Mint-choc Brownies on a Biscuit base

Mint isn’t one of my top ten flavours, but that hasn’t stopped me loving these brownies. Admittedly, I was sparing with the mint extract. Nevertheless, the flavour is there subtly, in no way overwhelmed by the chocolate. In fact they combine really well. The crunchy biscuit base is also a bit different for a brownie, but it works so well.

Makes: 16 squares

Time: 15 – 20 mins for the base. 50 – 60 mins for the brownie + cooling. 20 mins for the decorating option shown below (These are all approximate timings.)

Level: Easy

Need: A 20cm/8” square tin

Base ingredients

  • 200g/7oz – 250g/9oz biscuits (digestives, hobnobs, etcetera.)
  • 25g/1oz cocoa powder (optional – use if you want a dark, chocolate base)
  • 75g/2.5oz butter
  • 25g/1oz – 50g/1.75oz golden syrup

Brownie ingredients

  • 150g/5.5oz butter
  • 225g/8oz dark chocolate
  • 3 eggs
  • 125g/4.5oz light brown sugar
  • 4 – 5 drops of peppermint extract (*or to taste)
  • 75g/2.5oz plain flour
  • ¼ tsp salt
  • 25g/1oz cocoa powder
  • ½ tsp instant coffee powder
  • 125g/4.5oz After-Eight mints or other similar mint cream chocolate, chopped

* Take care when adding peppermint extract; too much and your brownies will taste like toothpaste. In the “Method” section below there are two opportunities to add a small amount, so taste along the way.

For the topping (optional)

  • 150g/5.5oz dark chocolate (This will give a lovely thick layer of ganache)
  • 50g/1.75oz unsalted butter
  • 8 reserved After-Eight mints, each cut diagonally to give 16 triangles
  • 16 Aero peppermint bubbles (optional extra)


1. Line the tin with baking parchment. Turn the oven to 180°C / 160°C fan / 350°F / Gas 4. (* I no longer grease or butter tins, I simply wet the inside with water and make sure the parchment leaves no gaps for the mixture to stick to the tin.)

2. To make the base, crush or whizz the biscuits until they resemble bread crumbs. (For a darker base, stir in the cocoa powder.) Melt the butter and golden syrup together then mix into the biscuits.

3. Push the mixture firmly into the lined tin and smooth the surface. Place in the fridge while you make the brownie mixture.

4. For the brownie mixture, melt the butter and chocolate in a bowl set over a pan of barely simmering water. When melted, take off the heat and leave to cool for a few minutes.

5. While it’s cooling, beat eggs, sugar and peppermint extract in a separate bowl until double in size, pale and fluffy.

6. Fold the flour, salt, cocoa powder and coffee powder into the egg mixture then stir in the After-Eight pieces, saving eight if you want to use them to decorate the top later. Add the melted chocolate and butter and gently fold it all together. (NB At this stage you have the chance to add a little more peppermint extract if you want.)

7. Pour the mixture into the tin, fully covering the biscuit base.  Gently tap the tin on the work top to release any trapped air. Bake for about 25 to 30 minutes, until risen at the edges, but still squidgy in the middle. Leave in the tin for around 10 – 12 minutes then cool on a wire rack. (Or place in the fridge for half an hour.)

8. For the topping, melt together the chocolate and butter then pour or brush it over the brownie slab. (If you prefer, you could cut the slab into 16 squares first.)

9. One decorating option is a triangular half of After-Eight mint for each brownie square. As the ganache begins to set, push in the cut edge so there’s a point sticking up and add an Aero peppermint bubble.

Click this link for more tasty traybake recipes. Two of my favourite blondies and brownies that I’m sure you’ll love too are these: Orange and Blueberry Blondies and Coffee and Cream Brownies.

Or have a look at the rest of my site for lots of other great sweet and savoury recipes. If you’d like to make a comment or ask a question please do, via the contact page.