St Patrick’s Day Chocolate Spelt Brownies with Mint Frosting










St Patrick's Day Chocolate Spelt Brownies


These St Patrick’s Day chocolate spelt brownies originally appeared on The Culinary Jumble.

These chocolate brownies are so simple to whip up. In fact, it is my go-to recipe and never fails. The great thing about the brownie recipe is that you can adjust the baking time to make them a little firmer like this minty version, or super gooey like my caramel fudge brownies.

The buttercream frosting is green to pay homage to all things Irish. I have to say the combination of soft, minty, buttercream and rich, moist brownie was out of this world sublime. 

If you like my St Patrick’s Day chocolate spelt brownies, check out my lovely luminous green chocolate truffles, too! Or, if you are not looking for something as specific as this recipe, you might like my other brownie recipes:


After Eight Brownies

Dark chocolate marshmallow brownies

Brownie and chocolate mousse cake

Nutella Brownie Cake

Caramel fudge brownies





St Patrick's Day Chocolate Spelt Brownies with Mint Frosting

Course Dessert
Cuisine American
Servings 8



  • 100g (3½ oz) dark chocolate
  • 100g (¼ cup + 3 tbsp) butter
  • 2 tbs strong brewed coffee
  • 125g (½ cup + 2 tbsp brown sugar
  • 2 small eggs
  • ½ teaspoon vanilla
  • 40g (⅓ cup) spelt flour (see note 1)
  • 15g (2 tbs) cocoa

Mint Frosting

  • 150g (½ cup + 3 tbsp) butter (softened)
  • Around 200g (1-1½ cups) icing sugar
  • 1-2 tablespoons milk
  • ½ teaspoon peppermint extract/essence
  • 2 teaspoons green food colouring
  • mint chocolate for sprinkling (optional)



  • Pre-heat the oven to 170°C (325°F) and prepare an 8x8 inch tin by lining it with grease-proof paper or by greasing.
  • Slowly heat the chocolate and butter in a pan until just melted, then add the coffee. Leave to cool for about 10 minutes.
  • In a large bowl, whisk the sugar with the eggs, then add in the vanilla and cooled chocolate mixture.
  • Sift the flour and cocoa together and stir into the wet ingredients until combined.
  • Pour into the tin and bake for around 20-25 minutes (until an inserted skewer comes out clean).
  • Remove from the oven and allow to cool completely. If you have the time, let the brownie sit in the fridge over night.


  • Beat the butter and icing sugar together and add just enough milk to give the frosting a thick, spreadable consistency.
  • Add the food colouring and peppermint extract and beat in.
  • Spread over the brownie and then sprinkle with finely sliced mint chocolate.
  • Cut into squares and then serve.


  1. You can use spelt or regular flour for this recipe (just use the same amount).
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 
St Patrick\'s Day Chocolate Spelt Brownies with Mint Frosting

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