Chocolate Spelt Brownies with Mint Frosting
These simple to make chocolate spelt brownies are topped with rich, dreamy mint buttercream frosting. They are perfect to celebrate St Patrick’s day, and can be made with either all-purpose or spelt flour.
These St Patrick’s Day chocolate spelt brownies originally appeared on my former blog, The Culinary Jumble.
Looking for a delicious way to celebrate 17th March? These minty brownies are not only festive but delicious, too.
Mint green buttercream frosting
The buttercream frosting is green to pay homage to all things Irish. For this recipe, I used food coloring to achieve the brilliant hue, but there are many other ways you can colour food. I talk a lot more about this in my recipe for green cake truffles.
As we were going for a green theme, I went with adding some peppermint extra, too. The flavour of mint is often associated with green food. Think mint choc chip ice-cream. The combo of mint and sweet buttercream and rich, moist brownie was out of this world sublime. I also used a mint chocolate theme for my After Eight brownies.
My go-to spelt brownie recipe
The brownies are so simple to whip up, and in fact, this is my go-to recipe. It’s fool-proof. The great thing about my spelt brownie recipe is that you can add whatever you like. Plus, adjusting the baking time can create very different textures. The brownie in this recipe was baked for a little longer, but my caramel fudge brownies were slightly underbaked, which resulted in an über gooey, almost molten centre.
Other spelt brownie recipes
Feast your eyes on some of my best spelt brownie recipes:
- Dark chocolate marshmallow brownies
- Brownie and chocolate mousse cake
- Nutella Brownie Cake
- Gingerbread spiced dark chocolate brownies
- Brownie Oreo dirt cake
St Patrick's Day Chocolate Spelt Brownies with Mint Frosting
Ingredients
Brownies:
- 100g (3½ oz) dark chocolate
- 100g (¼ cup + 3 tbsp) butter
- 2 tbs strong brewed coffee
- 125g (½ cup + 2 tbsp brown sugar
- 2 eggs (small)
- ½ tsp vanilla
- 40g (⅓ cup) spelt flour (see note 1)
- 15g (2 tbs) cocoa
Mint Frosting:
- 150g (½ cup + 3 tbsp) butter (softened)
- Around 200g (1-1½ cups) icing / powdered sugar
- 1-2 tbs milk
- 2 tsp green food colouring (see note 2)
- ½ tsp peppermint extract/essence
- mint chocolate for sprinkling (optional)
Instructions
Cake:
- Pre-heat the oven to 170°C (325°F) and prepare an 8 x 8 inch tin by lining it with grease-proof paper or by greasing.
- Slowly heat the chocolate and butter in a pan until just melted, then add the coffee. Remove from the heat, and leave to rest for a short while.
- In a large bowl, whisk the sugar with the eggs, then add in the vanilla and chocolate mixture.
- Sift the flour and cocoa together and stir into the wet ingredients, just until combined.
- Pour into the tin and bake for around 20-25 minutes (until an inserted skewer comes out clean).
- Remove from the oven and allow to cool completely. If you have the time, let the brownie sit in the fridge over night.
Frosting:
- Beat the butter and icing (powdered) sugar together and add just enough milk to give the frosting a thick, spreadable consistency.
- Add the food colouring and peppermint extract and beat in.
- Spread over the brownie and then sprinkle with finely sliced mint chocolate.
- Cut into squares and then serve.
Notes
- You can use spelt or regular flour for this recipe (just use the same amount).
- If you prefer not to use store-bought food colouring, read my post for alternatives.