Mint Chocolate Brownies
4oz unsalted butter, sliced
½ cup light brown sugar (lightly packed)
4oz dark mint chocolate (not fondant filled)
2oz dark chocolate (50-70% cocoa solids)
¾ cup caster sugar
½ cup plain flour
3oz after dinner mints (eg After Eights)
Preheat oven to 180C
Line an 8″ square baking tin
Put the butter, mint and dark chocolate and light brown sugar into a medium saucepan and melt, stirring over a low heat.
Once melted and smooth, transfer to a bowl.
Stir in the caster sugar with a wooden spoon, then stir in the eggs, one at a time until they are fully incorporated.
Add the flour and salt and beat in until the mixture is glossy and smooth.
Pour most of it into the tin – leave a mean quarter behind.
Cut the after dinner mints in half and evenly lay them over the batter. Pour and scrape the remaining batter from the bowl over them.
Bake for anything between 35-45 mins. Check at 35 mins and check at very regular intervals thereafter.
Leave in the tin to cool for 30 mins then transfer to a wire rack to cool fully.