For the mint cream
175g full-fat cream cheese
75g caster sugar
1 egg yolk
25g plain flour
½ tsp baking powder
About ½ tsp mint extract
1 tsp vanilla extract
For the brownie
225g dark chocolate
100g unsalted butter
225g caster sugar
2 whole medium eggs, plus 1 yolk
50ml dark rum
175g plain flour
½ tsp baking powder
Method:-
- Line the base and sides of a 20cm square baking tin with nonstick paper or foil.
- For the mint cream, beat together all the ingredients until smooth.
- For the brownie, melt the chocolate and butter in a saucepan, spoon into a mixing bowl and stir in the sugar.
- Beat in the eggs, egg yolk and rum until smooth, then stir in the flour and baking powder.
- Spoon the chocolate mixture into the tin, then spoon in dollops of the mint cream, embedding each scoop into the chocolate with a wiggle of the spoon.
- With the handle of the spoon, carefully make swirl patterns through the chocolate into the mint mixture, then bake at 180C (160C fan-assisted)/350F/gas mark 4 for about 25 minutes, until risen and lightly golden but still a bit gooey inside.
- Remove from the oven and leave until cold, then slice.