Mint and chocolate is a beautiful paring.

I saw a stack of Aero chocolate bars in my local shop. As these were the only chocolate bars the shop had I thought I’d better give a few a good home!

I added the minty bubbly chocolate to my brownies and we weren’t disappointed!

You will need:

• 135g Dark Chocolate (chips or broken into squares)
• 135g Butter
• 1tsp Vanilla extract
• 2 Eggs
• 225g Caster Sugar
• 135g Plain Flour
• 1/2tsp Baking Powder
• 100g bar of Peppermint Aero (half the bar chopped up and the other half just broken into chunks)

Method:

• Grease and line a square 20cm tin and preheat the oven to 180 degrees
• Melt the chocolate and the butter together over a bain marie (heat proof bowl over a saucepan of simmering water), take care not to overheat the chocolate and butter.
• Once the butter and chocolate has melted, remove from the heat and add the vanilla extract and stir well, put to one side and allow to cool slightly.
• Meanwhile, whisk the eggs and sugar together until the sugar has dissolved in the eggs and they look think and creamy.
• Gentle fold the chocolate mixture into the eggs and sugar making sure it is well incorporated.
• Sift in the flour and baking powder and fold though to ensure there are no lumps of flour.
• Fold through half the Aero bar which you have chopped up.
• Pour into the prepared tin.
• Scatter the remaining half of the Aero bar (which is just broken into chunks) over the top.
• Cook for 20-30 mins.
• Allow to cool in the tin. The brownie sometimes sink a little in the middle, this is fine.
• Cut into squares or triangles and enjoy!

The Aero melts into the Brownies giving an incredible minty flavour and adding to the gooeyness of the Brownie.