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By Nourishing Amy

Mint Chocolate Candy Cane Brownies

timerPrep Time: 20 minutes + cooling

groupsServes: People

These minty brownies will be sure to get anyone in the Christmas spirit (if they aren't already!). Just be sure to leave some for Santa - I'm sure he'll be extra pleased.


180g Divine Smooth Dark Chocolate with Mint Crisp
2 tbsp chia seeds
110g self-raising flour
2 tbsp cacao powder
50g coconut sugar
Pinch of salt
250ml almond milk, at room temperature
50g oil (sunflower, olive or melted coconut oil)
12 candy canes


Step 1

Preheat the oven to 160Fan/180*C and line a baking tray with parchment paper.

Step 2

Melt 150g of chocolate over a bain-marie until smooth. Set aside to cool slightly.

Step 3

Stir together the chia seeds with 6 tbsp water and leave to set for 10 minutes. Add in the milk, oil and vanilla and stir well.

Step 4

Add the flour, cacao powder, coconut sugar and a pinch of salt to a large mixing bowl and pour over the flaxseed mixture and then the melted chocolate. Stir until thick and combined.

Step 5

Chop 30g chocolate and stir into the brownie batter. Pour into the lined tray and press the candy canes into the top.

Step 6

Bake for 20 minutes until firm on top but still slightly squidgy. Allow to cool before slicing.

Made using Divine 70% Dark Chocolate with Mint Crisp

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