Mint Chocolate Brownies

This week I’ll be sharing with you my mint chocolate brownies! These brownies are a great alternative to your classic flavour and have the added suprise of biscuit in them!

What you’ll need:

• 110g unsalted butter, melted
• 250g caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 140g plain flour
• 30g cocoa powder
• Pinch of salt
• 1 tbsp vegetable oil (to grease tin)
• 1 packet of mint Aerobubbles
• 1 packet of mini Aftereights
• 4 mint Penguin Chocolate Biscuit Bars
• 50g milk chocolate

~ You can add in any mint flavoured chocolate that you like, really get creative with it! ~

Let’s get started!

1. Pre-heat your oven to 180°C. Grease a tin with the vegetable oil, making sure to grease the bottom and sides. The tin I usually use to make these is a 20cm x 20cm square tin.
2. In a microwave safe bowl, gently melt the butter down in short bursts on a high heat, stirring inbetween until fully melted.
3. Once the butter is melted, add the sugar into the bowl and stir until combined.
4. Mix in the vanilla extract and both eggs into the butter mixture and mix thoroughly.
5. Now go ahead and add in the plain flour, cocoa powder and salt. Fold the mixture until it looks smooth.
6. Now time to add in the mint chocolate! For this particular recipe I really wanted to keep the chocolate nice and chunky. So I cut the Mint Penguins into six chunks, and the Aerobubbles and mini Aftereights in half. I also kept some of the Aerobubbles and Aftereights whole. The different chocolates make such a difference to the brownies. The Aerobubbles melted a little bit, the Aftereights had a very chewy/fudgey feel and then the Mint Penguins added a nice crunch!
7. Once you have all your chocolate cut up into chunks, add it into the brownie mixture and mix it all in.
8. Pour all of the mixture into your tin and spread it out evenly to the corners using a spatula.
9. Bake in the centre of the oven for about 18-20 minutes, but keep an eye on them as it can vary depending on your oven type. I check if mine are baked by inserting a skewer into the middle and if it comes out clean, they’re done!
10. While the brownies are baking, chop up the 50g milk chocolate into small chunks – this is for the top of the brownies.
11. Once the brownies are baked, leave them to cool in the tin for 5-10 minutes then carefully turn them out onto a board. Using another board, sandwich the slab of brownie in the middle and flip it over so the top of the brownies are facing upwards again.
12. Whilst the brownie is still warm, sprinkle the milk chocolate chunks over the top and smooth over once melted. I also decided to crush some of the leftover Aerobubbles and sprinkle these over the top too to add a vibrant green for decoration.
13. Once you’ve finished decorating them, you can cut them into bitesize pieces. I manage to get 25 brownies out of this recipe.

And you’re done! If you have a go don’t forget to share your makes with us on Instagram @aboxofbuttons or on Twitter @aBoxofButtons! See you next time!