If you subscribe to the Recipe Club newsletter, you’ve seen the recipe for Peanut Butter Ecstasy, but I have another. This one is some kind of minty fresh delight, After 8 in the red light district, or something like that. If you’re a chocolate and mint fan then you will love these.

METHOD

1. Preheat the grill to 350°C and prepare for grill indirect cooking.
2. In a microwave safe bowl, melt the butter and then add the cocoa and sugar mixing until they’re smooth. Beat in the eggs and vanilla. Add the flour, baking powder and the salt, mixing until combined.
3. Line your 9″ x 13″ baking dish/pan with aluminum foil ensure that the sides are covered, grease the foil well. Pour the batter into the prepared dish and bake for 15 to 20 minutes. When done, set the pan with the brownie layer in the freezer to cool thoroughly.
   
4. Combine the milk, mint extract, and icing sugar in a bowl, stirring until it is spreadable but thick. If it’s too thick, add the green food dye, still too thick, add more milk less than a teaspoon at a time until it is the consistency you want. If you think that it is too runny, you can add more icing sugar. The green dye is to your taste, I wanted it to be subtle. You can go neon if you like.
5. Pour the mint icing over the chilled brownie and spread until it is an even layer. Then put it back into the freezer to set while you make the ganache.
   
6. Bring a small pot of water to a simmer and place the double boiler pot over top, or a glass bowl. Make sure that the water does not touch either when doing this. Combine the chocolate, cream and butter in the pot and stir constantly until smooth and melted.
   
7. Pour the chocolate ganache layer over top of the minty fresh layer, smooth it down and place the whole thing back into the freezer to set (about 10 to 15 minutes). Once set, you can pull the whole thing from the pan and slice it into 1″ x 1″ squares.
   

   You need to use some decent quality chocolate, and fresh too. You can see in the image above that the chocolate has gone a little grainy. Most of the reason is due to the fact that I was using a low quality, old chocolate..and they were chips. Another factor that makes this happen is too much heat. If your water is boiling and not simmering happily, this can also happen (too hot – too fast)

I recommend that you keep this in the freezer when not being eaten as it tends to get kind of melty. Also when sending it in lunches, wrap it tight so that the minty fresh stays between the layers.

Thin mints beware, there is a new player in town and this is it! These have a habit of disappearing before anyone can get their hands on them.

They’re also Stormageddon approved. (That’s the cat’s name)

Happy Grilling!