Make Ahead

Chia-Thinmint-Fudgy Brownies

March 21, 2011
2 Ratings
  • Makes a tray
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

What You'll Need
  • 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
  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 what other Food52ers are saying.

  • Kitchen Butterfly
    Kitchen Butterfly
  • dymnyno
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

2 Reviews

Kitchen B. March 23, 2011
Thanks dymnyno - I'm enjoying my chia seeds- they have a very millety taste and a pleasant crunch!
dymnyno March 21, 2011
Sounds delicious...I just "discovered" chia seeds and am looking for ways to use them.