Easter recipe: Mint medley and chocolate ganache brownies

Easter recipe: Mint medley and chocolate ganache brownies

Try this delectable brownie recipe courtesy of Twinings.


225g Butter

225g Dark Chocolate

4 Eggs

400g Sugar

2 Medley of Mint tea bags

80g Flour

90g Cocoa Powder

¾ tsp Salt


  1. Spray an 11×9 inch tin with non-stick spray and line with foil.
  2. Preheat the oven to 170ºC.
  3. Melt the butter and chocolate together.
  4. Infuse the tea bags in 200 ml of freshly boiled water and leave to steep for 5 minutes.
  5. Whisk the eggs, sugar and 5 Tbsp of the infusion together till just incorporated. Add the warm chocolate then fold in the remaining ingredients. Pour the mixture into the tin a spread till the mixture is even.
  6. Bake for 15mins and allow to cool completely in the tin.




400ml double cream

2 Medley of Mint tea bags

250g White Chocolate

200g Dark Chocolate


  1. Place the chocolates in separate bowls.
  2. Bring the cream to the boil with the tea bag. Once boiled, remove the teabag and pour 200ml over the white chocolate.
  3. Stir in the middle and add few drops of green food colouring. Pour over there brownie and chill in the freezer for 5 mins.
  4. With the remaining cream reheat slightly then pour over the dark chocolate. Stir to combine and pour over the chilled ganache.
  1. Spread the ganache quickly with a palette knife. Chill.



  • Melted White Chocolate
  • Green Sprinkles

Drizzle the brownies with the chocolate and sprinkle on the green sprinkles. Cut into 16 pieces.


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