Mint Chocolate Brownies

I have been thinking about doing these brownies ever since I made that Mint Overload Cake. I still have loads of mint chocolate left  and  wanted  to  use  it  for  a recipe  instead  of  just  eating  it  all.  


I find brownies hard because I always seem to burn them no matter how hard I try. I watched these ones like a hawk to make sure they came out at the right time.


I did enjoy the smell of these brownies when they were cooking. I could smell the mint all through the house.  I’m so glad that I finally made these brownies, it was so worth it. These brownies were perfect, they had this crispy top but the centre was super gooey.


Mint Chocolate Brownies

Course desserts
Cuisine British
Keyword Brownies, Cakes, chocolate, mint chocolate brownies, mint chocolate cupcakes
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 20 squares


  • 175 g Unsalted Butter
  • 200 g Dark chocolate
  • 3 Eggs
  • 325 g Caster Sugar
  • 1 tsp Peppermint Essence
  • 130 g Gluten Free Plain Flour
  • 30 g Cocoa Powder
  • Mint Aero Bubbles
  • Mint Matchsticks
  • Mint Aero Bars


  • Preheat the oven to 170 degrees, 325F, gas mark 3. Line a brownie tin with greaseproof paper.
  • Put the eggs and sugar in a bowl and use an electric whisk to whisk together until the mixture is pale and has doubled.
  • Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water leave until all melted and leave to cool.
  • Once the chocolate mixture has cooled, pour half into the egg mixture then incorporate. Once incorporated, add the remaining chocolate mixture.
  • Once the egg and chocolate is all incorporated add the plain flour, peppermint extract and cacao powder and folder these in until all incorporated.
  • Add in the chocolate chips and the Mint Aero chocolate and mint matchsticks and pour into the prepared tin.
  • Pour half the mixture into the tin and spread it out. Then add some whole bits of mint chocolate then pour the rest of the mixture on top.
  • Add some whole chunks of mint chocolate to the top. Bake in the oven for 30 minutes or until flaky on the top but still soft in the centre.
  • Once, the brownies are cooked remove from the oven and leave to cool in the tin for five minutes then transfer to a cooling rack to cool fully.

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