Make Ahead

Chia-Thinmint-Fudgy Brownies

March 21, 2011
Author Notes

David Lebovitz beat me to perusing of a feed52 post highlighted his minty chocolate brownies. I was aghast but then quickly forgave him.

See I'd been planning on making thin mint brownies, seeing as this is the girl's scouts cookie sale period (actually ended last week), and as a GS leader, I had a stash procured for the very purpose.

Anyhow, I made a batch last weekend - to huge uprising from friends and offspring and so decided to repeat the feat again tonight. This time, with a crust of chia seeds, which add great crunch, warmed by the sticky fudgy bottom and cooled off by the mint.

Gotcha D. Just joking....... —Kitchen Butterfly

  • Makes a tray
  • 16 thin mint cookies, broken into medium sized chunks
  • 1 - 2 tablespoons flaked almonds, raw or toasted
  • 90g unsalted butter
  • 200g milk chocolate
  • 120g caster sugar
  • 1 teaspoon vanilla extract
  • 1/2 - 1 teaspoon (saigon) cinnamon powder
  • Pinch of salt
  • 2 large eggs, room temperature
  • 60g plain/all purpose flour, sifted
  • 2 tablespoons dutch cocoa powder, sifted
  • 100g milk chocolate chips
  • 2 tablespoons chia seeds
In This Recipe
  1. Preheat oven to 175C and line a 20cm pan with greaseproof paper.
  2. Spread half of the cookie chunks at the bottom of the pan along with the flaked almonds.
  3. In a saucepan, melt the butter, then add the chocolate and stir over low heat until melted and smooth. Remove from the heat and stir/whisk in the sugar, vanilla, cinnamon powder and a pinch of salt until combined.
  4. Add the eggs, one at a time and whisk to combine. Fold in the flour and cocoa powder with a spatula, until well combined and the texture of the batter changes from fluid & grainy to somewhat smooth and thicker. Sprinkle the chocolate chips over the top and gently fold in.
  5. Pour the batter into the tin, and then sprinkle the remaining crushed cookies over the top. Follow with the chia seeds.
  6. Bake 30 minutes until just firm - don't open the oven to check in the interim...please and even if you do, don't press down on the top of the brownies......
  7. Gently lift out of the oven and allow the brownies to cool completely in the tin.
  8. Once cold, carefully lift out paper case and cut the desired portion.

See Reviews

See what other Food52ers are saying.

  • Kitchen Butterfly
    Kitchen Butterfly
  • dymnyno
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!