Mint Choc-Chip Brownies

5 Jan

So the weather is typically January-ish, especially in England so I thought what’s better to cheer us all up than some rather tasty brownies! Although I being a huge fan of anything minty have adapted a normal recipe and made mint choc chip brownies instead, which I know my brother in NY would approve of…Sadly he has had to go home so will not be able to try them :p



  • 180g Butter
  • 270g Dark chocolate
  • 180g Caster sugar (or granulated)
  • 230g Eggs (roughly 4 depending on size)
  • 45g plain/self-raising flour
  • 20g Cocoa powder
  • 1tsp Baking powder
  • 1tsp-1tbsp Peppermint extract
  • 90-100g White chocolate chips


Firstly weigh your butter and dark chocolate into a plastic bowl, preferably one that doesn’t melt easily! You are more than welcome to melt these in the microwave, but I find it much safer to use a Bain Marie as it is less likely to burn! So, fill a pan (that is big enough for the bowl to sit on top without touching the water) with a few inches of hot water and heat gently on the hob. Once the water comes to a simmer place the bowl on top and stir occasionally until the chocolate and butter has completely melted.


While the chocolate is melting, weigh the eggs into a bowl and lightly beat them along with 1tsp of the peppermint extract. Once beaten you can whisk the sugar into the eggs, be careful not to leave the sugar too long before whisking as it will start to cook the egg and will leave you with stringy bits of yolk. This won’t affect the end result but doesn’t look too nice! Now that they’re whisked together you can slowly mix in a bit of the egg mix into the chocolate until it’s all mixed. As you mix the egg in the chocolate will become incredibly thick, so don’t worry!



Now that that is all mixed you just have to carefully fold in the flour, baking powder and cocoa/hot chocolate. Again this is a time when a sieve is useful because of the cocoa. Once this is all folded in you can taste a small amount of the mix, just to see how strong the peppermint flavour is. If it’s not strong enough then you can add more until you get the flavour you want.


 Once you have the right amount of peppermint then you can fold in the white chocolate chips and pour into a lined rectangular tray. You want to grease the tin and cover with baking paper, making sure that there is enough paper around the edge to allow you to easily remove the cooked brownie from the tin later on.


Once in the tin you need to cook the brownie at 180 for 15-20 minutes. When it’s done you should see a few cracks around the edge and it should have a ‘crust’ on top. Once cooked, leave in the tin on a cooling rack until cooled down enough to put in the fridge. This is optional as it just makes it one hell of a lot easier to cut, and less messy!


And there we go! Some tasty, not too healthy brownies! Perfect for sitting inside watching a film in the warm!

If this isn’t your type of brownie then you can adapt this recipe to make white choc-chip brownies by taking out the peppermint extract. Or you can make hazelnut brownies, with toasted hazelnuts instead of the white choc-chips and again no peppermint!


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