This easy Choc Mint Brownies recipe is perfect for Christmas!
If you are a fan of choc mint, these Choc Mint Brownies are certainly for you! They are based on my yummy Milo Brownies recipe and then decorated with extra mint flavoured lollies and icing, making them a fun festive treat.
I’ve added peppermint extract to both the brownie mixture and the icing, however you can certainly leave it out of the icing if you prefer. To make these brownies truly festive, I added chopped candy cane pieces and Christmas 100s and 1000s, however this is certainly optional. You can instead decorate these with mint Aero pieces, chopped Mint Slice biscuits or you can leave them plain if your prefer.
Tips for Making these Choc Mint Brownies:
- It’s important to let your brownies cool completely in the tin before icing or cutting into pieces, as the brownie cools, the centre will set.
- You can freeze these brownies (even when iced but NOT if decorated with candy canes) for up to one month.
- These are best stored in an airtight container for up to 5 days.
- I have made these brownies in the past substituting cacao for cocoa, with great results.
If you are looking for more easy Christmas dessert recipe ideas, you can find them in this post.
Choc Mint Brownies
This easy Choc Mint Brownies recipe made a great dessert for your next Christmas party! Both regular and Thermomix instructions included.
Ingredients
- 150 g unsalted butter
- 1 cup caster sugar
- ¾ cup cocoa
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 3 eggs
- ½ cup plain flour
For the Icing
- 1 & ½ cups icing sugar mixture
- 1 tbsp cocoa
- 1 tsp butter softened
- ½ tsp peppermint extract
- 1 & ½ tbsp boiling water
- 6 candy canes roughly chopped
- 100s and 1000s
Instructions
- Preheat your oven to 160 degrees and line the base and sides of a 20cm square baking tin with baking paper – this will help you to remove the brownies once they are cooked.
- In a large saucepan (you want it to be big enough to add the extra ingredients to later), melt the butter, cocoa and sugar over a low heat.
- Remove the saucepan from the heat and add the peppermint extract, vanilla extract and egg and whisk the mixture as you go.
- Sift the flour into the saucepan and whisk to combine.
- Pour the brownie mixture into the prepared tin and smooth the surface. Place the brownies into the oven to bake for 35 minutes.
- Remove brownies from the oven and allow them to cool completely in the tin.
To make the Chocolate Icing
- Sift together the coca and icing sugar mixture into a small bowl.
- Add the softened butter and peppermint extract and pour the boiling water directly over the butter.
- Using a small whisk, combine all ingredients until mixture is smooth.
- Use a spatula to ice your brownies and then sprinkle the candy cane pieces and 100s and 1000s over the top. Allow the icing to set before cutting into pieces.
Notes
It's important to make sure your brownies have cooled completely before icing as otherwise the icing will melt and slide off.
These brownies are freezer friendly when the candy canes have not been added.
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Thermomix Choc Mint Brownies
This easy Choc Mint Brownies recipe made a great dessert for your next Christmas party! Both regular and Thermomix instructions included.
Equipment
- Thermomix
Ingredients
- 150 g unsalted butter
- 220 grams caster sugar
- 75 grams cocoa
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 3 eggs
- 75 grams plain flour
For the Icing
- 1 & ½ cups icing sugar mixture
- 1 tbsp cocoa
- 1 tsp butter softened
- ½ tsp peppermint extract
- 1 & ½ tbsp boiling water
- 6 candy canes roughly chopped
- 100s and 1000s
Instructions
- Preheat your oven to 160 degrees and line the base and sides of a 20cm square baking tin with baking paper – this will help you to remove the brownies once they are cooked.
- Place the butter, sugar and cocoa into your Thermomix bowl and cook for 3 minutes, 60 degrees, speed 2.
- Add the peppermint extract, vanilla extract, eggs and flour and mix for 10 seconds, speed 5.
- Scrape down the sides of the Thermomix bowl and mix for a further 5 seconds, speed 5.
- Pour the brownie mixture into the prepared tin and smooth the surface. Place the brownies into the oven to bake for 35 minutes.
- Remove brownies from the oven and allow them to cool completely in the tin.
To make the Chocolate Icing
- Sift together the coca and icing sugar mixture into a small bowl.
- Add the softened butter and peppermint extract and pour the boiling water directly over the butter.
- Using a small whisk, combine all ingredients until mixture is smooth.
- Use a spatula to ice your brownies and then sprinkle the candy cane pieces and 100s and 1000s over the top. Allow the icing to set before cutting into pieces.
Notes
It's important to make sure your brownies have cooled completely before icing as otherwise the icing will melt and slide off.
These brownies are freezer friendly when the candy canes have not been added.
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Enjoy!
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