Unleavened Chocolate Mint Cake Brownies
Indulge in the decadent richness of Unleavened Chocolate Mint Cake Brownies, a delightful fusion of fudgy brownie texture and refreshing minty undertones. Made without any leavening agents, these brownies rely on whisked eggs for their airy yet dense structure, creating a luscious treat with every bite. Featuring premium 70% dark chocolate, a hint of peppermint extract, and optional fresh mint garnish, this dessert is perfect for chocolate lovers with a penchant for cool, minty flavors. The addition of dark chocolate chunks ensures pockets of molten chocolate in every slice, while the minimal prep and bake time make these brownies an easy yet impressive choice for any occasion. Whether served as a standalone indulgence or paired with a scoop of vanilla ice cream, these brownies are sure to steal the spotlight in your dessert repertoire.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa)
- 150 grams Unsalted butter
- 150 grams Granulated sugar
- 50 grams Light brown sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Peppermint extract
- 100 grams All-purpose flour
- 25 grams Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 75 grams Dark chocolate chips or chunks
- 10 leaves Fresh mint leaves (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easier brownie removal.
Melt the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water (double boiler method). Stir until smooth, remove from heat, and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and eggs until the mixture is thick and pale (about 2 minutes).
Add the vanilla extract and peppermint extract to the egg mixture, whisking to combine.
Slowly pour the melted chocolate and butter mixture into the egg mixture, whisking constantly to incorporate fully.
Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined (do not overmix).
Gently fold in the dark chocolate chips or chunks, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared baking pan, smoothing the surface with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is set and slightly cracked, and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Remove from the oven and let the brownies cool completely in the pan on a wire rack.
Once cooled, use the parchment overhang to lift the brownies from the pan. Slice into 8 even squares and garnish with fresh mint leaves if desired.
Serve and enjoy the rich chocolate mint goodness!
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 35.9 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 330 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
