This last month has been interesting to say the least; I'm practising the art of focus rather than my usual mantra of 'Jack of all trades, master of some' (or was that master of none, I forget!)
It's amazing what you can do when you concentrate on one thing at a time. This is something that has honestly escaped me so far. I'm a person that wants to do everything well, and to do, have and be everything right now (please).
No prizes for guessing how much trouble that has gotten me into!!
Whilst I can't say that I've totally given up on my old ways, for now I'm just enjoying the milder climes and embracing what the second half of this year has to bring for me. I started out with the motto; 'Love, Money and Happiness' and it's definitely time to see some manifestation up in here! :)
What better place to kick start the happy vibes than with chocolate? So join me as I share my latest creation/recipe-remix, inspired by mint choc chip ice-cream, overproof rum, my love of chocolate and the intermittent sunshine that I am oh so grateful for!
These brownies are really easy to make & if you can't be bothered with the mint and rum (although I can't be sure why that would be the case), you can just leave them out and it's even quicker...
|Stacks on stacks on stacks|
275g (10oz) softened unsalted butter
375g (13oz) caster sugar (I used Tate & Lyle's Golden Syrup sugar but caster sugar is fine)
4 large free range eggs
75g (3oz) cocoa powder
100g (4oz) self raising flour
100g (4oz) plain chocolate chips (I didn't have that many in my cupboard, so I grated dark chocolate until I got 100g worth)
7g very finely chopped fresh mint leaves (this works out to be about 20 leaves or something - it seems excessive but work with it!)
2 capfuls of overproof rum (clearly optional and I guess you can add to taste)
You will also need a 12 x 9" traybake or roasting tin.
1. Preheat the oven to 180oC/ fan 160oC/gas 4. Line the tin with greaseproof paper.
2. Add all of the ingredients into a mixing bowl and beat until it's completely blended. Spoon the mixture into the tin, making sure that it is evenly spread and level at the top.
3. Bake in the pre-heated oven for 40-45 mins until the brownies have a crusty top and a skewer inserted comes out clean. Leave the brownies to cool in the tin and then cut into 24 squares.
Store in an airtight tin.
And there you have it; minty, chocolately buffness in a brownie shaped square. I took it upon myself to name them Mojito Brownies, as opposed to mint chocolate for obvious reasons... An excuse to add alcohol, (don't judge me!)
Who said life wasn't awesome?
Peace & Love