Mint Chocolate Candy Cane Brownies

Prep Time

20 minutes + cooling

Cooking Time

20 minutes


12 brownies

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



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


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


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.


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.


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


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