After Eight Brownies are absolutely irresistible. Every bite is full of a minty-chocolatey deliciousness that never ends. There's a gluten-free option, and After Eight recipes are always a huge hit!
After Eight Brownies are, simply put, amazing! If you love mint with chocolate, you will adore this recipe.
Have you ever had an After Eight?
They're individually wrapped candies with a creamy mint fondant inside a crisp, delicate, dark chocolate coating.
There are a handful of After Eight recipes out there, but this one just made it to the top of my list.
Ingredients for After Eight Brownies
- After Eight Chocolate Mints, obviously. 😉
- butter - I always use unsalted butter when I'm cooking and baking, so I can adjust the salt to my liking.
- large eggs
- granulated sugar
- pure vanilla extract - Pure vanilla paste is okay too.
- all-purpose flour - You can also use a 1 to 1 gluten-free flour -- my first choice is always Cup4Cup.
- cocoa powder -Scharffen Berger or Valrhona are great choices.
How to Make Them
(More detailed instructions are in the recipe card below.)
- Heat the oven to 325°F and adjust a rack to the center. Melt the butter in a small sauce pan over low-medium heat, or in a small bowl in the microwave. Then use the butter wrappers to grease the bottom and sides of a 9 x 13 x 2-inch baking dish.
- In a large mixing bowl, whisk the eggs with the sugar, vanilla and salt until it's light in color and thick, about 2 minutes. (If you have one, use an electric mixer.)
- Fold in the melted butter.
- In another large bowl, mix the flour with the (sifted) cocoa powder. Now fold this into the wet ingredients and mix until it's smooth.
- Spread half of the batter into the pan and then place the After Eights on top, to form one even layer.
- Spread the remaining half of the batter on top of the candies evenly.
- Place the baking dish in a 325°F oven just until the batter is cooked all the way through and is set.
- Let the After Eight brownies cool in the pan.
Recipe Tips and Substitutions
- If you under-bake After Eight brownies a bit, they will be softer and gooier -- more like fudge.
- Pull them out as soon as you think they're ready -- brownies that over-bake will be too hard. When they're done, it should look like there is a thin crust on top. You can use a toothpick to double check -- you want it to pull out clean, or almost clean, when you stick it into the center.
- Be sure to really squeeze in the candies so that their edges touch -- the more the merrier in After Eight recipes!
Can you freeze them?
Absolutely! These freeze very well, and wrapped tightly, they can be frozen up to a month.
I hope you love these After Eight Brownies as much as my family and I do!
More delicious brownie recipes:
- Gluten-Free Brownie Cake
- Gluten-Free Nutella Brownies
- Palm Beach Brownies from Maida Heatter
- Best Ever Chewy Fudgy Gluten-Free Brownies
After Eight Brownies Recipe
Equipment
Ingredients
- 1 cup plus 2 tablespoons unsalted butter, melted
- 4 large eggs
- 2 cups granulated sugar
- 1 tablespoon pure vanilla extract
- ¾ teaspoon sea salt
- 1 cup all-purpose flour (or 1 to 1 gluten-free flour)
- 1¼ cup unsweetened cocoa powder, sifted
- about 32 After Eight Mint Chocolate Thins, about 1 box
Instructions
- Set the oven and prepare the pan. Preheat the oven to 325°F and adjust a rack to the center. Melt the butter and set it aside to cool. Use the butter wrappers to grease the bottom and sides of a 9 x 13 x 2-inch baking dish. Set aside.
- Make the batter. In a large mixing bowl, whisk the eggs with the sugar, vanilla and salt until it's light in color and thick, about 2 minutes. (Use an electric mixer if possible.) Fold in the cooled, melted butter. In another bowl, mix the flour with the sifted cocoa powder. Now fold this into the wet ingredients and mix until you no longer see dry spots and it's smooth.
- Assemble. Spread half of the batter into the pan and then place the After Eights on top, to form one even layer. Their edges should be touching each other. Evenly spread the remaining half of the batter on top.
- Bake. Place the baking dish in the preheated 325°F oven just until the batter is cooked all the way through and is set, about 40 minutes.
- Cool and slice. Let the brownies cool in the pan for at least 45 minutes and then slice them into 2 dozen evenly sized pieces.
NOTES
NUTRITION
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Andy
I was looking for a brownie recipe to use up a box of After Eight chocs from Christmas which didn't need additional dark chocolate as well. So glad I found your recipe. I used a 9" square cake tin as I didn't want thin brownies and used cacao powder. I cooked for 40 mins and they were lovely, not gooey, more cakey and just the way I like them. The basic brownie recipe is easily adaptable with any chocolates so will be using again if I have chocolates that need to be used up. Thankyou for posting.
Valentina
Hi Andy, Thanks so much for writing in. So happy you landed on my recipe and that it was a hit. And excellent to know the 9-inch pan works as well, for thicker brownies. Hope you keep enjoying the recipes here! 🙂 ~Valentina
mimi rippee
I'm printing this recipe. My husband loves chocolate mint everything! He will love these.
valentina
Oh yay. I hope he loves it. And you. Thanks! 🙂 ~Valentina
Beth
Would this work with your Brownie Cake recipe?
valentina
Hi Beth! I haven't tried it with them, but I would think it would work well. Let me know if you try it and how they turn out. 🙂
Jen
Can I replace the butter with coconut oil? Will it change the taste?
valentina
Hi Jen, I haven't tested the recipe with coconut oil, but I think it should work. Coconut oil is mostly a saturated fat, like butter, and it's fairly flavorless. It will change the flavor slightly though, because while it doesn't taste like coconut, it doesn't taste like butter either. 😉 Please let me know how it goes! (I would substitute the butter with the same measurement of the coconut oil.) Good luck!