After Eight kindly sent me a 300g box and some baking ingredients, challenging me to create a family dessert. I have made After Eight Brownies, a rich, chewy chocolate brownie with a layer of melted, minty After Eights running through the centre.
After Eight Brownies
150g Dark Chocolate
100g Self-Raising Flower
2 Free Range Eggs
200g Light Brown Sugar
1 teaspoon Vanilla Essence
300g After Eight Mints
Put the chocolate and butter in a heatproof bowl over a pan of simmering water and stir until melted.
Allow to cool.
Whisk the eggs and sugar using an electric whisk until thick and foamy.
Stir the melted chocolate mix into the egg mix and add vanilla essence.
Sieve in the flour and fold in.
Pour half the brownie batter into a tin (12" x 9 ") and top with a layer of After Eight mints.
Pop into a pre-heated oven at 180 degrees for about 25 minutes.
It is ready when the top looks papery and a cocktail stick comes out sticky but not wet.
Sprinkle with icing sugar and cut into squares when it has cooled.