Favourite Chocolate Mint Sticks

Mint and chocolate stacked three layers deep, then cut into tidy little sticks. The base is a dense, fudgy chocolate brownie made richer with ground almonds, which add a subtle nuttiness and a tender, slightly chewy crumb you won’t get from flour alone.

A layer of cool peppermint buttercream goes over the cooled base, bright and creamy against the deep chocolate underneath.

The order of operations is the part to respect. Each layer has to set before the next goes on. Spread the filling only after the brownie has fully cooled, then let that buttercream firm up completely before you pour the chocolate-butter glaze. Rush it and the layers smear together into a muddy mess.

That thin chocolate top cracks slightly when you bite through, giving way to soft mint and fudgy base. Chill them, then slice into slim sticks for a clean, three-tone finish.

Pro Tips

• Cool the brownie base completely before spreading the mint filling, or the buttercream will melt and slide.
• Chill until the peppermint layer is firm before adding the glaze so the layers stay distinct.
• Warm the glaze just until pourable; too hot and it melts the filling underneath.
• Slice with a warm, dry knife, wiping between cuts, for clean three-layer sticks.

Variations

• Tint the mint filling pale green for a classic grasshopper look.
• Swap the almonds for walnuts or pecans in the base.
• Add a few drops of creme de menthe to the filling for a boozy twist.