The perfect brownie for all mint tea lovers! A classic flavour combination that really comes into its own in this moreish bake.
Preheat the oven to 180°C (160°C fan).
Butter the bottom and sides of a 9x13 inch baking tray, line it with parchment with the paper extending at least an inch above the long sides to act as handles for getting the brownies out.
To melt the chocolate, put about 2 inches of water in a small pan and heat to a gentle simmer. Place a heatproof bowl over the water and melt the butter and dark chocolate. Be sure that the water is hot but not boiling and that it doesn’t touch the bottom of the bowl. Stir occasionally with a spatula until the mixture is completely melted (6-7 minutes). Turn off the heat, leaving the bowl over the water.
In a food processor, finely grind the Dragonfly Three Mint Medley tea leaves with the sugar.
In a medium bowl, whisk together the eggs, peppermint extract, salt, and peppermint sugar until just combined.
Whisk in the melted chocolate mixture. Slowly add the flour, gently folding it in with a spatula until combined.
Fold in the white chocolate chunks until evenly distributed.
Pour the mixture into the prepared tray and bake until a knife inserted into the centre comes out almost clean, 35-40 minutes.
Put the tray on a rack to cool to room temperature. Lift the paper lining to pull the brownies out of the tray. Peel the paper off the brownies and put them on a cutting board.
Cut into thirty squares, about 2x2 inches. Dust with cocoa powder through a sieve, and top with mint leaves. Serve and enjoy!
