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Choc peppermint brownie

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With a mouthwatering flavour combo, this Choc peppermint brownie recipe is a must-try. It’s easy to prep and makes for a sensational afternoon tea.

  • Makes16
  • Cook time30 minutes
  • Prep time20 minutes, (+ cooling & 15 mins setting time)
Choc peppermint brownie


  • 150g butter, chopped
  • 100g 70% mint dark chocolate, chopped
  • 1 cup (220g) brown sugar
  • 3 Coles Australian Free Range Eggs, lightly whisked
  • ⅔ cup (100g) plain flour, sifted
  • ¼ cup (25g) cocoa powder, sifted
  • ¾ cup (120g) icing sugar mixture
  • 1 tbs milk
  • ¼ tsp peppermint essence
  • 35g Peppermint Crisp chocolate bar, finely chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 190°C. Line a 20cm square cake pan. Line base and sides with baking paper, allowing sides to overhang.
  2. Step 2

    Stir butter and chocolate in a saucepan over medium-low heat until smooth and combined. Remove from heat. Stir in brown sugar. Set aside for 5 mins to cool.
  3. Step 3

    Stir in egg, flour and cocoa powder. Pour into prepared pan. Bake for 25 mins or until just firm to touch. Set aside in pan to cool completely.
  4. Step 4

    Remove brownie from pan. Combine icing sugar, milk and peppermint essence in a small bowl to make a runny icing. Drizzle brownie with icing. Sprinkle with Peppermint Crisp. Set aside for 15 mins or until set. Cut into pieces.