Mint Chocolate Brownies are a delicious alternative to traditional Brownies. These are made with After Eight Mints, but you can use any mint chocolate wafers and get the same or a similar result. The wafers are sandwiched in the middle of the brownie mixture and give a great hint of minty flavour without being too toothpaste like.
Adding mint to a recipe can be either sublime, or a total disaster. It only takes a small drop to make the mint flavour too much. By using After Eights Mints, you are taking that jeopardy away and using a product that has a history of being the perfect balance of dark chocolate and mint.
In this recipe I put one layer of mints in between 2 layers of chocolate brownie mixture. However, if you like the minty flavour you could add more. I also added mint chocolate to the top, however, but then I had eaten too many After Eight's out of the box, so had to use another bar of mint chocolate to decorate.
Decorating your Mint Chocolate Brownie
I always decorate brownies with chocolate deorations when they are still warm. To do this I leave the brownie to cool for 15 minutes or so after taking it out of the oven. I then place my chocolate decorations on the top. The residual heat from inside the brownie will gently melt the decoration chocolate so it sticks to the top.
As I said I used a broken up bar of Mint Chocolate to decorate my Mint Chocolate Brownies. But you could use more Mint Chocolate Wafers, or any other mint chocolate like Aero.
Pro Tip - getting a Fudgy Brownie
Many people ask me how is the best way to get a fudgy brownie. These are the main 2 ways to making the best fudgy chocolate brownies.
Firstly, in in the chocolate you use. I always use melted dark chocolate to get my chocolate flavour. And I rarely use cocoa unless I want a more intense flavour. Cocoa naturally soaks up more moisture meaning the end result with be a dryer brownie. However, if you use a good quality Dark Chocolate you will be adding cocoa fats from the chocolate, as well as the chocolatety taste from the cocoa mass. This will result in a moister, gooier brownie.
The second, and most common way is to bake for slightly less time. Knowing when a Brownie is baked is a tough one. It's something I've struggled with before. I tend to bake mine until a skewer placed in the centre comes out of the centre wet, but not dripping in the chocolatey mix. That is when I know I will get a moisture, fudgy brownie inside. If it comes out clean yo have baked it for too long. If it's still dripping with mix you haven't baked it enough and the inside is still raw.
Mint Chocolate Brownies Recipe
- 1 mixing bowl
- 1 8" Brownie Tin or Equivalent
- 200 gms Dark Chocolate
- 130 gms Butter or Baking Spread
- 130 gms Plain Flour
- 220 gms Granulated Sugar
- 2 Large Eggs
- 9 After Eight Mints (or equivalent)
- 9 extra Mints to decorate
- Pre-heat your oven to 150c fan, 170c, 350f, GM4
- Grease and Line a 8" Brownie Baking Tin or equivalent
- In a microwavable bowl melt the chocolate and butter together. I do this on 30 second burst so as not to burn the chocolate
- Stir until it becomes glossy and fully combined
- Add the sugar and mix through
- Add the flour and mix until combined
- Add the eggs and mix until you have a smooth glossy mix
- Pour half the mix into your baking tin and smooth out
- Place the 9 Mints onto the mixture before pouring the rest of the mix and smoothing over
- Bake for 30 minutes or until baked gooey - see the post for full instructions
- Remove from the oven and allow to cool for 15 to 20 minutes before placing your decoration chocolate on top
- Allow to cool fully before slicing and serving
Mr Creosote - Waffer Thin Mint Sir
People of a certain age will always associate Wafer Thin Mints with Mr Creosote in Monty Pythons The Meaning of Life. If you don't know what I'm talking go and have a look. Be prepared - it is gross and funny in equal measure! And an incredibly observant comment on over indulgence.