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Amazing AFTER EIGHT Mint Brownies

These irresistible mint brownies are the perfect after dinner dessert!

Prep time: 15 mins.
Cook time: 35 mins.
Total time: 50 mins.
Servings: 30
Skill level: Easy
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Amazing AFTER EIGHT Mint Brownies
15 mins.
35 mins.
Easy
Pin
Yum
Print
    Ingredients

    Ingredients

    1 Box (300 g) AFTER EIGHT mint thins, unwrapped
    1 1/2 cup (375 ml) all-purpose flour
    1 cup (250 mL) cocoa powder
    1/2 teaspoon (2 ml) baking powder
    1/2 teaspoon (2 ml) salt
    2 cups (500 ml) granulated sugar
    2/3 cup (160 ml) butter-flavoured vegetable shortening
    4 large eggs
    2 cups (500 ml) semi-sweet chocolate chips
    Preparation

    Instructions

    1

    Preheat oven to 350°F (180°C). Coat 9x13-inch baking pan with non-stick cooking spray. In a small bowl, combine flour, cocoa, baking powder and salt. In a large bowl, beat sugar, shortening and eggs until creamy. Gradually beat in flour mixture. Stir in chips.

    2

    Pour half the batter into greased baking pan, spreading evenly with spatula or butter knife. Layer AFTER EIGHT mints side by side evenly over batter. Using a spatula or butter knife, carefully spread the remaining batter on top of the mint layer, covering completely.

    3

    Bake for 30 to 35 minutes, or until wooden pick inserted in centre comes out slightly sticky. Cool completely on wire rack; cut into squares.

    Tips

    Tools required

    13 x 9 inch (3.5 L) baking pan

    Make it your own

    Use more or less AFTER EIGHT chocolate mints dependeing on your taste preference

    What you need

    Ingredients

    1 Box (300 g) AFTER EIGHT mint thins, unwrapped
    1 1/2 cup (375 ml) all-purpose flour
    1 cup (250 mL) cocoa powder
    1/2 teaspoon (2 ml) baking powder
    1/2 teaspoon (2 ml) salt
    2 cups (500 ml) granulated sugar
    2/3 cup (160 ml) butter-flavoured vegetable shortening
    4 large eggs
    2 cups (500 ml) semi-sweet chocolate chips

    How to prepare

    Instructions

    1

    Preheat oven to 350°F (180°C). Coat 9x13-inch baking pan with non-stick cooking spray. In a small bowl, combine flour, cocoa, baking powder and salt. In a large bowl, beat sugar, shortening and eggs until creamy. Gradually beat in flour mixture. Stir in chips.

    2

    Pour half the batter into greased baking pan, spreading evenly with spatula or butter knife. Layer AFTER EIGHT mints side by side evenly over batter. Using a spatula or butter knife, carefully spread the remaining batter on top of the mint layer, covering completely.

    3

    Bake for 30 to 35 minutes, or until wooden pick inserted in centre comes out slightly sticky. Cool completely on wire rack; cut into squares.

    Tips

    Tools required

    13 x 9 inch (3.5 L) baking pan

    Make it your own

    Use more or less AFTER EIGHT chocolate mints dependeing on your taste preference

    Dessert
    Snack
    Supper
    Under 300 kcal
    Celebration
    Christmas
    Autumn
    New Years
    Winter
    Weekends