After Eight Brownies

Name: After Eight Brownies
Prep time: 30 min
Cook time: 40 min
Total time: 430 min
Ingredients: 200 g 70% Cocoa dark chocolate; 180 g Butter; 250 g Caster sugar; 3 Medium Eggs; 1 Teaspoon Peppermint extract; 100 g Plain flour; 1 Tablespoon Cocoa powder; 300 g Box After Eights, chopped ((plus 1 more box for topping, if desired)); 100 g Milk chocolate chips

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These After Eight brownies are a delicious twist on the classic chocolate treat. They're decadent, fudgy, and packed with mint chocolate flavour. They're sure to be a new favourite that you'll want to bake again and again!

stack of 2 mint chocolate after eight brownies

If you like mint chocolate desserts then you're going to LOVE these After Eight brownies. Fudgy, chewy mint brownies packed with chocolate chips and chopped After Eights, then topped with even more After Eights- how's that for decadent?

These are great for festive baking but can be enjoyed any other time of year too. They are surprisingly easy to make and even suitable for beginner bakers. In the post below, you'll find detailed ingredient and equipment notes, top tips and step-by-step images. I hope you find this helpful, otherwise you can skip to the short version in the recipe card at the end of the post. Enjoy!

Ingredients

Here's what you'll need to make mint chocolate After Eight brownies:

Dark chocolate: Always go for high-quality dark chocolate when making brownies. It's the key to getting that rich, fudgy texture we're after! I've found that chocolate containing anything between 65-73% cocoa works well, but 70% is my go-to for consistent results.
Butter: Adds extra fudginess and flavour to the brownies. Unsalted or salted is fine, whatever you prefer.
Caster sugar: Caster sugar dissolves more easily into the eggs than granulated sugar, helping to form that classic brownie crust. If you can't find caster sugar (also known as superfine sugar), you can blitz regular granulated sugar in a food processor for a similar effect.
Eggs: Eggs act as a binder and give the brownies a slight lift. You'll need 3 medium-sized eggs for this recipe.
Peppermint extract: A little goes a long way, so don't be tempted to add more than the recipe calls for! I found 1 teaspoon to be perfect for my tastebuds, especially when you take the extra mintiness from the After Eights into account.
Plain flour: We'll use plain flour here to keep the brownies dense and fudgy (self-raising flour would make them more cakey). If you're gluten-free, a 1:1 gluten-free flour blend with xanthan gum in it usually works well as a substitute.
Cocoa powder: A touch of cocoa powder intensifies the chocolate flavour without making the brownies too bitter.
After Eights: The star of the show! If you can't find After Eights, any other type of mint chocolate thins will do.
Milk chocolate chips: These add extra texture and sweetness. Feel free to swap these out for dark or white chocolate chips, or you can even skip them completely.

Equipment Notes

8x8-inch tin: I've found this size gives the perfect balance between a fudgy centre and chewy edges. If you're in a pinch, a 9x9-inch tin can work, but you'll need to reduce the baking time by about 5 minutes or so.
Baking paper: To help you lift the brownies out of the tin after setting. Leave some overhang for easy removal.
Electric whisk: To whisk the eggs and sugar together. You can use a stand mixer if you have one, or even whisk by hand if you're up for an arm workout, although it will take quite a while.
Saucepan: For melting the chocolate and butter. I prefer this method as it gives more control over the heat and prevents burning or seizing. You can do it in the microwave in a heatproof bowl if you prefer, but make sure to take it out and mix it every 30 seconds or so.
Digital kitchen scale: For precise measurements. I always use a scale for baking as it's much more accurate than cups.
Utensils: A wooden spoon, a teaspoon, a tablespoon, a sharp knife and a small spatula or butter knife.

How to make After Eight Brownies

Step 1: Preheat your oven to 160°C (140°C for fan ovens) and line an 8x8-inch tin with baking paper.

Step 2: Break up 200g of 70% dark chocolate and place it into a saucepan with 180g of butter. Gently melt over low heat then set aside to cool for about 5 minutes.

Step 3: In a large bowl, whisk together 3 medium eggs, 250g of caster sugar and 1 teaspoon of peppermint extract until pale and silky. It's best to use a stand mixer or electric hand whisk for this step as it'll take quite a long time to do it by hand.

eggs and sugar whisked together in a bowl

Step 4: Pour the melted butter/chocolate mixture into the bowl with the eggy mixture and gently fold it in. Then fold in 100g of plain flour and 1 tablespoon of cocoa powder.

mixing egg and chocolate mixtures together

egg and chocolate mixture mixed together in a bowl

Step 5: Chop up 1 box (300g) of After Eights then fold them into the brownie batter along with 100g of milk chocolate chips. Transfer the mixture to your tin and spread it out evenly.

Step 6: Top the brownies with 16 more After Eights and gently press them to help them stick to the batter.

Step 7: Bake for around 35-40 minutes, until they have risen and formed a crust on top. Let them cool to room temperature then pop them in the fridge overnight- this will help them become super firm and fudgy.

Step 8: Once the brownies have set, cut them into squares and enjoy! I cut mine into 16 slices so there was a full After Eight on top of each one but feel free to make yours as big or as small as you like.

Top Tips

Let the melted chocolate/butter cool for about 5 minutes before you add it in with the rest of the ingredients. This will ensure your After Eights don't completely melt into the batter.
If you're short on time, you can freeze the brownies for 2-3 hours (until firm) instead of refrigerating them overnight.
To achieve cleaner cuts, warm your knife under hot water and wipe it dry between each slice. This prevents the brownies from sticking and becoming rough around the edges.

FAQs

How long do After Eight brownies last?

These will keep well in the fridge for up to 1 week. Store them in an airtight container or wrap them tightly in foil to prevent them from becoming dry.

Can I freeze them?

Yes, these are great for making in advance and they defrost really well too! You can freeze them for up to 3 months, either in an airtight container or in a freezer bag. To defrost them, just leave them to sit in the fridge overnight or at room temperature for an hour or two. Do not refreeze.

Why are my brownies oily?

This is usually due to using the wrong type of chocolate or not whisking the eggs and sugar together properly. Dark chocolate with a cocoa percentage of 65-73% will work best, and the eggs and sugar should be whisked until the mixture becomes pale and voluminous.

Why did my brownies turn out cakey?

This can either be due to overbaking or using the wrong type of flour. For accuracy, use an oven thermometer and a timer when the brownies are baking, and always use plain (all-purpose) flour.

stack of after eight brownies on a plate

More mint chocolate desserts

I hope you like my After Eight brownies recipe! If you make them at home, please let me know how you get on by leaving a rating and/or comment below. Enjoy!