Decadent mint chocolate brownies


This is the first time I have experimented in making up my very own brownie recipe and I must admit it worked out well! When I follow certain recipes I never get the end result I want so I thought I would figure it out for myself! I was very happy with the result! So heres to more experimenting!

In this brownie you will also get a fiery hint of mint with the velvety chocolate texture that will allure your tongue for more! I’ve cut them into mini squares as they are very decadent and rich, eating a couple will be plenty and this way there is more to go round!!!

I’m bringing them along to Angie’s Fiesta Friday Party..where we all meet up and share our gorgeous food! I hope you all have a sweet tooth today…See you there! Much love D x



200g plain chocolate 70% cocoa solids
200ml single cream
20g fresh mint finely chopped
100g unsalted butter
1tsp vanilla extract
90g soft brown sugar
70g white caster sugar
3 free range eggs
85g plain flour
2 tbsp cocoa
Pinch of salt



• Melt the butter and chocolate in a medium non stick saucepan on a low heats. Then stir in the mint and cream turn off the heat and leave aside to cool

• Whisk the eggs and sugar until well combined, stir in the vanilla extract. Poor in the chocolate and cream mix once cooled. Fold in the flour, cocoa and salt using a figure of eight technique as not to knock the air out of the batter

• Grease and line a small square or rectangular deep baking dish. Slowly pour out the batter into the dish and place in a preheated oven at 160°c fan/180°c gas.
Bake for 30-35 minutes.

• Make sure that you take the brownie dish out as soon as the wobble in the middle of the cooked brownie goes! This is to ensure a squidgy and moist brownie!

• Leave for 10 minutes in the dish and then take out place on a cutting board and gently cut into mini squares and enjoy!



69 thoughts on “Decadent mint chocolate brownies

  1. Gotta agree with Hilda! Mint and chocolate are a natural pair, yet it never occurred to me to use fresh mint in baking. Your ability to create your own “from scratch” recipe is inspiring, Dimple!

  2. Looks like your attempt at creating your own brownie recipe worked out beautifully! They look so moist and I love your use of mint. Happy Friday, Dimple!

  3. Oh, Dimple!! You have answered my silent question ‘Can I use fresh mint on brownies’. Now, I know I can and I would have to try this!! Thank you for sharing this and for bringing them to the Fiesta!! Have a lovely weekend! 🙂

  4. Dimple- these look so nice and moist! 🙂 And I so know the feeling when you experiment with baking and it turns out good. And I also know the flip side- has happened way too many fact happened just yesterday. :/

  5. Oh Dimple, you always impress me with your creativity! I never would have thought to put mint in brownies. I am also happy that your experimental recipe turned out well – when a recipe I make up turns out badly, I end up disappointed and regretting the waste of perfectly good ingredients. I always look forward to your posts on FF and this one certainly doesn’t disappoint 🙂

  6. There is just something about chocolate and mint…they were made for each other! These sound perfect, Dimple! Have a fabulous weekend Darling! xo

  7. Fresh mint makes a world of difference in any recipe. I grown a Kentucky Colonel variety and I cannot wait for it to “come alive” so I can use it in a recipe like yours. Unfortunately, I have to keep it contained as it spreads so much and I do not have the yard for it so my supply is limited. There is always the market… 🙂

  8. Pingback: Dimple’s Decadent Mint Chocolate Brownies | Teacups & Pearls

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