Minty Ripples Awaken Minty Memories.

 It started innocently enough with chocolate and mint rows being hooked into the ripple blanket, as I spent a quiet afternoon and evening hooking away my mind wandered to a remembered taste. A chocolate and mint slice I used to bake. 

The memory grew to a hankering, and I knew I was going to have to make it. My old recipe is not keto friendly of course, so off I went in search of a keto version with help from my trusty copilot. 

I found one: it has two layers, the first a delightfully fudgy base, the second a creamy, minty top. Keto-friendly—and even better, everything I needed was already in the pantry. No shopping required, just a green light to get started.

I got busy right away, mixing the bottom layer and popping it into the fridge to set while I hooked another ripple row. Then came the topping. We couldn’t resist licking the beaters after they’d whipped up that smooth, silky peppermint layer—cool, sweet, and just a little nostalgic.

That was spread over the cooled base and the whole thing was popped back into the fridge to set. After tea, Tony and I cut the slice into squares—neat little parcels of promise. The base didn’t have that soft, squishy cakey brownie texture I remembered; it leaned more toward fudge—firm, rich, and deeply chocolatey. The topping, though, was the star: smooth, silky, and bursting with peppermint flavour. Cool and creamy, it melted on the tongue like a memory made edible.

I’m happy to say I’ve once again found a recipe worth sharing. It’s keto-friendly, yes—but it would easily convert to a non-keto version. Just swap out the alternate sweetener for icing or powdered sugar, and you’re good to go. Everything else is made from everyday pantry staples. No baking required—just a bit of melting, mixing, and layering, with the fridge doing all the 'baking'.  Simple, satisfying, and perfect for pairing with a cup of tea.

KETO MINT BROWNIES

For the base.

115 g butter
1 cup sugar free choc chips
1 cup superfine Almond Flour.

Line a 6x8 pan. I used an 8x8 and that was fine. Place the butter and choc chips in a bowl over simmering water and stir until melted and blended together. Add the almond flour and mix in well, then pour into the lined tray and pop into the fridge to set. I left mine for about an hour.

For the topping.

55 g Butter softened.

1/3 cup powdered sweetener.

6 table spoons heavy cream

1 teaspoon peppermint extract

1 drop green food colouring.

Beat the softened butter and whipping/heavy cream with the green colouring and peppermint extract on a medium setting until well combined. On a low speed add the sweetener gradually until the mixture is smooth.

Spread the topping over the base and return to the fridge. 

Once set, cut into bars. 

I think it would be lovely to make this in a round tin for a change. It transforms the slice into something a little more refined—perfect for slicing into neat wedges and serving as a light dessert after a dinner party with friends. To add a touch of class, you could drizzle melted chocolate over the mint layer and finish with a few delicate swirls of whipped cream. A fresh peppermint leaf tucked on top would make it feel extra special. Of course, those same topping touches would look just as charming on squares for afternoon tea—pretty without being precious, and easy to adapt depending on the occasion.

I hope you’ll give this recipe a try and find a little joy in its minty layers—whether sliced into squares for afternoon tea or served in wedges after dinner with friends. Let me know what you think.

 I’ve got one day off tomorrow, just enough time to catch up on chores, run a few errands, and hopefully sneak in a moment or two with yarn in hand. Tuesday brings an extra shift, so I’ll take the quiet where I can find it… and maybe another slice of peppermint brownie, just to stop Tony from eating it all.