• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
subscribe
search icon
Homepage link
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
×
Home » Desserts » Cookies, Bars & Brownies » After Eight Brownies (with Gluten-Free Option)

After Eight Brownies (with Gluten-Free Option)

Apr 18, 2017 · by Valentina · 28 Comments

This post may contain affiliate links.

Jump to Recipe

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!Stack of four After Eight Chocolate Mint Brownies with parchment between each one

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.

After Eight box

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.

Several After Eight Mint Thins in their wrappers

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.

several After Eights mint thins on parchment paper- Spread half of the batter into the pan and then place the After Eights on top, to form one even layer.After Eight mint thins completely coating a layer of brownie batter in a baking pan- Spread the remaining half of the batter on top of the candies evenly.Brownie batter being spread on a layer of After Eight thin mints in a baking pan- 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
Tall stack of After Eight Brownies with a piece of parchment paper between each one.

After Eight Brownies Recipe

Valentina K. Wein
After Eight Brownies are brownies with a thin layer of delicate mint running through them . . . in the form of an After Eight Mint. They're irresistible!
5 from 6 votes
Print
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Cooling Time 45 minutes mins
Total Time 1 hour hr 55 minutes mins
Course Dessert
Cuisine American
Servings 24 brownies
Calories 203 kcal

Equipment

  • 9 x 13 baking dish

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

Calorie count is only an estimate.

NUTRITION

Calories: 203kcal
Keywords desserts for sharing, chocolate mint desserts, brownie recipes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

More Cookies, Bars & Brownies

  • Tall stack of chocolate chip cookies with black peppercorns.
    Black Pepper Chocolate Chip Cookies
  • Stack of 4 Salted Dulce de Leche Coconut Macaroons, witht he bottoms covered in chocolate.
    Dulce De Leche Coconut Macaroons
  • Small stack of almond flour cocoa cookies with melting chocolate chips.
    Almond Flour Cocoa Cookies
  • Stack of chocolate chip cookies with pink (ruby) chocolate chips, with the top cookie broken in half, surrounded by more chips.
    Ruby Chocolate Chip Cookies

Reader Interactions

Comments

  1. Dorothy at Shockingly Delicious

    April 18, 2017 at 5:42 pm

    Sending good thoughts for your Dad (and Mom), and oh YEAH on these brownies! I make some with a huge Hershey's candy bar inside, and they are my most popular thing to bring to a bake sale! YUMMMMMMM...and a few more MMMs.

    Reply
    • valentina

      April 18, 2017 at 8:36 pm

      MMMMM is right, Dorothy! I am loving the sound out that Hershey's bar! Thank you for the good thoughts! XOXO

      Reply
  2. Liz Schmitt

    April 18, 2017 at 6:43 pm

    5 stars
    Thinking of you and your family - sending healing thoughts to your Dad. Such a stressful time for you all.

    Reply
    • valentina

      April 18, 2017 at 8:35 pm

      Thank you so much, Liz! I so appreciate it! XOXO

      Reply
  3. Doralece Dullaghan

    April 18, 2017 at 8:07 pm

    Valentina,
    So sorry to hear about your parents. I can tell you that for my husband prayer and chemo are the best cocktail and I will keep your parents in my prayers as others have done for Bill and my mother who broke her hip. I will try these these brownies this weekend. They look delicious!!
    Hugs to you!!
    Doralece

    Reply
    • valentina

      April 18, 2017 at 8:34 pm

      Thank you so much Doralece. I love hearing from you and I have had you and Bill in my thoughts, too. What a fighter he is, and what a loving, wonderful family you have. Sending lots of love. (Hope you enjoy the brownies!) XOXO

      Reply
  4. Deb|EastofEdenCooking

    April 19, 2017 at 6:34 am

    My heart aches when I hear that your parents can't be together. And the mint brownies, comfort food just when It's needed the most! Stay strong and keep good thoughts during this most stressful time.

    Reply
    • valentina

      April 19, 2017 at 5:11 pm

      Thank you so much, Deb. Much appreciated. 🙂 xoxo

      Reply
  5. sippitysup

    April 19, 2017 at 11:32 am

    Very clever and made with love so you know they're delicious. XOGREG

    Reply
    • valentina

      April 19, 2017 at 5:11 pm

      Awe, thank you Greg. xoxo

      Reply
  6. Melissa @ Insider The Kitchen

    April 23, 2017 at 11:05 am

    5 stars
    I have been making these for years. I can't get away from them, my whole family always asks me to "Just bring those mint brownie things". They taste like an Andes Candy and are just perfect!

    Reply
    • valentina

      April 24, 2017 at 10:28 pm

      I will never get away from them now! SO GOOD! 🙂

      Reply
  7. Jovita @ Yummy Addiction

    April 27, 2017 at 12:57 am

    5 stars
    What a coincidence! I have a few boxes of mint chocolate thins sitting for quite a long time in my drawer because my hubby is not a fan of these. Now I know that I'm making brownies. Thanks for the idea!

    Reply
    • valentina

      April 27, 2017 at 7:47 am

      They wouldn't sit in a drawer for more than a minute at my house! ;-). Enjoy! 🙂

      Reply
  8. Jane @ littlesugarsnaps

    April 27, 2017 at 2:49 am

    5 stars
    Right, I need to make these brownies. After Eighs are just the best. I was so into them as a kid I'd beg for the After Eight Easter Egg just so I could get hold of some, even though it meant a dark chocolate shell to contend with. I know I would love these squares with that complete layer of minty treasure at the centre.

    Reply
    • valentina

      April 27, 2017 at 7:48 am

      Oh, those Easter eggs! SO GOOD! 🙂

      Reply
  9. Bintu - Recipes From A Pantry

    April 27, 2017 at 2:53 am

    5 stars
    These look like a little piece of heaven and gluten free too! What more could you want?

    Reply
    • valentina

      April 27, 2017 at 7:49 am

      I couldn't agree more. 😉

      Reply
  10. Emma @ Supper in the Suburbs

    April 27, 2017 at 3:50 am

    I love after eight mints and very impressed you manages to get a whole after eight in each brownie!!

    Reply
    • valentina

      April 27, 2017 at 7:49 am

      Why thank you. 🙂 Enjoy!

      Reply
  11. Jen

    March 20, 2018 at 7:53 pm

    Can I replace the butter with coconut oil? Will it change the taste?

    Reply
    • valentina

      March 20, 2018 at 9:39 pm

      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!

      Reply
  12. Beth

    January 29, 2019 at 7:41 am

    Would this work with your Brownie Cake recipe?

    Reply
    • valentina

      January 29, 2019 at 3:12 pm

      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. 🙂

      Reply
  13. mimi rippee

    October 15, 2022 at 1:54 pm

    I'm printing this recipe. My husband loves chocolate mint everything! He will love these.

    Reply
    • valentina

      October 17, 2022 at 5:25 pm

      Oh yay. I hope he loves it. And you. Thanks! 🙂 ~Valentina

      Reply
  14. Andy

    February 28, 2023 at 3:14 am

    5 stars
    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.

    Reply
    • Valentina

      February 28, 2023 at 12:38 pm

      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

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

More about me →

IT'S MANGO SEASON!

  • Black bowl filled with mango salsa with a small Habanero pepper right on top.
    Mango Habanero Salsa
  • Chicken pieces on the bone baked in mango coconut sauce in a baking dish with fresh cilantro.
    Baked Coconut Mango Chicken
  • Stacked slices of Chipotle Mango Quesadillas.
    Chipotle Mango Quesadillas
  • Mango Avocado Pesto Stack Recipe -- Fresh, sweet, creamy and slightly spicy -- you won't believe how utterly delicious a combination of mango, avocado and pesto is!
    Mango Avocado Stack with Pesto

EARLY SUMMER HITS

  • White plate with pattern on the edges full with large turkey zucchini meatballs and zoodles.
    Turkey Zucchini Meatballs with Pesto
  • Light green bowl with strawberry and goat cheese salad and a dark wooden twisted-handled serving spoon.
    Strawberry Goat Cheese Salad
  • Green Lemon pesto with lemon slice and basil leaf on top, in a green bowl, fitted inside a yellow bowl.
    Lemon Pesto
  • Basil Pizza with one slice being taken off the plate.
    Basil Pizza with Pesto

Footer

↑ back to top

About

  • Privacy Policy
  • Press

Newsletter

Get new recipes you’ll love!

Contact

  • Contact
  • Work with Me

Review the privacy policy for Cooking on the Weekends

Copyright © 2024 Cooking On The Weekends, All Rights Reserved