Easy After Eight brownies are the perfect dessert! These fudgy chocolate brownies are stuffed full of After Eight thin mints and topped with even more for a gooey mint fondant creme delight.
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✏️ Why you'll love this recipe
After Eight brownies are a deliciously minty dark chocolate treat. It's one of my favourite After Eight desserts in an easy brownie tray bake.
The recipe is based on my best-ever triple chocolate brownies, but using After Eight dinner mints instead of chocolate chips. If you're a mint chocolate lover, then these peppermint brownies are for you!
After Eight brownies make the perfect dessert for Christmas time. You can also wrap them up in a cute box or tin for a festive homemade gift.
🥘 Ingredients
This After Eight mint brownies recipe calls for the following ingredients:
- Unsalted butter: allows you to control the salt content.
- Dark chocolate: from the baking aisle for ease of melting.
- Eggs: large size
- White sugar: finely granulated e.g. caster sugar.
- Soft light brown sugar
- Vanilla extract
- Plain all-purpose flour: sieve for a smooth brownie batter.
- Unsweetened cocoa powder: e.g. Dutch-processed cocoa powder (not drinking chocolate)
- After Eight mint chocolate thins
See the recipe card for quantities.
Top tip: For accuracy, it's best to weigh your ingredients rather than using cups.
♻️ Substitutions / Variations
Ingredient substitutions
After Eights are dark chocolate mint thins, also called dinner mints, made by Nestle. You can swap the After Eight sweets in this recipe for your favourite mint chocolates.
After Eights also come in other flavours, such as After Eight orange, which you can try instead. They also have After Eight munchies, which you can stir into your brownie mixture instead of the thin mints. Or After Eight mini eggs - chop them in half and use them just like the thin mints - perfect for Easter!
Using white and brown sugar adds a caramel-like sweetness to the mint brownies. However, you can use either all white or all brown sugar to the same total sugar amount.
You can use any unsweetened baking cocoa powder, such as natural cocoa powder, Dutch-processed cocoa powder or black cocoa powder. This is not the same as hot cocoa powder for a hot chocolate drink, which won't work in this recipe.
For a boozy festive twist, you can also add a few tablespoon of Bailey's to the brownie batter, similar to my Bailey's Oreo brownies.
Tin size
To use a 9-inch square tin instead of an 8-inch tin, use the same recipe but cook for 5 minutes less. You'll have slightly thinner After Eight brownies.
If you want to make a big batch or only have a larger brownie pan, such as a rectangular 13-inch pan, it's best to double the After Eight brownie recipe and cook for an extra 10- 15 minutes.
Cut your brownies into smaller pieces for bite-sized After Eight brownie bites.
📖 Method
Preheat the oven to 180°C / 160°C (fan) / Gas Mark 4 / 350°F.
Step 1: In a heatproof bowl, melt the butter and dark chocolate either in the microwave (using 30-second bursts) or over a double boiler, stirring until smooth.
Step 2: In a separate mixing bowl, using an electric mixer, beat the eggs and sugar. This should whip up to thick and creamy like a milkshake and can take roughly 3-8mins.
Step 3: Pour the cooled chocolate mixture over the eggy mousse, add in the vanilla extract and then gently fold together.
Step 4: In a separate bowl, sieve the plain flour and cocoa powder, whisking together.
Step 5: Add the dry ingredients into the wet mixture, slowly folding in until only just combined.
Step 6: Pour half the brownie batter into a greased and lined 8-inch square baking pan.
Step 7: Set aside 6 After Eights and place the rest in an even layer on top of the brownie batter half.
Step 8: Pour the remaining half of the brownie batter on top and gently smooth. Bake for 30-35mins, until papery and cracked on top, but with a slight wobble in the middle.
Step 9: As soon as you remove the brownie from the oven, break the remaining 6 After Eights into roughly 4 pieces each and space them out on top of the hot brownie, so they melt slightly.
Step 10: Allow the topped brownie to cool in the tin before removing, then cut into squares and enjoy!
🎥 Recipe video
Check out the recipe video below for how to make the best After Eight brownies!
💭 Top tips
- Slowly add the wet ingredients to the dry ingredients. This helps to reduce the lumps in your mixture, giving you a smoother brownie batter.
- When melting the chocolate and butter in the microwave, melt it slowly in 15-30 second bouts, stirring between, so it doesn't burn the chocolate.
- You can use a double-boiler - heating water in a saucepan with the chocolate and butter in a heat-proof bowl on top.
- For the perfect crinkly top, whip your sugar-egg mixture to a thick milkshake-like consistency. Try not to knock any of that air out. Mix in your other ingredients by folding gently.
- Your brownies are fully cooked once they're cracked and papery on top, and there is only a slight wobble left in the middle when you give the pan a little shake.
- Let your fudgy brownies cool in the tin before you remove them and cut them into squares. This stops them from breaking when you try to lift them out.
❔ Recipe FAQs
Your After Eight chocolate brownies should last for up to a week stored in an airtight container at room temperature or in the fridge. Store in the fridge for a firmer fudgy texture.
Yes! You can freeze your After Eight brownies wrapped in a layer of cling film and a layer of foil for up to 2 months.
No, traditional After Eights contain dairy in the dark chocolate coating.
If you're looking for a dairy-free mint brownie recipe, then you can swap the After Eights for dark chocolate chips stirred into the batter instead. Swap the butter for a plant-based baking block too. Be sure to check that the dark chocolate you are using is dairy-free too, and add 1 teaspoon of peppermint extract to your batter for flavour.
Yes, to make gluten-free After Eight brownies, swap the plain all-purpose flour for gluten-free flour. I recommend using a gluten-free all-purpose plain flour blend 1:1 measure.
After Eights are dark chocolate thin mints. The confection is made by Nestlé as an after dinner mint.
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🧁 Other goodies
Looking for some other goodies to make?
For all the chocolate and brownie lovers, check out these easy recipes:
- Peanut butter swirl brownies - a favorite brownie recipe of mine!
- Chocolate orange cake
- Fudgy pecan brownies
Or if you're after more festive Christmas desserts and sweet treats, give these recipes a try:
Looking forward to some new recipes? Check out my Youtube, Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration!
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📖 Recipe
After Eight Brownies
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Equipment
Ingredients
- 125 g (½ cup) unsalted butter
- 125 g (¾ cup) dark chocolate
- 2 eggs large
- 70 g (⅓ cup) white sugar e.g. caster sugar
- 115 g (½ cup) light brown soft sugar
- 1 teaspoon vanilla extract
- 60 g (½ cup) plain all-purpose flour
- 30 g (⅓ cup) unsweetened cocoa powder
- 225 g (8 oz) After Eight chocolate thin mints 24 chocolates, roughly ¾ of a box
Instructions
- Pre-heat oven: 180°C / 160°C (fan) / Gas 4 / 350°F
- In a heatproof bowl, melt the butter and dark chocolate either in the microwave (30secs at a time) or over a double boiler, stirring until smooth.
- In a separate mixing bowl, using an electric mixer beat the eggs and sugar. This should whip up to thick and creamy like a milkshake and can take roughly 3-8mins.
- Pour the cooled chocolate mixture over the eggy mousse, add in the vanilla extract and then gently fold together.
- In a separate bowl, sieve the plain flour and cocoa powder, whisking together.
- Add the dry ingredients into the wet mixture, slowly folding in until only just combined.
- Pour half the brownie batter into a lined 8-inch square baking pan.
- Set aside 6 After Eights and place the rest in an even layer on top of the brownie batter half.
- Pour the remaining brownie batter on top and gently smooth.
- Bake for 30-35mins, until papery and cracked on top, but with a slight wobble in the middle.
- As soon as you remove the brownie from the oven, break the remaining 6 After Eights into roughly 4 pieces each and space them out on top of the hot brownie, so they melt slightly.
- Allow the topped brownie to cool in the tin before removing, then cut into squares and enjoy!
Video
Notes
- Beat your sugar-egg mixture thoroughly until it's thickened into a thick milkshake-like consistency.
- Fold your egg-mixture gently into the other ingredients to keep the whipped air in.
- Use all white sugar or all brown sugar for the same total amount.
- You can swap the 8-inch square pan for a 9-inch square pan and reduce the baking time by 5mins.
- Double up the recipe and bake these brownies in a large brownie tin for 40-45mins, (e.g. 9inch x 13inch brownie pan).
Nutrition
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
Lila says
My family loves anything After Eights. These have gone down a treat.