These Mint Aero brownies combine cooling mint with rich chocolate for an irresistibly fudgy treat. They’re stuffed with classic Mint Aero bars for a grown-up, decadent brownie. 
Why You Need to Make these Mint Aero Brownies
While browsing the chocolate aisle, I realized how much I missed the airy, minty center of a Mint Aero. That creamy mint layer coated in milk chocolate inspired these brownies. I’m firmly on team brownie, so I decided to tuck whole Mint Aero bars into my favorite fudgy brownie base for a dessert with contrasting textures: dense, gooey brownie around a soft mint center.
These brownies are ideal for anyone who enjoys minty chocolate treats — think Mint Aero, After Eights, Peppermint Patties or Arnott’s Mint Slice. The brownies are intensely fudgy and the mint layer adds a bright, creamy contrast. Compared to multi-layered mint brownie recipes, this version is simpler and faster because you only make one batter and sit the chocolate bars inside it.
Making Brownies
Start by making a fudgy brownie batter made with both cocoa and melted chocolate for depth and chewy texture. I usually use 50–60% dark chocolate. If you prefer a richer, slightly bitter flavor, try up to 70% dark chocolate. Semi-sweet chocolate will yield a sweeter brownie.
Assembling the brownies is straightforward:
- Spoon about half of the batter into your prepared 8×8 inch (20×20 cm) pan.
- Arrange Mint Aero bars over the batter. I used two family-sized bars (each about 118 g / 4.2 oz) and shaved a little off the ends so they fit with a bit of space around the edges.
- Dollop spoonfuls of the remaining batter over the bars.
- Gently spread the batter to form an even top layer.
Bake for about 28–33 minutes at 350°F (180°C; 170°C fan). Bake time varies by oven and desired gooeyness; remove the brownies when a toothpick comes out with a few moist crumbs but no wet batter.
Pro Tip: Cool the brownies completely before slicing so they set and cut cleanly. Use a sharp knife for tidy slices.
If you like desserts made with favorite candies from the chocolate aisle, try other stuffed-brownie ideas such as Kit Kat or Reese’s versions.
Mint Aero Brownies
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Equipment
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8×8 inch (20×20 cm) pan
Ingredients
- 1/2 cup unsalted butter (112 grams), cut into cubes
- 6 ounces dark chocolate (170 grams), finely chopped, or chocolate chips
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (65 grams), AKA plain flour
- 1/4 cup cocoa powder (23 grams)
- 1/4 teaspoon salt
- 2 family sized Mint Aero chocolate bars, mine each weighed 118 grams (4.2 ounces)
Instructions
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Preheat the oven to 350°F (180°C or 170°C fan). Line an 8×8 inch (20×20 cm) pan with baking paper, leaving an overhang, or lightly grease the pan.
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In a large bowl, combine cubed butter and finely chopped dark chocolate (or chips). Melt together in a double boiler over low heat or in the microwave in short intervals, stirring between each until smooth. Melt slowly to avoid grainy chocolate.
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Remove from heat and whisk in the sugar until combined.
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Whisk in the eggs and vanilla extract until smooth and glossy.
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Gently fold in the flour, cocoa powder and salt. Sift the cocoa first if it’s lumpy for a smoother batter.
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Spoon about half of the batter into the prepared pan and smooth it into an even layer.
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Arrange the Aero bars over the batter, pressing them slightly into the mixture. Trim or break bars as needed so they fit in the pan.
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Drop spoonfuls of the remaining batter over the bars and spread gently to form an even top layer.
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Bake for 28–33 minutes, or until the top looks set and a toothpick shows a few damp crumbs but no wet batter.
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Cool the brownies in the pan until the pan is no longer warm to the touch; this can take a few hours. When cool, lift out using the paper overhang and slice with a sharp knife. If you greased the pan, cut the brownies in the pan.
Notes
- Chocolate: I used 50% dark chocolate. Use 50–70% based on how intense you want the chocolate flavor. Semi-sweet works if you prefer a sweeter brownie.
- Aero Bars: I used two large family-sized Mint Aero bars. You can substitute 4–5 individual bars (around 40 g each) if preferred.
- Storage: Store brownies in an airtight container at room temperature or refrigerated for up to 5 days.
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