Minty chocolate brownies

    1 hour 20 min

    An easy homemade brownie recipe with a hint of peppermint. Slightly fudgy and super tender, you can opt to add some peppermint flavouring to the brownie mixture, too.

    38 people made this

    Serves: 16 

    • 225g caster sugar
    • 65g unsweetened cocoa powder
    • 110g unsalted butter, melted
    • 2 large eggs
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 85g plain flour
    • 125g icing sugar
    • 2 tablespoons milk
    • 1/4 teaspoon peppermint flavouring, or to taste

    Prep:15min  ›  Cook:35min  ›  Extra time:30min cooling  ›  Ready in:1hr20min 

    1. Preheat the oven to 170 C / Gas 3.
    2. Combine sugar and cocoa powder in a large bowl; stir in melted butter until mixture is smooth. Beat in 1 egg, vanilla and salt; beat in remaining egg. Fold in flour and transfer to an ungreased 20cm (8 in) square baking tin.
    3. Bake in the preheated oven until set in the middle, about 35 minutes. Allow to cool 10 minutes in the tin, then remove to a wire rack to cool completely.
    4. Mix icing sugar, milk and peppermint flavouring in a bowl until smooth. Spread icing over cooled brownies; spread evenly and allow to set, about 30 minutes. Cut into 16 pieces.

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    Reviews in English (33)


    I thought it best to grease the pan first of all, so I used wilton cake release spray. DId not want to make the icing as these were to sit on the counter at work for 8 hours so I changed the recipe slightly by using mint extract in place of the vanilla. Topped off with a little green powdered sugar. Anything mint works a treat for me! I just love both the basic taste and the texture of this brownie, now that I have this recipe I plan on swopping out the extract to make a variety of different flavors. Planning on trying with orange extract next!  -  18 Jul 2012  (Review from Allrecipes US | Canada)


    These were good. I am going to make them again, but I will grease the baking dish. I thought "ungreased" was odd, but left it that way. Brownies stuck. The pieces were good though! More brownie like than another recipe I tried.  -  08 May 2012  (Review from Allrecipes US | Canada)


    Chocolaty, dense and super moist. To make sure to get them moist do not bake by time. Set your timer 5 minutes less than recommended and check with a toothpick or bamboo skewer. Continue checking every minute or so until there is barely any batter on them. remove for oven immediately. They will continue to cook a little on the cooling rack. Meaning if they are perfect or cooked in the oven they will be over cooked when cooled. In this case not a moist brownie at all.  -  27 Apr 2013  (Review from Allrecipes US | Canada)