Mint Chocolate Brownies

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Well because it was St Patrick's day this week I decided that I had better make a green dessert when I had my family around for dinner on Tuesday. I did a little research and found this recipe. I know my last recipe was also a chocolate mint recipe but it is hard to find another recipe that was likely to please every one and also that was green.

Because I had limited time the night I had everyone coming over I made the brownie base the night before and kept it in the fridge ready for the next night. Firstly, for the brownie I melted the chopped chocolate and the butter in a medium sized saucepan on a medium heat until smooth.

Remove from the heat and pour into a large mixing bowl. Allow to cool slightly. While it is cooling preheat your oven to 175 degrees celcius. Also prepare your tin for the brownie, line your tin with baking paper on the base and side, allowing over hang to help you get it out of the tin when it is cooked. I used a 25 cm square tin but you could use a rectangle tin of about the same size. Set aside and prepare the brownie mixture.

To the melted chocolate and butter whisk in the brown and caster sugar. Then add 1 egg at a time, whisking until well combined. Now add the vanilla. Finally fold in the flour, salt and cocoa powder. Pour the mixture into your prepared baking tray and bake for 30-35 minutes. It will vary slightly depending on the tin that you use. It is cooked when you can up a toothpick in and it comes out clean. Once cooked allow for the brownie to cool completely in the tin. It was at this point that I put mine in the fridge to cool (once it was completely cool!)

Next to make the mint frosting layer, in a medium size bowl with your headheld or stand mixer beat the butter until it is smooth and creamy. Then add the icing sugar and milk. Beat for a further 2 minutes before adding the peppermint extract and food colouring then beat for another minute. Spread the mixture over the brownie base with a spatula. Return it to the fridge to firm it up before your put the chocolate on the top.

For the Chocolate layer, melt the chocolate and the butter over a medium heat, stirring constantly. Once smooth remove from the heat and allow to cool for 5 minutes. Pour over the mint layer and use your spatula to smooth out the chocolate. I then put mine in the freezer for 5 minutes before trying to cut it it up.


Whist it was a little time consuming to make overall it was pretty easy. Just took some forward planning. But most importantly it was green enough for St Patrick's Day.

Until next time, happy cooking, Kate.

*** Ingredients
Brownie Base

  • 230 g unsalted butter
  • 225 g dark chocolate, coarsely chopped
  • 1 1/2 cup caster sugar
  • 1/2 cup brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 85 g plain flour
  • 1/4 cup cocoa powder
Mint Frosting
  • 1/2 cup unsalted butter
  • 2 cups of icing sugar
  • 2 tablespoons milk
  • 1 teaspoon peppermint extract
  • a little green food colouring
Chocolate layer
  • 1/2 cup unsalted butter
  • 200 g dark chocolate

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