After Eight Brownies
Fudgy After Eight brownies stuffed full of After Eight thin mints and topped with even more for a gooey mint chocolate treat.
Servings: 16 brownies
Calories: 257kcal
Equipment
Ingredients
- 125 g unsalted butter
- 125 g dark chocolate
- 2 eggs large
- 70 g white sugar e.g. caster sugar
- 115 g light brown soft sugar
- 1 teaspoon vanilla extract
- 60 g plain all-purpose flour
- 30 g unsweetened cocoa powder
- 225 g 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
Storage: Keep After Eight brownies in an airtight container at room temperature for up to 1 week. For a chewy, firm brownie, store them in the fridge instead.
Freezing: You can freeze your After Eight brownies in an airtight container (or cling film plus foil) for up to 2 months. Defrost then enjoy!
Top tips:
- 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
Calories: 257kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 16mg | Potassium: 208mg | Fiber: 3g | Sugar: 17g | Vitamin A: 233IU | Calcium: 30mg | Iron: 3mg