You’ll Need
100g dark chocolate
70g plain flour
90g butter
20g cocoa powder
90g caster sugar
6 thin mint-chocolate squares
2 eggs
1/4 tsp peppermint extract
To Finish
Melted dark chocolate
Crushed mint chocolate
Optional But Dangerous
Vanilla ice cream
Chocolate sauce
Method
Preheat the air fryer to 160°C and line six silicone muffin cups.
Melt the dark chocolate and butter together.
Whisk in the sugar, then beat in the eggs and peppermint extract.
Fold through the flour and cocoa.
Half-fill the cups, place a mint-chocolate square in each and cover with batter.
Air fry at 160°C for 10-13 minutes until set at the edges and soft in the middle.
Rest for 5 minutes before removing from the cups.
Finish with melted chocolate and crushed mint pieces.
Lad Tip: Peppermint extract is powerful stuff. Measure it; free-pouring creates brownie-flavoured mouthwash.