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Deliciously Chocolatey and Minty, Mint Aero Brownies!
Recipe Updated September 2020
Right, I know I like brownies. This is evident if you look at my recipe page, as there are quite a few now… Also, I realise the recipe is basically the same thing but swapping the different chocolate or theme, but I don’t mind. I love any excuse to bake.
It might not make sense to a few people as to why I post some similar recipes, but if someone googles ‘Mint Aero Brownies’ my Terry’s Chocolate Orange Brownies isn’t going to appear on the list of links, so people won’t look at my blog. Therefore, I like to post recipes on themes such as Mint Aero that people want to try, and as I had had a good few requests for these beauties, I thought I would oblige!
I decided to use the Mint Aero Bubbles in these Brownies, as I had 6 packets in my cupboard already, and they needed using up. You can use the bar and chop them up, or you can switch to a different flavour of Aero such as just the chocolate one, or the orange one etc! I used Peppermint Essence as well to make it extra minty but then used Dark Chocolate Chips as the extra chocolatey kick so that they weren’t too sweet.
The base of the brownie is so important to the success of the brownies it’s crazy. People really underestimate it, until they give them a go and they realise that either they are going to turn out like a cake, or they will turn out raw.. or perfect.
The base mixture is six main ingredients… DARK CHOCOLATE (of which I recommend 70% cocoa content or darker), unsalted butter or a baking spread, eggs, sugar, flour and cocoa powder. The process does sound a bit intense, but it really is just six ingredients separated into three.
You really need to use dark chocolate on the base for the best results. No, it won’t taste ‘dark’ to all you dark chocolate haters out there… but it will make them the best and fudgiest brownies ever. TRUST IN THE DARK CHOCOLATE.
You melt the chocolate and butter together until smooth – you can do this on the hob with a double boiler/Bain Marie, or in the microwave as I do. You just want to melt them and stir them together until smooth. You then need to let them cool for about 10 minutes.
Next, you need to whisk the eggs and sugar together – I use my stand mixer for ultimate ease, but an electric hand whisk, or even just your arm and a balloon whisk work, it will just take a lot longer. You want the texture to be double the volume it originally was, a lot lighter in colour, and for the trail of the mixture to stay for a couple of seconds before disappearing.
After this, you FOLD CAREFULLY. Fold the cooled chocolate mix in, then fold the flour and cocoa powder. Simple, easy, and the best way to get the perfect brownie. This is when the alterations come in to fit these Mint Aero Brownies… peppermint extract, chocolate chips, and mint aero!
You can 100% freeze the mint aero if you are worried.. I wouldn’t say it’s essential, as long as you don’t need to bake the brownies for longer than advised. Mine took 28 minutes in the oven, and I got plenty of minty delicious mint aero bubbles left!
One of the best ways to tell if they are done is for a slight wobble in the mixture – but nothing major. I don’t often find the skewer test useful as melted chocolate can look like raw batter, but if a skewer is absolutely covered then they are not done.
I baked mine till they wobbled slightly, let the tin cool, then decorated and put the brownies in the fridge overnight. Best fudgiest mint aero brownies ever! You don’t have to put them in the fridge at all, but it makes them easier to cut in my opinion, and creates that solid but gooey texture you want!
Finally, because I can never resist decoration like my Mars Bar Brownies and Crunchie Brownies, I drizzle over some melted chocolate and sprinkle over some more crushed Mint Aero as well… I honestly, (and I realise I say this a lot as well) LOVE these brownies, but if you’re a mint and chocolate fan, you’ll love these too! Enjoy!
(The recipe has been updated, the original recipe was very similar (the base recipe used 195g butter/chocolate, and 90g flour, 35g cocoa powder), and it had frosting on top. If you would still like to make the frosting it was 125g unsalted butter, 250g icing sugar, 1tsp peppermint extract and a small amount of green food colouring!)
Mint Aero Brownies!
- 200 g Dark Chocolate
- 200 g Unsalted Butter
- 3 Large Eggs (or 4 medium)
- 275 g Caster Sugar
- 100 g Plain Flour
- 50 g Cocoa Powder
- 1 tsp Peppermint Extract
- 200-300 g Mint Aero (freeze for 1 hour if you can)
- 200 g Chocolate Chips/Chunks (optional)
- 50 g Milk Chocolate Melted
- 50-100 g Mint Aero (chopped)
- Preheat your oven to 180C/160C Fan and line a 9x9" baking tin with parchment paper!
- Melt together your dark chocolate and unsalted butter until smooth in the microwave or in a bowl over a pan of simmering water. Leave to cool for a few minutes
- Using an electric whisk/stand mixer, whisk your eggs and sugar together for 5 minutes or so on high speed, or until the mixture has doubled in volume, is alot paler, and leaves a trail for a few seconds when you lift the whisk out.
- Pour in the chocolate/butter mix and peppermint extract and fold through very carefully.
- Add in the flour and cocoa powder and fold through carefully again.
- Add in the Mint Aero and chocolate chips and fold in. Pour the mixture into the tin!
- Bake in the oven for 25-30+ minutes. Sometimes it can take longer.
- Leave to cool in the tin!
- To decorate your brownies if you fancy it... melt your chocolate and drizzle over the brownies, and add sprinkle over chopped pieces of Mint Aero!
- Then, if you want, put them in the fridge for a couple of hours to help 'set' them, and then enjoy!
- Try and freeze the mint aero for at least an hour before baking, but it is not essential.
- These will last for one week+!
- I use this tin for all of my brownie baking!
- I love this peppermint extract.
- I use this dark chocolate in my brownie base..
- And I love these chocolate chips for the filling and top!
- If your brownies are taking much longer than stated to bake, your oven may have been the wrong temperature, or you overmixed your batter. Keep adding on 5 minutes till they're done and cover with foil if need be!
- The recipe has been updated in September 2020, the original recipe was the same (195g chocolate/butter) apart from it had a frosting on top. If you would still like to make the frosting it was 125g unsalted butter, 250g icing sugar, 1tsp peppermint extract and a small amount of green food colouring!
Find my other Traybake & Brownie Recipes on my Recipes Page!
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