Chia-Thinmint-Fudgy Brownies Recipe

Name: Chia-Thinmint-Fudgy Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 brownies....to desired portion.

1040

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 thin mint cookies, broken into medium sized chunks, 1 - 2 tablespoons flaked almonds, raw or toasted, 90g unsalted butter, 200g milk chocolate, and more.

Yes, Chia-Thinmint-Fudgy Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chia-Thinmint-Fudgy Brownies

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