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Uncle Joe’s Mintballs are one of Wigan’s most iconic exports. Sold across the world, these minty marvels have been made on the same site in Wigan town centre since 1898. When I lived in town, I would know by the aroma in the air as I passed the train station which sweets were being made that day and was always jealous of the houses on the row with the factory- the washing hung out to dry must smell divine!
To celebrate this local legend, I have adapted my tried and trusted brownie recipe to give it a crunchy, Wigan twist which I hope Uncle Joe himself would have approved of!
- 125g butter
- 80g fat free Greek yoghurt
- 350g dark chocolate
- 3 large eggs
- 250g dark muscavado sugar
- 80g plain flour
- 1 tsp baking powder
- 150g dark chocolate
- 75g double cream
- 1 drop mint extract
- 8 Uncle Joe’s Mintballs, crushed (use a freezer bag and a rolling pin)
What you do
Take all of your ingredients out of the fridge and allow them to come to room temperature.
Heat the oven to 150c and line a brownie tray.
- Melt the butter and chocolate in a bowl over a pan of simmering water- take care not to let the water touch the chocolate. Allow to cool
- Wisk your eggs and then add the sugar and mix until frothy and pale
- Fold in your yoghurt and the cooled chocolate
- Gently fold in the flour and baking powder
- Pour into your tray and cook for about 30 minutes
Allow to cool in the tray. Whilst they are cooling make the topping.
- Melt the chocolate in a bowl over a pan of simmering water
- When fully melted, stir in the cream add the mint extract and crushed mintballs
- Put your brownies onto a cooling rack. Pour the topping over your cooled brownies and leave to set (in the fridge if you’re in a hurry to eat them or on the worktop if not!).
Once set, cut into cubes and serve. These went down an absolute storm at work and with the team at BBC Radio Manchester who were interviewing me this week for Wigan Food and Drink Festival, so I hope that you like them too!