This traybake brownie is spectacular because it's crispy on the bottom, gooey in the middle and has a velvety smooth ganache to finish... embellished with raspberries, white chocolate and after dinner mints.
Preheat the oven to 170°C and line a rectangular baking tin with greaseproof paper (let it go up two of the sides to make it easy to pull out).
Put the butter, chocolate and sugar into a bowl and microwave until melted, stirring every 30 seconds or so. (Or over a bowl of simmering water if easier). Crack in the eggs and add the vanilla extract and mint essence. Mix until smooth and glossy.
Add the flour and cocoa into the chocolate mix and beat well. Pour into the lined baking tin.
Poke half of the white chocolate chunks, half of the after eight mints and half of the raspberries into the batter randomly, aiming for an even spread. Bake for 15 minutes. Grab them out of the oven and leave in the tin to cool for at least an hour.
Melt the chocolate and butter together for the ganache. Combine to a smooth mixture and spread it over the cooled brownie. Poke in the remaining white chocolate chunks, after eights and raspberries, then finish with the mint leaves too. Lift the brownie out of the tin using the greaseproof paper and transfer to a chopping board. Cut the brownie into squares, as big as you like. Makes 16 squares