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Who doesn’t love a chocolate brownie?

River Mint and chocolate are the perfect pairing with native mints peppermint tasting leaves making these the most decadent choc-mint brownies around. Add some Australian macadamias and you have a truly Australian, dessert.


  • 180g dark chocolate, chopped

  • 120g unsalted butter, plus extra for greasing

  • 1 tbsp golden syrup

  • 80g plain flour

  • 1 tsp baking powder

  • 2 eggs

  • 150g caster sugar

  • 1 tsp dried River Mint

  • A pinch of salt

  • 100g roasted macadamias, chopped (optional)

  • icing sugar or cocoa powder to serve


  1. Preheat the oven to 180˚C. Line a 20cm (8 inch) springform cake tin with baking paper.

  2. Sift the flour and baking powder into a bowl and set aside.

  3. Place the chocolate and butter in a heatproof bowl and place over a small saucepan of simmering water. Be careful to ensure the water does not touch the bottom of the bowl. Once dissolved stir in the golden syrup until well combined. Set aside to cool slightly.

  4. Combine the eggs, sugar, River Mint and salt in a bowl. Beat with an electric mixer on a high speed until the sugar has dissolved and the mixture has thickened. You will notice that the mixture will start to turn a lighter colour. Gently fold in the cooled chocolate mixture and the sifted flour until just combined. If using, gently stir through your Macadamia Nuts.

  5. Transfer your batter into your prepared tin and bake for 20-25 minutes until the brownie has set. Set aside to cool slightly before turning out. Cut into 5cm (2 inch pieces) and dust with icing sugar or cocoa powder to serve.

Recipe inspired by:

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