Chocolate & Mint Brownies

*the soundtrack to this was the Harry Potter theme song (lots of it) and Pentatonix Christmas songs – btw*

Woaw this blog is turning into the Food Network. So apparently, the official name is ‘The Amazing Indigo & Emma Cooking Show’, so I’d say welcome back to that then (:

Yesterday we decided to make these brownies, well actually I didn’t decide it, it was actually Indi’s mum that shouted MINT BROWNIES across the kitchen and then Indigo responded with OMG YES LETS DO THAT – whilst the only sounds I made were ‘pffff what’. I’m very blunt in that way.

For the amount that we made,  (around twelve brownies) the ingredients arreee :

  • 210 grams of chocolate, broken unto pieces (we used milk)
  • 210 grams of butter
  • 1 tablespoon of vanilla essence
  • 3 eggs
  • 300 grams of caster sugar
  • 115 grams of flour
  • 1 tablespoon of xanthan gum (optional)
  • 1 tablespoon of baking powder
  • 30 grams of cocoa powder
  • 10 grams of ground almonds
  • 100 grams of mint chips
  • (additional nuts if wanted, such as hazelnuts)

The whole process should take about 1h10, as the prep time is +/- 25 minutes and the time they have to be in the oven is 35-40 minutes. It’s a very simple recipe, and honestly, it has such a small amount of steps its absolutely ridiculous.

I got Indigo this type of self-made or ‘your own recipes’ cookbook thingie for Christmas, and so yesterday was the first time she used it – and she wanted to be INCREDIBLY precise. Guess what, she wrote the frekkin word ‘chocolate’ wrong, whilst writing down her first ingredient. Great job great job 👏🏻👏🏻👏🏻


Before we were able to start the baking, we were intercepted by the fact that there was only very bitter, dark, expensive chocolate at her house – so we had to go out and get ingredients first and all of that in a nearby corner shop. Crucial statement : THAT SHOP DID NOT SELL BAGELS. HUH ? Just thought I’d mention that.


Before you start with the baking at all, make sure to preheat the oven to 160ºC/325ºF ! Afterwards, you can start by adding butter, vanilla essence and all of your chocolate together in a bowl, and putting it in one of those two bowl mechanisms. (I’m good at cooking don’t worry) You know where one of them contains hot water so that the stuff in the other one can melt – yep – do that.

A proper way of saying it would be : put the butter & vanilla in a heatproof bowl, over another pot containing simmering water. You can either do the chocolate melting separately, but I just find it easier to do it all at the same time, since it won’t actually affect the way the brownies turn out.

woah – I’m literally off by two grams !

me being me : “thats a bit sad

Omg – literally, when we had to add the milk chocolate chips into the bowl and all… I DROPPED ALL OF THEM ON THE KITCHEN FLOOR. UUUHHHHH. It was a very inadequate moment in my life, but I got through it, and we still used every single chocolate chip because we are clearly in the middle of an apocalypse. (a.k.a there wasn’t any other usable chocolate in the house)


Make sure to keep on stirring it and paying attention, so that the everything properly melts/mixes together and so there aren’t any lumps of butter floating around or anything.


Next, you want to get a separate bowl, and add 3 eggs, as well as the caster sugar. Using an electric mixer or stirrer or whatever, you want to mix it until you get as close as possible to a fluffy consistency. We didn’t go all the way because we were under a time strain, but it was also going way past what we imagined the time would be, so we mixed it until it became a thick paste.

Indi :”I’m slightly worried… should I show you how to do it ?” Me : “no – don’t touch me, as you can see, natural talent”


When both bowls are set to go, you will then combine the chocolate in with the egg & sugar mixture, therefore creating a brown paste. (after the chocolate has cooled slightly) You can then fold the two mixtures together.


Whilst keeping the same single bowl, you can lastly add your dry ingredients. Those are the ground almonds, the baking powder, flour, and the cocoa powder. There’s not much else to say than, fold them all together.


HERE COMES THE BEST PART -> MINT CHIPPSSSS. I’m not exactly sure where you would get them around London, since Indigo got them from America, but maybe you can order them online or something.

It’s very important that you add them at the very end, so that they don’t disintegrate into the mixture whilst your putting in flour or something like that. You kind of want the chips to slightly stay in place in the brownie, so that there is an even distribution of them. And yes – they will melt slightly – but they’ll be in position. Sounds like I’m describing an army of soldiers that fight in deserts. Dang.


After that, the whole mixture is practically finished, and all the chips are fairly well mixed around the bowl, and you now need to grease & line a baking tin with baking paper, as beautifully captured below.


ahhhhh, gorgeous

Indi : “I have good names for all the instruments in this kitchen

Me : “Me too, playdoh maker, this” (danggg that A-level English)

Indi : “Why is this the playdoh maker ?

Me : “Cause it makes something that has a consistency of playdoh

->> Proceed into literally singing the PlayDoh theme song multiple times, and accurately as well

We used this scrapy scrape (the proper name is ‘a palette knife’) to smooth out the mixture once it was put into the baking tin. Indigo made sure to instruct me that I shouldn’t put any mixture up the walls of the baking paper, because that would be very likely to burn and be a fire hazard. So, just spread the mixture around the bottom of the tin.


After its been smoothed out, bake it in the oven for about 30-35 minutes, and MAKE SURE ITS FIRM. We had to put it in the oven twice more because it felt like absolute jelly -> maybe you’ll have to do that too. We did like +8 minutes, and then +5 minutes afterwards and blah blah blah. Once the half hour is over, you can take the tin out of the oven and let it cool fully before serving (:



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