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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!

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

  1. Preheat oven to 180C/350F and grease and line an 8x8 inch square pan.
  2. 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.
  3. 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.
  4. Place eggs, sugar and peppermint extract into a large bowl and whisk until smooth and combined, about 1 minute.
  5. Sift flour, cocoa powder, baking powder and salt together into a medium sized bowl and stir until combined.
  6. Pour melted chocolate mix into your sugar and egg mixture and whisk until combined.
  7. Tip in your flour mix and fold in gently with a spatula/wooden spoon - just until there are no lumps of flour visible.
  8. Tip brownie mixture into your greased pan and spread until level with spoon/spatula.
  9. Sprinkle your crumb mixture all over the brownie mix and press it into the brownies ever so slightly with a clean hand.
  10. 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!
  11. Leave to cool completely in the pan.
  12. 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.
  13. 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!
  14. Slice into 9-12 bars. Brownies will keep in an airtight container, at room temperature for 4 days.

Recipe Notes

Recipe by Annie of Annie's Noms