Two Bite Chocolate Mint Brownies

Two Bite Chocolate Mint Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These two bite chocolate mint brownies are soft, rich and decadent, and topped with minty buttercream icing for a fun new twist. Save the brownie scraps and roll into balls for another treat.


Units Scale


  • 1/3 cup unsalted butter
  • 1 cup (150 g) milk chocolate, chopped
  • 1/2 cup plus 1 tablespoon superfine sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sifted all-purpose flour
  • 3 Tablespoons sifted cocoa powder

Mint Butter Cream Icing

  • 1 cup sifted icing sugar
  • 3 Tablespoons unsalted butter, at room temperature
  • 1 Tablespoon of whipping cream
  • 1/2 teaspoon mint extract
  • 58 drops green food colouring (optional)
  • green sprinkles (optional)


  1. Preheat oven to 325˚F. Grease an 8 x 8 inch square pan or cover in parchment paper. Set aside.
  2. Place the butter and chocolate in a heatproof bowl. Melt butter and chocolate slowly. Let cool slightly.
  3. In a separate bowl add, flour, cocoa and mix well. Set aside.
  4. In a large bowl whisk the eggs, sugar and vanilla until pale and creamy. Add chocolate mixture and whisk to combine. Now, add the flour mixture and fold together until smooth and well incorporated.
  5. Spread batter into prepared pan and bake for 25 – 30 minutes, or until just set (don’t overbake). Cool on a cooling rack for 5 – 10 minutes before removing from the pan.
  6. Using a small round cookie cutter, approx. 1 – 1 1/2 inches in diameter, cut out 20 -24 circles, set brownies aside.
  7. Make your mint icing. Mix icing sugar, butter, whipping cream and mint extract together until smooth, light and fluffy. Add food colour at the end to achieve your desired green colour.
  8. Using a piping bag with a small star tip, pipe a small star onto the top of each brownie, add sprinkles on top if desired.


Store in an airtight container for up to 4 days.
Brownies freeze really well, up to 2 months in an airtight container.

Use brownie scraps to make brownie truffles. Take a small amount of scraps and squish in the palm of your hand. Shape into a ball approx. 1 inch in diameter. Roll each ball into icing sugar. Store in an airtight container for 3 days or freeze for up to a month.


Let me know what you think of this recipe!x
Peach Cobbler

Bake like a Pro

Discover 5 Secrets to Baking