Ice cream recipes - Choc Mint Biscuit Brownie

Choc Mint Biscuit Brownie

by Will Webster, Head Chef at Shibden Mill Inn, Halifax

55 mins
30 minsPrep time 25 minsCook time

Ingredients - Serves 4

Will Webster, head chef at Shibden Mill Inn, Halifax, shares his recipe for vegan peanut brownies – a recipe created to be served with Northern Bloc Vegan Mint Biscuit Ice Cream. Will Webster is the current winner of Created with Bloc, a competition for professional chefs to create their ultimate recipes with Northern Bloc vegan ice cream. He is renowned for using local Yorkshire products, growing ingredients in his allotment and foraging.

200g self raising flour
35g cocoa powder
150g caster sugar
60g soft dark brown sugar
170g dark chocolate chips
300ml oat milk
70ml vegetable oil
4 tablespoons peanut butter


  • Step. 1

    Pre heat the oven to 160 degrees or gas mark four

  • Step. 2

    Melt the chocolate chips in a bowl over boiling water and set aside

  • Step. 3

    Grease a deep baking tray (approximately 23 inches square) with parchment paper

  • Step. 4

    Combine all the dry ingredients into a bowl

  • Step. 5

    Combine all the wet ingredients into a jug

  • Step. 6

    Pour half of the wet ingredients over the dry, stir, then add the other half until well combined

  • Step. 7

    Stir in the dark chocolate

  • Step. 8

    Soften the peanut butter in the microwave for 30 seconds

  • Step. 9

    Pour the brownie mixture into the baking tray, then stir through the peanut butter to create a ripple effect


  • Step 1.Bake for 25 minutes in the oven then leave to cool before cutting into squares and serving with Northern Bloc Vegan Mint Biscuit Ice Cream
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