The rich chocolate flavor of these brownies is taken to the next level with the addition of mint. These brownies are perfect for any chocolate lover looking for a little something extra. The best part is that they are so easy to make!
Tip for perfect brownies:
The one thing to remember when baking brownies is to take them out of the oven when they are still slightly ‘sticky’ in the middle and they are always better the next day.
Tips for a good result
- Preheat your oven to the proper temperature. Not too hot, or the brownies will be overcooked on the outside and still undercooked in the middle.
- Line your baking pan with parchment paper or grease the try before baking. This ensures that your brownies will come out clean and won’t stick to the pan.
- Use quality chocolate and mint extract. Cheap chocolate will make for sub-par brownies, so splurge a little bit on the good stuff. Same goes for the mint extract – get a good quality one for the best flavor.
Follow these tips, and you’ll be well on your way to making the perfect chocolate mint brownies!
Mint and green coloring
You can of course leave out the green food colouring. Fresh mint does not have a green colour when processed. On the contrary, fresh mint leaves take on a rather brown colour. All minty foods that we know to be green have been helped along with colouring agents. Always.
Also try our best chocolate brownies or Amazing Pistachio Cupcakes.
Chocolate Mint Brownies
- 100 g butter
- 100 g plain chocolate
- 300 g caster sugar
- pinch of salt
- 2 tsp vanilla extract
- 2 large eggs
- 125 g plain flour
- 2 tblsp cocoa powder
Ingredients for Mint Layer
- 30 g soft butter
- 100 g icing sugar
- 1 tblsp natural yogurt
- ½ tsp peppermint essence
- green food colouring optional
Ingredients for Chocolate Layer
- 100 g dark chocolate
- 15 g butter
- Preheat the oven to 180°C (350°F).Grease and line the base of an 18cm square tin with greaseproof paper.
To make the brownies:
- Melt the butter and chocolate over a pan of simmering water. Remove from the heat and cool slightly. Stir in the sugar, salt and vanilla.Add the eggs, one at a time, stirring well until blended. Add the flour and cocoa and beat for 30 seconds until smooth.
- Spoon the mixture into the tin and bake for 35 – 40 minutes. If you insert a skewer it should come out slightly sticky.
To make the mint cream:
- Add the butter, icing sugar and yogurt to a mixing bowl and beat with a mixer until soft and creamy. Add the peppermint essence a bit at a time, tasting as you go. Different brands have different strengths and you don’t want to overdo the flavour.
- Add the food colouring, drop by drop and mix well until you have a nice, soft green.
- Once the brownies have cooled down completely, spread the mint layer over the top. I found it easier to leave them in the tin to do this.
- Place in the refrigerator to set while you prepare the chocolate layer.
- Melt the chocolate and butter in the microwave or in a bowl over a pan of simmering water. Cool slightly and then spread over the mint layer.Leave to cool until the chocolate layer has set.
- To cut into slices it is easier to dip your knife into hot water to prevent the chocolate layer from cracking.
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