These Mint Aero brownies are the perfect marriage of mint and chocolate. Rich, fudgy and indulgent, they’re filled with the classic Mint Aero chocolate bar for a grown-up treat that still feels decadently comforting. 
Why You Need to Make these Mint Aero Brownies
Walking down the chocolate aisle, it’s easy to forget classic candy bars. The Mint Aero’s airy mint center and milk chocolate coating are a nostalgic flavor combination that works wonderfully inside brownies. By nesting whole Mint Aero bars inside a single batch of fudgy brownie batter, you get a simple, satisfying dessert with a surprising creamy mint layer in every bite.
These brownies are for fans of mint-chocolate treats like Mint Aero, After Eights, Peppermint Patties, or similar mint-filled bars. The mint layer adds a cool, creamy contrast to the dense chocolate base. Unlike multi-layer mint brownie recipes that require separate batters and chill times, this version is straightforward: make one brownie batter, place the Aero bars in the middle, and bake. The result is rich, slightly gooey brownies with an irresistible mint surprise.
Making Brownies
This recipe produces a fudgy, almost gooey brownie thanks to a combination of melted dark chocolate and cocoa powder. I typically use dark chocolate in the 50–60% cacao range for balance; up to 70% works if you prefer a more intense dark chocolate flavor. Semi-sweet chocolate is an option if you want a sweeter outcome. The batter comes together quickly: melt butter and chocolate, whisk in sugar, add eggs and vanilla, then fold in the dry ingredients.
To assemble the brownies:
- Spoon about half of the batter into a prepared 8×8 inch (20×20 cm) baking pan and smooth into an even layer.
- Arrange a layer of Mint Aero bars on top of the first layer of batter. For this recipe I used two family-sized Mint Aero bars; depending on your pan size you may need to trim or break the bars so they fit comfortably without overlapping.
- Drop spoonfuls of the remaining batter over the bars.
- Gently spread the top batter to create an even layer so the Luna bars are mostly covered.
Bake in a preheated oven at 350°F (180°C; 170°C fan-forced) for about 28–33 minutes. Baking time depends on your oven and how gooey you like your brownies. Remove them when a toothpick inserted into the brownie (avoiding the chocolate bar center) comes out with a few moist crumbs but no raw batter.
Pro tip: Cool the brownies completely before slicing. Cooling allows the structure to set and makes for clean, neat slices. Use a sharp knife and lift the slab from the pan using the parchment overhang for best results. 
Recipe: Mint Aero Brownies
Yields: 12 brownies • Prep: 30 mins • Cook: 30 mins • Total: about 1 hour
Equipment
- 8×8 inch (20×20 cm) square baking pan
Ingredients
- 1/2 cup unsalted butter (112 grams), cut into cubes
- 6 ounces dark chocolate (170 grams), finely chopped, or chocolate chips
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (65 grams)
- 1/4 cup cocoa powder (23 grams)
- 1/4 teaspoon salt
- 2 family-sized Mint Aero chocolate bars (about 118 grams / 4.2 oz each), or several individual bars to fit
Instructions
- Preheat the oven to 350°F (180°C; 170°C fan-forced). Line an 8×8 inch pan with parchment paper leaving an overhang, or lightly grease the pan.
- In a heatproof bowl, combine the butter and chopped chocolate. Melt together over a double boiler or in the microwave in short intervals, stirring between each, until smooth. Melting gently prevents the chocolate from seizing.
- Remove from heat and whisk in the sugar until combined.
- Add the eggs and vanilla, whisking until glossy and smooth.
- Carefully fold in the flour, cocoa powder, and salt. If your cocoa is lumpy, sift it first for a smoother batter.
- Spoon about half of the batter into the prepared pan and smooth into an even layer.
- Arrange the Mint Aero bars on top of the batter, pressing them down slightly so they sit into the layer. Trim or break bars if needed to fit.
- Drop spoonfuls of the remaining batter over the bars and spread gently to create an even top layer.
- Bake for 28–33 minutes, or until the top is set and a toothpick comes out with a few moist crumbs (avoid puncturing the mint center directly).
- Allow the brownies to cool in the pan until the pan is no longer warm to the touch — this may take a few hours. Use the parchment overhang to lift the slab out and slice with a sharp knife. If you greased the pan, slice directly in the pan.
Notes
- Chocolate: I used 50% dark chocolate for balance. Anything from 50–70% will work; 70% gives a more intense chocolate flavor. Semi-sweet chocolate will yield a sweeter brownie.
- Aero bars: Large family-sized bars work well. Alternatively, use several individual bars and arrange them to create a continuous mint layer.
- Storage: Store brownies in an airtight container at room temperature or in the fridge for up to five days.