After Eight Brownies Recipe #AfterEightBakes

After Eights are such an iconic part of the Christmas festivities. We've always loved the yummy mint chocolate thins after our Christmas dinner. We've even played the game where you put one on your forehead and, without using your hands, have to get it into your mouth! But this year I've used them in a new way as an ingredient in some festive #AfterEightBakes.

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

Ingredients

150g Dark Chocolate

125g Butter

100g Self-Raising Flower

2 Free Range Eggs

200g Light Brown Sugar

1 teaspoon Vanilla Essence

300g After Eight Mints

Method

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.

Lindt at Easter and a Lindor Brownie Recipe

I make no secret that Lindt Lindor are one of my favourite chocolates and my husband knows that any special occasion calls for a box of Lindor.  I love the melt in the mouth, smooth chocolate centres and the creamy milk chocolate shells. (My mouth is watering as I think about how lush they are!!)  So when I was sent some Easter Chocolates from Lindt I was a very happy bunny!

The Lindt Lindor Easter Egg is luxuriously presented with its red bow and golden foil and accompanied by eight of the gorgeous little Lindor eggs (RRP £10.29).  The famous Lindt Gold Bunnies (£2.99) with their golden bells tied around their necks are simply synonymous with Easter and a perfect treat for the kids (to keep them away from my egg!!) Lindt chocolate is very creamy and smooth and my children love it.

We were challenged to come up with a recipe using Lindt chocolate, so if there is any left after Easter it can be used as an ingredient for baking up something delicious in the kitchen.  Ably assisted by Ella, we came up with this recipe for Lindor Brownies!

185g unsalted butter

185g dark chocolate

85g plain flour

40g cocoa powder

4 Lindor eggs chopped

50g of chopped pecan nuts

3 large free range eggs

275g golden caster sugar

• Put butter into a bowl with  dark chocolate cut into small pieces. Microwave for about 2 minutes on High. Leave the melted mixture to cool.
• Meanwhile pre-heat the oven to gas mark 4 or 180 degrees, and prepare a 20cm square silicone tin.
• Break the large free range eggs into  bowl with golden caster sugar. With an electric mixer, whisk until very thick and creamy. 
• Pour the cooled chocolate mixture into the sugar/egg mix, then gently fold together.
• Sieve in the cocoa and flour and gently fold in.  Then fold in the Lindor chunks and chopped nuts.
• Pour the mixture into the prepared tin.
• Put in the oven for 25 minutes until the brownie has a papery top and doesn't wobble when gentle shaken.
• Leave to cool and then cut into squares.  Enjoy :)

The finished brownie was moist, sticky, chocolatey, rich and melted in the mouth, just like a good brownie should!  Its success has made me keen to experiment with different confectionery items to add a twist to this family favourite.  

See all the Lindt products and buy them online at www.lindt-shop.co.uk

I was supplied with the chocolate  for this recipe.