Calling all mint chocolate lovers! This one’s for you.
A chunky mint chocolate slice to cure ALL chocolate cravings. It begins with a chewy, fudgy chocolate brownie with a hint of mint. Next is a slathering of creamy mint filling followed by a chocolate topping. Then comes an avalanche of mint chocolate cookies and chocolate chips because…why not right?
If you’re looking for a brownie like no other, this has your name written all over it. I have a few mint chocolate lovers in my life and they gave these brownies top marks. #justsayin
These brownies are everything. They are chewy, creamy, crunchy all in one bite. They are actually really lovely served cold when the brownies go extra fudgy and the chocolate has that crisp crunch. Perfection!
They aren’t tricky to make either. You just have to make sure you wait until your brownie is completely cooled before you add your beautiful toppings. But what a showstopper slice, right?
Around here we love our mint chocolate treats. I’ve made Mint Chocolate Cupcakes, Mint Chocolate Cake AND a Mint Chocolate Layer Cake, but these brownies are next level. JUST the way I like my treats.
I actually came up with this recipe a few weeks ago but then I had the idea when I was falling asleep to add the mint chocolate cookies on top. Am I the only one who has the best ideas at bedtime? So I made and photographed them again.
Which means we have been drowning in mint chocolate brownies the last few weeks – not complaining though. Luckily they freeze quite well so we didn’t have to eat them ALL in one day 😉
I hope you get a chance to make these brownies – let me know if you do. Oh and if you are looking for a no bake slice, try my No Bake Chocolate Twix Slice! It’s equally delicious!
Loaded Mint Chocolate Brownies
Loaded Mint Chocolate Brownies, topped with a creamy mint filling, melted chocolate, mint chocolate cookies and chocolate chips.
- Yield: Makes one 8 inch pan
Chocolate mint brownie
- 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
- 200 grams (1 and 1/3 cup) good quality dark chocolate, pieces
- 100 grams (1/2 cup) caster sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 85 grams (2/3 cup) plain flour
- 1 teaspoon peppermint extract
Mint chocolate topping
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 250 grams (2 cups) powdered sugar or icing sugar
- 1 teaspoon peppermint extract
- 2 teaspoons milk
- A few drops of green food colouring, optional
- 150 grams (1 cup) dark chocolate
- 1 teaspoon vegetable oil
- Store-bought mint chocolate cookies, broken into pieces
- 40 grams (1/4 cup) chocolate chips
- Grease and line a square 8 inch cake tin with baking or parchment paper, ensuring two sides of the paper overhang. Pop the butter and chocolate in a heatproof bowl and place over a medium saucepan that is filled with 2 cups of water. Check to make sure the bottom of the bowl does not touch the water below. Place on the stove on low-medium heat and stir while the chocolate and butter melt. Once the mixture is lovely and smooth, remove the bowl from the heat and leave to cool slightly.
- Preheat the oven to 160 C (320 F). Next, add the sugar and vanilla to the chocolate mixture and beat with an electric beater until combined. Add the eggs, one at a time and beat again. Then sift in the flour and beat until the brownie mixture is smooth. Stir through the peppermint extract. Pour the mixture into the prepared tin. Bake the brownie for approximately 35-40 minutes or until cooked through. It should have a nice cracked top and no longer wobble in the middle. Leave to cool completely.
- To make the mint frosting, place your softened butter and icing sugar (or powdered sugar) into a large mixing bowl. Add the peppermint extract and a teaspoon of milk then beat gently with an electric mixer until it becomes smooth and creamy. If your mixture is a little dry here, add another teaspoon of milk. Then add your green food colouring.
- Gently spread your mint frosting over the top of your brownie. Melt your dark chocolate in the microwave, stirring in between 20 second bursts, stir through the vegetable oil and then pour it over your brownie. Use a small icing spatula or butter knife to gently push it to the edges of the brownie. Before the chocolate sets, scatter over the mint chocolate cookie pieces and the chocolate chips. Place in the fridge for about an hour or until the chocolate has set before slicing.