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After Eight Brownies
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After Eight Brownies

Course: Dessert
Cuisine: American
Servings: 16
Author: Ai Willis
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  • 4.5 oz (127.5g) dark chocolate, chopped
  • ¾ cup (170g) salted butter, softened
  • 1 teaspoon instant espresso powder
  • 3 large eggs
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ cup + 2 tablespoons all-purpose flour, sifted
  • 1 tablespoon cocoa powder, sifted
  • 20 squares After Eight chocolates (almost an entire box)

Mint Ganache (optional)

  • 2.5 oz (71g) dark chocolate, chopped
  • ¼ cup (60ml) heavy cream
  • ½ tablespoon butter
  • ½ teaspoon peppermint etract



  • Preheat the oven to 302°F (150°C) and grease and line an 8 x 8-inch baking pan.
  • Melt the dark chocolate and butter in a double boiler until almost completely melted. Remove from the heat, add the instant espresso powder and stir until completely melted. Set aside to cool.
  • In a large bowl, beat the eggs and sugar until it turns light yellow. Add the vanilla extract and continue to mix.
  • Pour the chocolate mixture and stir until smooth. Add the flour and cocoa powder and mix thoroughly.
  • Pour the brownie batter into the prepared pan. Smooth the top with a spatula and bake for 45 to 50 minutes, or until a toothpick inserted comes out with some crumbs.
  • If adding After Eight chocolates to your brownies, lay them on top of the baked brownies 5 to 10 minutes after the brownies have come out of the oven.
  • Let the brownie cool completely before cutting.


  • Put the dark chocolate into a bowl and set aside.
  • Heat the heavy cream in the microwave or a pan until almost boiling. Pour it over the chocolate and let it sit for a couple of minutes to allow the chocolate to melt.
  • Stir until the chocolate is completely melted and smooth. Add the butter and peppermint extract and stir until combined.
  • Let it cool before spreading onto the brownies.
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