These Mint Aero brownies are the perfect combination of mint and chocolate. They’re ridiculously fudgy and stuffed with the classic Mint Aero chocolate bar for a brownie that tastes grown up, but incredibly decadent.
Why You Need to Make these Mint Aero Brownies
The other day I was walking through the chocolate aisle of the grocery store looking for
a snack recipe inspiration and realized I couldn’t remember the last time I had a Mint Aero. There’s something about the creamy mint and milk chocolate coating that makes for one delicious treat. It got me thinking about how to incorporate a Mint Aero into a baked good, and since I always support team brownie, I decided to stuff Mint Aero chocolate bars into my favorite fudgy brownies.
These Mint Aero brownies are perfect for anyone who loves Mint Aero, After Eights, Peppermint Patties or an Arnott’s Mint Slice (for all my Aussie readers). The brownies are fudgy and rich and pair perfectly with the creaminess of the mint layer in the middle. While I do have another recipe for layered mint brownies on my blog – this recipe is actually far easily and less time consuming because you only need to make 1 brownie recipe instead of the 3 different layers.
You’ll first make the brownie batter. I love this recipe because it’s fudgy and gooey. It’s made with both cocoa and melted chocolate for the perfect flavor and texture. I typically use 50%-60% dark chocolate. Up to 70% dark chocolate will work if you like a very rich chocolate flavor, or semi-sweet chocolate works for a slightly sweeter flavor. Then it’s time to assemble the brownies.
To assemble the brownies, it’s very simple:
- Spoon about ½ of the batter into your prepared tin.
- Place a layer of Mint Aero chocolate bars on top. I used 2 of the family sized bars (in Australia, these are each 118 grams or 4.2 ounces). I had to just shave a little off each end so that they fit perfectly in the pan with a little space on the sides.
- Drop spoonfulls of the remaining batter over top of the chocolate bars.
- Spread the batter smooth.
The brownies will need to bake for about 30 minutes in the preheated oven. Like all brownies, the bake time is dependant on your oven and how gooey you like your brownies. I always remove brownies from the oven when an inserted toothpick comes out with a few damp crumbs.
Pro Tip: It is extremely important to wait until the brownies are 100% cooled before slicing. This allows the brownies to set properly and for clean cuts. I always cut brownies with a sharp knife and not a table knife.
Want more desserts featuring your favorite treats from the chocolate & candy aisle? Then be sure to try:
Mint Aero Brownies
- 8x8 inch (20x20 cm) pan
- ½ cup unsalted butter (112 grams) cut into cubes
- 6 ounces dark chocolate (170 grams) finely chopped, or chocolate chips
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour (65 grams) AKA plain flour
- ¼ cup cocoa powder (23 grams)
- ¼ teaspoon salt
- 2 family sized Mint Aero chocolate bars mine each weighed 118 grams (4.2 ounces)
- Preheat the oven to 350F (180C or 170C fan forced). Line an 8x8 inch (20x20 cm) square baking pan with baking paper, leaving an overhang around the edges. Or lightly grease.
- In a large bowl add the chopped butter and finely chopped chocolate (or chocolate chips). Melt together in a double boiler over low heat or in the microwave. If microwaving, using 45-second intervals on medium power (not high power, which is often the default) and stir between each interval until smooth. Melting slowly on a low heat is key to ensure the chocolate doesn't go grainy.
- Remove from the heat and whisk in the sugar.
- Then whisk in the eggs and vanilla extract.
- Carefully stir in the flour, cocoa and salt. If the cocoa is lumpy, I recommend sifting it first.
- Spoon about ½ of the brownie batter into the prepared pan and smooth into an even layer.
- Place the Aero Bars on top to create an even layer. Ensure that the chocolate bars are pressed slightly into the brownie batter. I had to shave a little off the tops of each bar so that they would fit in the pan. You may need to break up/cut each bar a bit, depending on which size of Aero you're using.
- Drop spoonfulls of the rest of the batter on top of the chocolate bars.
- Then spread into an even layer.
- Bake in the preheated oven for about 28-33 minutes or until the top looks set and an inserted toothpick comes out with a few damp crumbs but no gooey brownie batter.
- Cool the brownies in the pan until the pan is no longer warm to the touch. This will take a few hours.
- When ready to slice, lift the brownies out of the pan using the overhang of the baking paper and place on a cutting board. Slice with a sharp knife. If you greased the pan, slice the brownies in the pan.
- Chocolate: I used 50% dark chocolate. Anything between 50-70% will work, although closer to 70% will have a much more prominent dark chocolate flavor. Semi-sweet chocolate works too, although the brownies will be sweeter.
- Aero Bars: I used 2 of the large family-sized Mint Aero bars. You could also by 4-5 of the individual bars (which each way around 40 grams).
- Storage: Store bars in an airtight container at room temperature or in the fridge for up to 5 days.