After Eight Triple Chocolate Brownies
Author: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 225g unsalted butter, softened
  • 250g caster sugar
  • 4 eggs
  • 2 tsp peppermint extract
  • 150g After Eight Mints
  • 50g white chocolate
  • 4 tbsp warm milk
  • 100g self raising flour
  • 100g cocoa powder
  • *TOPPING*
  • 50g milk chocolate and 50g dark chocolate, melted together
  • 50g white chocolate ,melted
  • 8 After Eight Mints , halved
  • 16 white chocolate buttons
Instructions
  1. Preheat the oven to 180C/160C (fan)
  2. Grease and line a large rectangular or square cake tin (I used a lasagne dish) with non-stick baking parchment.
  3. In a bowl, cream together the butter and sugar until pale and fluffy.
  4. Add the eggs and beat well
  5. In a food processor add the chocolate (white and the After Eights) and blitz to chop to make smaller pieces .
  6. Add the chocolate to the butter and egg mixture and mix
  7. Add the milk and mix again
  8. Add the flour and cocoa powder and mix well
  9. Pour the brownie batter into the prepared tin and smooth over
  10. Bake in the oven for 35-40 minutes. The brownie should have a slight wobble and the top a slight crust
  11. Allow to cool in the tin completely, then place on a wire rack to cool.
  12. Cover with the melted milk and dark chocolate chocolate and spread over with a palette knife Drizzle over the white chocolate, ad then using a shape knife mark your 16 portions.
  13. Then top each brownie with ½ and After Eight Minty and a white chocolate button for decoration.
  14. Leave to allow the chocolate to set and the enjoy
  15. **These will freeze well .
  16. Cut into squares and enjoy
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2018/01/after-eight-triple-chocolate-brownies.html