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!
- 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.
- In a microwave safe bowl, gently melt the butter down in short bursts on a high heat, stirring inbetween until fully melted.
- Once the butter is melted, add the sugar into the bowl and stir until combined.
- Mix in the vanilla extract and both eggs into the butter mixture and mix thoroughly.
- Now go ahead and add in the plain flour, cocoa powder and salt. Fold the mixture until it looks smooth.
- 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!
- Once you have all your chocolate cut up into chunks, add it into the brownie mixture and mix it all in.
- Pour all of the mixture into your tin and spread it out evenly to the corners using a spatula.
- 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!
- While the brownies are baking, chop up the 50g milk chocolate into small chunks – this is for the top of the brownies.
- 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.
- 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.
- Once you’ve finished decorating them, you can cut them into bitesize pieces. I manage to get 25 brownies out of this recipe.