Mint Chocolate Traybake

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line an 18x18cm baking tray with parchment paper.

   Tip: Use a baking sheet with a non-stick surface for easy removal.

2. 2

   In a medium bowl, whisk together the flour, rolled oats, baking powder, and salt.

   Tip: Use a whisk for a light and fluffy texture.

3. 3

   In a large bowl, melt the dark chocolate in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Make sure the chocolate is fully melted before proceeding.

4. 4

   Add the unsalted butter, granulated sugar, caster sugar, mint extract, and eggs to the melted chocolate. Mix until well combined.

   Tip: Beat the mixture until it's smooth and creamy.

5. 5

   Pour the chocolate mixture into the prepared baking tray and smooth the top.

   Tip: Use a spatula for an even surface.

6. 6

   Bake for 25-30 minutes or until the edges are golden brown.

   Tip: Keep an eye on the traybake to avoid overcooking.

7. 7

   Remove the traybake from the oven and let it cool for 10 minutes.

   Tip: Don't skip this step, as the traybake will be fragile when cool.

8. 8

   Pour the milk and heavy cream into a small saucepan and heat over low heat, stirring occasionally, until warm and smooth.

   Tip: Avoid boiling the mixture.

9. 9

   Add the green food colouring to the warm milk mixture and stir to combine.

   Tip: Start with a small amount and adjust to your desired shade of green.

10. 10

    Pour the warm milk mixture over the cooled traybake and smooth the top.

    Tip: Use a spatula to create a marbled effect.