When a chocolate craving hits, there’s nothing better than a fudgy brownie to help curb it. This brownie goes one step further with a hidden layer of After Eight thin mints in the middle, resulting in a mint and chocolate taste explosion. Make these to share with friends, or else you’ll end up eating the whole batch!
11 ounces semi-sweet chocolate chips
1 cup butter
12 After Eight thin mints
1 1/4 cups sugar
2 teaspoons vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon salt
Preheat oven to 325F.
Heat butter and chocolate chips in a saucepan over low heat, stirring often to avoid burning. Once the chips are melted, cool the mix to room temperature.
Combine the eggs and sugar in a mixing bowl, and stir until they’re light and fluffy. Add the vanilla and salt and combine.
Gradually add the flour to the egg mixture until blended. Then stir in the cooled chocolate and mix thoroughly.
Pour 3/4 of the batter into a greased 9×11-inch pan and spread evenly, then place the mints in a layer, and cover with the remaining batter.
Bake for about 25-30 minutes and allow to cool before slicing.
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