These incredible mint Aero brownies are super fudgy and chocolatey with bursts of peppermint chocolate in every bite.
There's something pretty magical about these brownies because while, as you'd expect, my friends who love mint chocolate devoured these, more unexpectedly, so did my friends who thought they didn't like mint!
There's just something about the combo of sweet mint and dark chocolate fudginess that is just HEAVEN, no matter your tastes.
To make these mint Aero brownies, you'll start by melting butter and dark chocolate together, then stir in sugar, followed by eggs and vanilla. You'll then stir in flour but not nearly as much as you'd use for a cake as you want a nice fudgy result.
To assemble, you'll pour half the batter into a lined tin, top with Aero pieces, pour on the rest of the batter and then add yet more Aero chocolate. Bake for 30 minutes and drool as your kitchen fills with mint chocolate aromas from heaven.
I like to cut my brownies into 12 big, chunky, indulgent squares, but if you want to cut them into more modest bites, you could easily get 20 out of the this recipe.
Here's the full recipe for my mint Aero brownies, complete with lots of photos of every step, so you can see exactly what to do.
Ingredients
- 400 g (14.1 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (9.9 oz) slightly salted butter cubed
- 450 g (15.9 oz) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp
- 1 tbsp vanilla extract
- 170 g (6 oz) plain white flour (all purpose flour)
- 230 g (8.1 oz) Aero Peppermint Chocolate Bubbles
- 80 g (2.8 oz) 3 bars Aero Peppermint Chocolate Bar
Equipment
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
Preheat the oven to 180C (160C fan).
Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
Put the dark chocolate and butter in a large mixing bowl.
Place in the microwave and cook for 30 seconds, then stir gently. Repeat until the chocolate is just melted.
Add the sugar.
Gently stir with your whisk.
Add the eggs.
Again, gently stir with your whisk so that you don't introduce too much air.
Add the sifted flour.
Gently whisk to combine.
Pour half the batter into the prepared tray and level off.
Dot around half the Aero Chocolate Bubbles on top of the batter.
Pour the rest of the batter on top and level off.
Position the remaining Aero Chocolate Bubbles and the Aero bars on top.
Bake for 30 minutes. You can test if it's baked by pushing a skewer into the centre.. If just right, you'll see sticky crumbs.
Place the brownie in its tin on a wire rack to cool completely. I like to then chill mine overnight to get them nice and firm for slicing.
To serve, place on a board and use a sharp serrated knife to trim off the edges, then cut into 12 pieces in a 3 by 4 pattern.
Enjoy your mint Aero brownies!
Print this mint Aero brownies recipe
Mint Aero Brownies Recipe
Ingredients
- 400 g (14.1 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (9.9 oz) slightly salted butter cubed
- 450 g (15.9 oz) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp
- 1 tbsp vanilla extract
- 170 g (6 oz) plain white flour (all purpose flour)
- 230 g (8.1 oz) Aero Peppermint Chocolate Bubbles
- 80 g (2.8 oz) 3 bars Aero Peppermint Chocolate Bar
Equipment
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
- Preheat the oven to 180C (160C fan).
- Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
- Put the dark chocolate and butter in a large mixing bowl. Place in the microwave and cook for 30 seconds, then stir gently. Repeat until the chocolate is just melted.
- Add the sugar and gently stir with your whisk.
- Next, stir in the eggs, then add the sifted flour and stir together.
- Pour half the batter into the prepared tray and level off.
- Dot around half the Aero Chocolate Bubbles on top of the batter.
- Pour the rest of the batter on top and level off.
- Position the remaining Aero Chocolate Bubbles and the Aero bars on top.
- Bake for 30 minutes. You can test if it's baked by pushing a skewer into the centre.. If just right, you'll see sticky crumbs.
- Place the brownie in its tin on a wire rack to cool completely. I like to then chill mine overnight to get them nice and firm for slicing.
- To serve, place on a board and use a sharp serrated knife to trim off the edges, then cut into 12 pieces in a 3 by 4 pattern.
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Kelsey says
my chocolate burnt??
i followed the recipe (almost exact. there wasn’t a step to add the vanilla) and my chocolate on top burnt ??? very unhappy as this was for a work event and it’s now ruined :(.
Emily Leary says
Sorry to hear that. Your oven might be hotter than the dial suggest, or it might be that your brownies were too near the top element.