Fruit Means Its Healthy. Right?

Take a brownie, and let's take it to the next level.

This traybake brownie is so decadent and delicious you'll want to keep going back for more. I have made this a number of times and know it goes down a treat!

Not only does it have both dark and white chocolate, it also combines after dinner chocolate mints and a chocolate ganache layer to make it even better. And there's some raspberries involved just so you feel a little less guilty. 

Give this recipe a go!

For the Brownie:

140g butter

225g caster sugar

200g dark chocolate

2 eggs

1tsp vanilla extract

1tsp peppermint extract

60g plain flour

60g cocoa powder

50g white chocolate

50g after eight mints

75g fresh raspberries

Ganache & Toppings:

150g dark chocolate

75g butter

50g white chocolate

50g after eight mints

75g fresh raspberries

1. Preheat oven to 170C. Grease and line rectangular baking tin.
2. Start with the brownie mixture - melt the butter, chocolate and sugar over a pan of simmering water. Crack in the eggs, add the vanilla and peppermint extract. Mix until smooth and glossy.
3. Sift in the cocoa and flour. Beat well and pour into lined baking tin.
4. Sprinkle over white chocolate, after eight mints and raspberries. Bake for 15mins.
5. Remove from oven and leave to cool.
6. For the toppings - melt the chocolate and butter over pan of simmering water until smooth to make ganache. Spread ganache over cooled brownie. Sprinkle the remaining white chocolate, after eight mints and raspberries to decorate. 
7. Once fully cooled, remove from baking tin. Cut into squares and serve.

If you do give this recipe a try, let me know and share your pictures.

Tag me in pictures on Instagram: sarasbakingworld

Enjoy!