Mint Chocolate Brownies

The week after Valentine’s Day should otherwise be known as the “Eat a couple of pounds of chocolate in an absurdly short span” week. Solid holiday right?

For those of you who have been to Stratford, you’re likely familiar with Rheo Thompson chocolates, particularly their mint smoothies.  If not, they’re a delicious chocolate with a smooth minty chocolate filling and harder chocolate shell, shown below.


While “sampling” a box over the week, I started daydreaming about how these would work as brownies.  Mint and chocolate are one of my favourite combinations, throw that in the form of a brownie and I’m in.

Now, if you aren’t down for the 2+ hour drive to Stratford, you can also use dark chocolate and add peppermint extract (see recipe note) for a classic take.  I found that using the smooth milk chocolates resulted in a more intense mint flavour which was a nice twist.


This recipe uses an 8×8 pan.


  • 5 oz mint flavoured milk chocolates (or regular dark chocolate)
  • 6 tbsp salted butter
  • 1/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 2 whole eggs plus a yolk
  • 1/2 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 1/4-1/2 tsp sea salt
  • 1/2 cup flour
  • Optional: 1/2 tsp peppermint extract if using dark chocolate


  1. Preheat oven to 350F and line your pan with foil or parchment paper.  You can also REALLY butter the pan.
  2. Over a double boiler (or metal bowl over a pot filled  with an inch of boiling water), melt chocolate and butter, stirring until smooth.
  3. Remove from heat and immediately stir in both sugars until uniform and slightly dissolved.
  4. Whisk in eggs, vanilla and peppermint extract (if using) until JUST combined.
  5. In a separate bowl, mix cocoa powder, sea salt and flour and gently fold the dry mix into the wet ingredients until just combined. (“Folding” is using a spatula or wooden spoon to gently stir around and under the batter to combine wet and dry until combined.  The action is literally as if you’re folding the wet ingredients around the dry).  Do not overmix.
  6. Pour batter into prepared pan and bake for 35-40 minutes (30 if you have a hot oven), or until an inserted toothpick comes out with a few crumbs.  Let cool for 15 minutes in pan then remove and cool on a rack.

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