St Patrick’s Day Chocolate Spelt Brownies with Mint Frosting
These St Patrick’s Day chocolate spelt brownies originally appeared on The Culinary Jumble.
These chocolate brownies are so simple to whip up. In fact, it is my go-to recipe and never fails. The great thing about the brownie recipe is that you can adjust the baking time to make them a little firmer like this minty version, or super gooey like my caramel fudge brownies.
The buttercream frosting is green to pay homage to all things Irish. I have to say the combination of soft, minty, buttercream and rich, moist brownie was out of this world sublime.
St Patrick's Day Chocolate Spelt Brownies with Mint Frosting
- 100g dark chocolate
- 100g butter
- 2 tablespoons strong brewed coffee
- 125g brown sugar
- 2 small eggs
- ½ teaspoon vanilla sugar see notes
- 40g spelt flour (see note 1)
- 15g cocoa
- 150g butter (softened)
- Around 200g icing sugar
- 1-2 tablespoons milk
- ½ teaspoon peppermint extract/essence
- 2 teaspoons green food colouring
- Mint chocolate for sprinkling (optional) optional
- Pre-heat the oven to 170°C (325°F) and prepare an 8x8 inch tin by lining it with grease-proof paper or by greasing.
- Slowly heat the chocolate and butter in a pan until just melted, then add the coffee. Leave to cool for about 10 minutes.
- In a large bowl, whisk the sugar with the eggs, then add in the cooled chocolate mixture.
- Sift the vanilla sugar, flour and cocoa and stir into the wet ingredients until well combined.
- Pour into the tin and bake for around 20-25 minutes (until an inserted skewer comes out clean). Remove from the oven and allow to cool completely. If you have the time, let the brownie sit in the fridge over night.
- For the frosting: beat the butter and icing sugar together and add just enough milk to give the frosting a thick, spreadable consistency. Add the food colouring and peppermint extract and beat in. Lather over the brownie and then sprinkle with finely sliced mint chocolate. Cut into squares and then serve.
- You can use the same amount of regular flour instead of spelt.
- I use grams in my recipes as weighing ingredients is the most accurate method.