• 6g vanilla extract
• 60g Fry's Premium Cocoa (Dutch-process)
• 90g all-purpose flour
• 3g baking soda

Method

1. 1 Preheat oven to 325°F. Line a 9x9 pan with parchment and lightly grease.
2. 2 Grind the Kiss My Lips Tea finely. In a saucepan over low heat, melt the butter, add the ground tea, and gently heat for 5–7 minutes, stirring occasionally. Do not let it bubble.
3. 3 Add the chocolate chips directly to the hot tea-infused butter. Stir until fully melted and smooth. Remove from heat and let cool until just warm.
4. 4 In a separate bowl, whisk together the sugar, eggs, and vanilla for 30–40 seconds, just until glossy. Slowly whisk in the warm chocolate-butter mixture.
5. 5 Add cocoa powder, flour, and baking soda. Gently fold until just combined and no dry streaks remain.
6. 6 Pour the batter into the prepared pan and smooth the top.
7. 7 Bake for 25–30 minutes, checking at 25, until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
8. 8 Cool completely in the pan before slicing.