Ohhhhhhh my… these are good – even if I do say so myself. Mint chocolate brownies with a layer of after dinner mints nestling inside. The thought of these warm, with a scoop of ice cream is making me gasp. The thought of them cooled; fudgey and lip lick-inducing is making me swoon.

Yeah. they’re OK. In fact, they’re yummy. They’re minty and chocolatey and they’re brownies. All is well with the world.

You have to make them. I insist. So, so, so easy and quick, and what a reward.

Prep first. Preheat oven to GM4/350F/180C
Line an 8″ square baking tin with 1 piece of foil – bottom and sides covered. So that you can grab the foil and lift the whole thing out of the tin.

Put 4oz butter, 4oz dark mint chocolate (mint flavoured dark chocolate – no fondant middle yet), 2oz dark chocolate and ½ cup light brown sugar into a medium saucepan

Melt, stirring, over a low heat.
Once melted and smooth, transfer to a bowl.

Stir in ¾ cup caster sugar with a wooden spoon,

then stir in 3 eggs, one at a time until they are fully incorporated.

See how the consistency has changed?

Add ½cup plain flour and a pinch of salt and beat in until the mixture is glossy and smooth.

Pour most of it into the tin – leave a mean quarter behind.

Get out a box of after dinner mints (I used the supermarket’s own version of After Eights). Weigh out about 3oz (8 mints) and cut them in half

and evenly lay them over the batter.

Pour and scrape the remaining batter from the bowl over to just cover them. It isn’t an exact science, so no panic. Do resist the temptation to add too many though – they will sink anyway and the batter will be none the better for an excess of them.

Bake for anything between 35-45 mins. Check at 35 mins and check at very regular intervals thereafter. Over cooking a brownie is an offence.
It will be hard to gauge when they’re fully done because the layer of chocolate will cling to the toothpick.
At the 42 minute mark, I decided mine were done. If it looks like a brownie, smells like a brownie and doesn’t jiggle, then it’s a brownie. Check the edges, because if they get too dry you lose that awe-inspiring chewiness.

Don’t you just adore the shine on brownies? …even if it is due to a huge amount of sugar.

Leave in the tin to cool for 30 mins then transfer to a wire rack to cool fully.

This is after the 30 min cool in the tin and 30 mins cooling just in the foil, but on a wire rack. Still warm from the oven. Ohhhhhhhhhh.

Try really hard not to bury your head in the tin and eat your way to freedom. I know. Be strong, darling. Mint chocolate smells soooooo good.
Here they are the next morning (this morning, to be exact). Still squidgy, still divine.

Make them, I implore you.

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Mint Chocolate Brownies

PRINT THIS RECIPE (opens in a new window)
4oz unsalted butter, sliced
½ cup light brown sugar (lightly packed)
4oz dark mint chocolate (mint flavoured – not fondant filled)
2oz dark chocolate (50-70% cocoa solids)
¾ cup caster sugar
3 eggs
½ cup plain flour
pinch salt

3oz after dinner mints (the thin chocolates filled with mint fondant – like After Eights)

Preheat oven to GM4/350F/180C
Line an 8″ square baking tin with 1 piece of foil – bottom and sides covered.

Put the butter, mint and dark chocolate and light brown sugar into a medium saucepan and melt, stirring, over a low heat.
Once melted and smooth, transfer to a bowl.

Stir in the caster sugar with a wooden spoon, then stir in the eggs, one at a time until they are fully incorporated.
Add the flour and salt and beat in until the mixture is glossy and smooth.
Pour most of it into the tin – leave a mean quarter behind.

Cut the after dinner mints in half and evenly lay them over the batter. Pour and scrape the remaining batter from the bowl over them.

Bake for anything between 35-45 mins. Check at 35 mins and check at very regular intervals thereafter. Over cooking a brownie is an offence.
It will be hard to gauge when they’re fully done because the layer of chocolate will cling to the toothpick.
At the 42 minute mark, I decided mine were done. If it looks like a brownie, smells like a brownie and doesn’t jiggle, then it’s a brownie.

Leave in the tin to cool for 30 mins then transfer to a wire rack to cool fully.
Try really hard not to bury your head in the tin and eat your way to freedom. I know. Be strong, darling.

3 Responses to “Mint Chocolate brownies…oh my”

1. MIL aka auntie rene says:

   2 October, 2009 at 5:19 pm

   I believe the only terminology I can use is they look simply orgasmic. I place my order for next visit.
2. Anna says:

   4 October, 2009 at 5:59 pm

   Order received and logged for next visit! xxx
3. cream until fluffy » Chocolate Trifle says:

   2 April, 2010 at 9:03 am

   [...] 3 brownies, home made (just swap the mint chocolate for normal chocolate and omit the After Eights) or shop bought if you [...]