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Thermomix Peppermint Crisp Chocolate Brownie
Julie Carlyle
A decadently rich, dense chocolate brownie with layers of peppermint and a vein of crispy green peppermint crisp.
5
from
10
votes
Print Recipe
Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course
Dessert
Cuisine
American
Servings
20
pieces
Calories
216
kcal
Ingredients
Metric
US Customary
1x
2x
3x
200
g
dark chocolate
broken into bits
120
g
butter
room temp
200
g
sugar
1 cup
140
g
plain flour
1 cup
1
teaspoon
baking powder
25
g
Dutch process cocoa powder
¼ cup
3
eggs
1
teaspoon
vanilla
3
Peppermint Crisp Bars
broken into large pieces
5
mint patties
chopped in half or quarters
Instructions
Preheat the oven to 170 degrees Celsius.
Line a brownie tray with baking paper.
Place the chocolate pieces to TM Bowl. Chop 3 sec/Speed 9.
Add butter and sugar to the chocolate. Melt 7 min/60 degrees/Speed 1.
Place flour, baking powder, cocoa powder, vanilla and eggs to the TM Bowl. Combine 10sec/Speed 5 (REV BLADE)
Place half the brownie batter into the prepared tin and smooth the mixture.
Top the brownie batter with pieces of mint pattie and peppermint crisp bars.
Add the remaining brownie batter to the top of the slice.
Add remaining peppermint crisp pieces and mint patties to the top of the brownie.
Bake for 50-60 minutes or until cooked through when tested with a skewer.
Allow the brownie to cool in the tin.
Notes
Do not overcook the brownie, it should still be a little moist.
Cool brownies in the tray and refrigerate.
The brownies are much easier to cut neatly once it's been refrigerated.
Nutrition
Calories:
216
kcal
Carbohydrates:
29
g
Protein:
2
g
Fat:
10
g
Saturated Fat:
6
g
Cholesterol:
38
mg
Sodium:
56
mg
Potassium:
126
mg
Fiber:
1
g
Sugar:
20
g
Vitamin A:
190
IU
Calcium:
26
mg
Iron:
1.3
mg
Keyword
Brownie, Chocolate, chocolate brownie, Mint, Peppermint, snack, sweet
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