Recipe: Mint Chocolate Brownies


This traybake brownie is spectacular because it's crispy on the bottom, gooey in the middle and has a velvety smooth ganache to finish... embellished with raspberries, white chocolate and after dinner mints.



  • 140 g butter
  • 225 g caster sugar
  • 200 g dark chocolate
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 60 g plain flour
  • 60 g cocoa powder


  • 150 g dark chocolate
  • 75 g butter


  • 100 g white chocolate
  • 100 g after eight mints
  • 150 g fresh raspberries
  • 1 bunch of fresh mint
Preheat and prep

Step 1

Preheat And Prep

Preheat the oven to 170°C and line a rectangular baking tin with greaseproof paper (let it go up two of the sides to make it easy to pull out).

Butter, sugar and eggs

Step 2

Butter, Sugar And Eggs

Put the butter, chocolate and sugar into a bowl and microwave until melted, stirring every 30 seconds or so. (Or over a bowl of simmering water if easier). Crack in the eggs and add the vanilla extract and mint essence. Mix until smooth and glossy.

Flour and cocoa

Step 3

Flour And Cocoa

Add the flour and cocoa into the chocolate mix and beat well. Pour into the lined baking tin.

Decorate, bake and cool

Step 4

Decorate, Bake And Cool

Poke half of the white chocolate chunks, half of the after eight mints and half of the raspberries into the batter randomly, aiming for an even spread. Bake for 15 minutes. Grab them out of the oven and leave in the tin to cool for at least an hour.


Step 5


Melt the chocolate and butter together for the ganache. Combine to a smooth mixture and spread it over the cooled brownie. Poke in the remaining white chocolate chunks, after eights and raspberries, then finish with the mint leaves too. Lift the brownie out of the tin using the greaseproof paper and transfer to a chopping board. Cut the brownie into squares, as big as you like. Makes 16 squares



i made these for easter (sorry, no pic - they were devoured!). i had to adjust the recipe a bit for dietary needs, but it came out delicious! instead of plain flour, i used almond and coconut; i used coconut sugar - already has a caramely flavor; and i used ghee instead of regular butter. i left out the white chocolate and used dark chocolate instead. i will absolutely make these again - fantastic!!


Hello, I'm trying to showcase some of your recipes for a class project and i would really like to know the serving portions and yields to these recipes. I'll be posting the same comment to the others around the site. If i could really get your help that would be great. Been with you all since 2012.


These rich, indulgent chocolate brownies are one of my all time favourites! I will DEFINITLY be making these again soon!


Naked mintless version of Sorted's brownies. Still loved it.


delicious treats for any occasion

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