Recipe: Rum and Mint Brownies

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For the mint cream

175g full-fat cream cheese

75g caster sugar

1 egg yolk

25g plain flour

½ tsp baking powder

About ½ tsp mint extract

1 tsp vanilla extract

For the brownie

225g dark chocolate

100g unsalted butter

225g caster sugar

2 whole medium eggs, plus 1 yolk

50ml dark rum

175g plain flour

½ tsp baking powder


  • Line the base and sides of a 20cm square baking tin with nonstick paper or foil.
  • For the mint cream, beat together all the ingredients until smooth.
  • For the brownie, melt the chocolate and butter in a saucepan, spoon into a mixing bowl and stir in the sugar.
  • Beat in the eggs, egg yolk and rum until smooth, then stir in the flour and baking powder.
  • Spoon the chocolate mixture into the tin, then spoon in dollops of the mint cream, embedding each scoop into the chocolate with a wiggle of the spoon.
  • With the handle of the spoon, carefully make swirl patterns through the chocolate into the mint mixture, then bake at 180C (160C fan-assisted)/350F/gas mark 4 for about 25 minutes, until risen and lightly golden but still a bit gooey inside.
  • Remove from the oven and leave until cold, then slice.


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