Hierbabuena Brownies with Dark Chocolate Ganache
Fudgy dark chocolate brownies with brewed spearmint tea folded into the batter and a glossy ganache on top—mint and chocolate in their most grown-up form.
These brownies use brewed hierbabuena tea in place of part of the liquid, which produces a more delicate, natural mint flavor than mint extract or oil ever could. The spearmint's sweetness blends right into the chocolate instead of sitting on top like a chemical layer.
Choose a good quality 70% dark chocolate for both the brownie base and the ganache. The slight bitterness of dark chocolate is the perfect partner for spearmint's gentle sweetness—milk chocolate would tip the whole thing into cloying territory.
Don't overbake. The brownies should come out when the center is just barely set and a skewer comes out with moist crumbs (not raw batter, not clean). Fudgy is the goal; cakey is the enemy.
The ganache on top is a simple cream-and-chocolate mixture infused with a touch more hierbabuena. Pour it over the cooled brownies, let it set, and you've got a square that tastes like an upscale, herbal version of every mint-chocolate dessert you've loved.
Ingredients
- 1/2 cup brewed hierbabuena tea, strong (2 bags in 1/2 cup boiling water, steep 8 minutes)
- 200g dark chocolate (70%), chopped
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 100g dark chocolate (70%, for ganache)
- 1/2 cup heavy cream
- 1 hierbabuena tea bag (for ganache)
- Flaky salt and fresh spearmint leaves, for finishing
How to make it
- 1Preheat oven to 175°C (350°F). Line a 20cm square pan with parchment.
- 2Melt 200g chopped chocolate with butter in a heatproof bowl set over simmering water (or in the microwave in short bursts). Stir until smooth and let cool slightly.
- 3Whisk eggs, sugar, brown sugar, and vanilla until pale and a bit frothy. Whisk in the warm chocolate mixture, then the cooled brewed hierbabuena tea.
- 4Sift flour, cocoa, and salt over the wet mixture and fold gently until just combined—do not overmix.
- 5Pour into the prepared pan and smooth the top. Bake 25–28 minutes until set at the edges but the center still has a slight wobble. Cool completely in the pan.
- 6Make the ganache: heat cream until just simmering. Remove from heat, add the tea bag, cover, steep 8 minutes. Squeeze and discard. Pour hot cream over 100g chopped chocolate; let sit 2 minutes, then whisk smooth. Pour over cooled brownies, spread evenly, and let set 30 minutes. Sprinkle with flaky salt and small spearmint leaves before slicing.
Want to learn more about Hierbabuena? Visit its full profile.
Back to HierbabuenaYou might also like
What to Eat with Spearmint Tea
Hierbabuena's sweet, gentle mint pairs beautifully with grilled meats, Middle Eastern mezze, fresh salads, and chocolate-mint desserts.
Lemon-Hierbabuena Tabbouleh with Grilled Halloumi
A herb-forward tabbouleh built around bulgur, parsley, and spearmint, served with charred halloumi and a citrus-mint dressing.