It’s amazing how chocolate can pair with so many different flavors. My favorite one is chocolate and orange, but I also love chocolate and mint which I find very festive and suitable for the Holidays. For this brownie recipe I added “After Eight” chocolates but you can put any kind of mint wafers or cookies.
Brownies “After Eight”
adapted from: Martha Stewart
230 grams dark chocolate
115 grams unsalted butter
75 grams caster sugar
75 grams brown sugar
60 grams flour
30 grams cocoa powder
pinch of salt
200 grams “After Eight” mint chocolates
Preheat your oven to 180°C.
Butter a 20cm square pan and line it with parchment paper.
Place the chocolate and the butter in a heat proof bowl and melt them in a double boiler.
While they are still warm, stir in the sugars and mix until dissolved. Beat in the eggs, one at a time.
Mix the flour, cocoa powder and salt and add them to the chocolate mixture, beating gently with a spoon or a spatula.
Pour half of the brownie batter in the prepared pan and arrange the chocolate mint blocks on top. Cover them with the remaining brownie mixture.
Bake for 35-40 minutes or until a toothpick inserted in the center, comes out with a few moist crumbs.
Let it cool completely before slicing. Then decorate with melted white chocolate and mint sprinkles.
Happy Birthday, Pete!