After Eight Brownies

After Eight Brownies


8 people made this

About this recipe: I love the combination of chocolate and mint so for me this is the ultimate brownie. I like to serve these with some lightly whipped cream. You can find this recipe and lots more brownie recipes in my book "One More Slice" (see footnote for more details).

Makes: 24 brownies

  • 350g softened butter
  • 500g caster sugar
  • 150g good quality cocoa powder
  • 100ml golden syrup
  • 1/2 teaspoon salt
  • 6 free range eggs
  • 200g plain flour
  • 200g After Eight chocolate mints

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Preheat the oven to 180 degrees C / Gas mark 6.
  2. Cream the butter and sugar until white and creamy. Add the cocoa, golden syrup and salt.
  3. Mix in the eggs, one at a time. Add the flour to the batter last.
  4. Place baking parchment on the bottom of a baking tin and fill the dish with the batter. Put whole after Eight chocolates in the middle of the batter 9so they are covered with batter).
  5. Bake the cake in the middle of the oven for 30 - 35 minutes. Put a toothpick or knife in the middle; the cake should be a little sticky. Let it cool then slice into squares.

About my book:

One More Slice is published by New Holland Publishers, price £12.99.

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Reviews (2)


One thing - it says preparation takes about 15mins. It took me an hour and 20mins. It took AGES to cream the butter and sugar cos it kept sticking to the beaters. Prep time is totally unrealistic. Also, because the recipe didn't specify the size of the tin required, I used the one I would always use for brownies. About 10 minutes in, half the mixture poured over the edge and landed on the bottom of the oven. And finally, the mixture was still runny in the middle so I had to keep cooking until 55mins. Black round the edges, not sticky in the middle like the recipe said it would be. The only mint I can taste is burnt. And it's very greasy. Not happy at all. - 17 Mar 2012


i'll try it soon - 17 Sep 2013

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