After Eight Brownies
The rich dark chocolate and creamy mint filling of After Eights makes them the perfect addition to gooey chocolate brownies. After Eight Brownies are fudgy, minty and absolutely divine.
Servings 24 Squares
Calories 232kcal
Ingredients
- 200 g Butter
- 200 g Dark Chocolate broken into squares
- 250 g Caster Sugar
- 4 Eggs
- 125 g Plain Flour
- 50 g Cocoa
- 200 g After Eights broken roughly into 1/4s
- 50 g Dark Chocolate to decorate - optional
Instructions
- Preheat the oven to 170 degrees (fan assisted) and line a baking tray with greaseproof paper.
- Melt the chocolate and butter together in the microwave or over a Bain Marie and leave to one side.
- Whisk together the sugar and eggs until the mixture has thickened and is pale.
- Pour the melted chocolate and butter into the eggs and sugar and stir together until the mixture is smooth and even.
- Sift in the flour and cocoa and fold together.
- Add around 2/3s of the broken up After Eight Mints into the mix and stir until well distributed.
- Pour into the lined tin and bake for 15 minutes.
- Remove from the oven and sprinkle over the remaining After Eights before returning to the oven for 5 minutes.
- Remove from the oven and leave in the tin to cool completely.
- Melt dark chocolate and drizzle over with a spoon or piping to decorate (optional).
Notes
- If your tin is smaller and your brownies are thicker, they may take longer to bake.
- Brownies are ready when the outsides are starting to come away from the edge of the tin.
- If you are unsure of the bake time, check every 5 minutes after 15, and you may prefer to add the After Eights to top when the bake is finished, they’ll still melt on as your brownies cool.
- If your brownies seem slightly underdone cool, and then leave in the fridge in the tin to set.