Ingredients:

225 g. butter

225 g. dark chocolate

4 eggs

400 g. sugar

2 medley of mint tea bags

80 g. flour

90 g. cocoa powder

¾ tsp salt

400 ml. double cream

2 medley of mint tea bags

250 g. white chocolate

200 g. dark chocolate

melted white chocolate

green sprinkles

Directions:

1. Spray a 11×9 inch (28 x 22 cm) tin with nonstick spray and line with foil. Preheat the oven to 170ºC. Melt the butter and chocolate together.

2. Infuse the tea bags in 200 ml. of freshly boiled water and leave for 5 minutes.

3. Whisk the eggs, sugar and 5 tbsp. of the infusion together till just incorporated. Add the warm chocolate then fold in the remaining ingredients. Pour the mixture into the tin a spread till the mixture is even.

4. Bake for 15 mins and allow to cool completely in the tin.

5. Ganache. Place the chocolates in separate bowls. Bring the cream to the boil with the tea bag. Once boiled, remove the teabag and pour 200 ml over the white chocolate.

6. Stir in the middle and add few drops of green food coloring. Pour over there brownie and chill in the freezer for 5 mins.

7. With the remaining cream reheat slightly then pour over the dark chocolate. Stir to combine and pour over the chilled ganache. Spread the ganache quickly with a palette knife. Chill.

8. Decoration. Drizzle the brownies with the chocolate and sprinkle on the green sprinkles. Cut into 16 pieces.

Bon Appetit!