Chocolate Mint Brownies

Chocolate and mint is this month’s theme for the We Should Cocoa challenge which is run by Choclette of Chocolate Log Blog and Chele over at Chocolate Teapot and which is being hosted this month by Victoria of A Kick at the Pantry Door. Now I am not a huge fan of mint and rarely cook with fresh mint but hand me a bar of mint chocolate or a box of After Eight mints and I am a happy bunny. I decided to try and add a mint layer to my usual chocolate brownie recipe but to be honest I wasn’t convinced that I would like them, thinking the flavour would be just too strong. How wrong I was – the mint layer is very addictive, subtle and smells so fresh and is lovely together with the rich, fudgy brownie layer and the crisp, dark chocolate layer on top. They are rich and could probably be cut into smaller pieces giving you 18 portions instead of the 9 which I cut but that is up to you.

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.

 Chocolate Mint Brownies

Chocolate Mint Brownies

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 9 brownies

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
  • Ingredients for Chocolate Layer
  • 100 g dark chocolate
  • 15 g butter


  1. Preheat the oven to 180°C (350°F).
  2. Grease and line the base of an 18cm square tin with greaseproof paper.
  3. To make the brownies:
  4. Melt the butter and chocolate over a pan of simmering water. Remove from the heat and cool slightly.
  5. Stir in the sugar, salt and vanilla.
  6. Add the eggs, one at a time, stirring well until blended.
  7. Add the flour and cocoa and beat for 30 seconds until smooth.
  8. Spoon the mixture into the tin and bake for 35 – 40 minutes. If you insert a skewer it should come out slightly sticky.
  9. To make the mint cream:
  10. Add the butter, icing sugar and yogurt to a mixing bowl and beat with a mixer until soft and creamy.
  11. 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.
  12. Add the food colouring, drop by drop and mix well until you have a nice, soft green.
  13. To finish:
  14. 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.
  15. Place in the refrigerator to set while you prepare the chocolate layer.
  16. Melt the chocolate and butter in the microwave or in a bowl over a pan of simmering water.
  17. Cool slightly and then spread over the mint layer.
  18. Leave to cool until the chocolate layer has set.
  19. To cut into slices it is easier to dip your knife into hot water to prevent the chocolate layer from cracking.


 ** The mint layer was adapted from The Joy of
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23 thoughts on “Chocolate Mint Brownies

  1. Cake Lady

    These brownies look great. Like you I love chocolate and mint together and would love to try these out. Great recipe. Thanks Angela!

    Stacey xx

  2. underthebluegumtree

    As you know mint chocolate is not really my thing but my goodness, those brownies look tempting and the photo is just stunning! I love the layering effect and might just have to try these with a different flavour combination 🙂

  3. Victoria Lee

    Wow Angela these look so amazing and gooey! Thank you so much for entering them into We Should Cocoa, I’m salivating just looking at the pictures!

  4. Choclette

    Oh my goodness, these look good. I’m generally not a fan of adding layers to brownies, but I think this could work really well with a creamy fresh tasting layer on top of the fudgy brownies. Adding yogurt to the mix is really interesting. I think I tried that once in buttercream and it just curdled – maybe the butter was too cold. Whatever, I’m going to have to try it again.

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