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I took my favourite brownies, added a little peppermint and then sprinkled a chocolatey crumble mix on top to create these divine crumb bars!
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Mint Chocolate Brownie Crumb Cake

These are the perfect marriage between Mint Chocolate Brownies and a Crumb Cake! I took my favourite dense, fudgy, rich brownies added a little peppermint and then sprinkled a chocolatey crumble mix on top before baking them up - you will love all the textures and flavours in these!
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes

Ingredients

  • For the crumb topping:
  • 1/2 stick (56g) unsalted butter, left at room temp for 10 mins
  • 1/2 cup + 2tbsp (100g) plain flour
  • 1/4 cup (50g) light brown sugar
  • 1 tbsp cocoa powder
  • For the brownies:
  • 3.5 oz (100g) dark chocolate
  • 1 stick (113g) unsalted butter
  • 2 large eggs
  • 1 cup (200g) light brown sugar
  • Just over 1/4tsp peppermint extract
  • 1/2 cup (70g) plain flour
  • 1/4 cup (25g) cocoa powder
  • 1/2 tsp baking powder
  • Pinch salt
  • For the glaze:
  • 2 oz (56g) white chocolate
  • 1/8 tsp peppermint extract
  • Christmas sprinkles/sugar pearls, optional

Instructions

  • Preheat oven to 180C/350F and grease and line an 8x8 inch square pan.
  • Make the crumb topping first: Place butter, flour, sugar and cocoa powder into a medium sized bowl and rub together until combined and you have coarse crumbs - some large and some small lumps in perfect! Leave to one side.
  • Place dark chocolate and butter into heatproof bowl and microwave in 20 second increments, stirring in-between until melted. You can also place the bowl over a simmering saucepan of water and stir until melted. Leave to cool whilst you mix the rest of the batter.
  • Place eggs, sugar and peppermint extract into a large bowl and whisk until smooth and combined, about 1 minute.
  • Sift flour, cocoa powder, baking powder and salt together into a medium sized bowl and stir until combined.
  • Pour melted chocolate mix into your sugar and egg mixture and whisk until combined.
  • Tip in your flour mix and fold in gently with a spatula/wooden spoon - just until there are no lumps of flour visible.
  • Tip brownie mixture into your greased pan and spread until level with spoon/spatula.
  • Sprinkle your crumb mixture all over the brownie mix and press it into the brownies ever so slightly with a clean hand.
  • Place in the oven for 23-27 minutes until they've risen slightly and an inserted skewer into the centre comes out with just a few crumbs. The crumb topping will be firm to the touch and crisp. If your skewer comes out a little wet, give the brownies a few more minutes, but check them as they can go from perfectly baked to overdone quickly!
  • Leave to cool completely in the pan.
  • Once cool, make the glaze: place white chocolate into a heatproof bowl and microwave in 20 second increments, stirring in-between until melted. Add in the peppermint extract and stir.
  • Either spoon over your brownies or place in a piping/Ziploc bag. Snip the end off the bag and squeeze gently in lines over your brownies. Any way you want! I did mine diagonally across! Sprinkle with holiday sugar pearls or sprinkles and dig in!
  • Slice into 9-12 bars. Brownies will keep in an airtight container, at room temperature for 4 days.

Notes

Recipe by Annie of Annie's Noms