Indulge in every bite of this After Eight Brownies recipe. These mint-studded brownies are rich, fudgy, and ideal for the holidays or any time you crave a chocolate-mint treat. Cut into small squares to share with family and friends.
This recipe is one of those easy, reliable desserts I turn to again and again. The texture is dense and fudgy, and it comes together quickly. Dark chocolate and peppermint are a classic pairing, and the thin After Eight mints add both flavor and a lovely visual on top of the brownies.
Although these brownies are on the richer side, they pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve them warm or at room temperature—either way they’re delicious.
Ingredients
Gather a few simple ingredients to make this rich brownie dessert. Quantities appear in the recipe card below.
- Cocoa powder
- Baking soda
- Salted butter (melted and cooled)
- Hot coffee
- Sugar
- Eggs
- Vanilla extract
- Flour
- Salt
- After Eight mints (or other dinner mints)
How to Make After Eight Brownies
Follow these straightforward steps for fudgy, minty brownies.
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper.
- In a medium bowl, whisk together the cocoa powder and baking soda. Add half the melted butter and mix until combined.
- Pour in the hot coffee and stir until the mixture thickens slightly.
- Add the remaining butter, eggs, and vanilla extract, and mix well.
- Fold in the flour, sugar, and salt until the batter is smooth and evenly combined.
- Spread the batter into the prepared pan and arrange the After Eight mints on top.
- Bake for 45–50 minutes, or until the center only jiggles slightly. Allow to cool completely before cutting into squares.
Expert tip: For a stronger mint flavor, add a couple of drops of peppermint extract to the batter. For the fudgiest texture, cool completely and refrigerate overnight before slicing.
Substitutions
- Chocolate chips: Replace or mix in chocolate chips—milk, dark, or white chocolate work well. Mint chocolate chips add extra peppermint notes.
- Different mints: If you don’t have After Eight specifically, any thin peppermint mints or dinner mints will produce a similar result.
Variations
- Toppings: Drizzle melted chocolate over the cooled brownies or sprinkle crushed candy canes on top for extra crunch and mint flavor.
- Omit the coffee: The hot coffee enhances the chocolate flavor, but you can leave it out if you prefer—use hot water or omit entirely.
Equipment
Helpful tools for this recipe:
- Electric mixer (optional)
- 9×9-inch square pan
- Parchment paper
Storage
Let the brownies cool to room temperature before storing. Keep them in an airtight container at room temperature for several days. For longer storage, freeze cooled brownies in a freezer-safe bag for 1–2 months.
Top tip
If you’re unsure if the brownies are done, use the skewer test: insert a clean skewer or toothpick into the center. It should come out with a few moist crumbs but not a wet batter.
Common Questions
After Eight mints are coated in dark chocolate and filled with a mint center, which complements these brownies nicely.
Overbaking is the most common reason. Remove the pan when the center still jiggles slightly and allow the brownies to cool fully to achieve a fudgier texture.
Let brownies cool completely before cutting to prevent crumbling. Cooling in the fridge or freezer speeds the process but isn’t required.
Recipe
After Eight Brownies Recipe
A fudgy, minty brownie topped with After Eight mints. Perfect for holiday baking or any chocolate-mint craving.
Ingredients
- 3/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 2/3 cup salted butter, melted and cooled
- 1/2 cup hot coffee
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups flour
- 1/4 teaspoon salt
- 16 After Eight mints
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper.
- In a medium bowl, stir together the cocoa powder and baking soda. Add half the butter and mix well.
- Add the hot coffee and stir until the mixture thickens.
- Add the remaining butter, vanilla, and eggs. Mix well, then add the flour, sugar, and salt.
- Mix until smooth, then spread the batter into the prepared pan.
- Top the batter with the After Eight mints.
- Bake 45–50 minutes, until the center only jiggles slightly. Cool completely before slicing.
Notes
For the fudgiest brownies, cool completely and refrigerate overnight. If you prefer warm brownies, reheat individual squares after they have chilled.
Nutrition
Serving size: 1 brownie — Calories: 286.7 kcal; Carbohydrates: 41.5 g; Protein: 3.4 g; Fat: 13.3 g.