I used Tesco "Dark Chocolate Mint Thins" which are a bit like "After Eights" .
Both of which work really well.
I have used 100g of walnuts or pecans or grated beetroot or white chocolate chips in stead of the mints. To make various sorts of brownies.
This recipe also works perfectly with gluten free flour too.
|Folding in the mints!|
100 g butter
100 g dark chocolate
225 g caster sugar
100 g plain flour
1 level tsp of baking powder
100g wafer thin mints (After Eights)
Set the oven to GM 4, 150˚C.
Line a 20 by 30 cm baking tin with baking parchment.
Break up the dark chocolate into a bowl and add the butter. Put the bowl into a pot with 4 cm of hot water in it and put the pot onto a low heat. When the chocolate has melted, take the bowl off the heat and sift in the flour and baking powder.
Add the sugar, eggs and broken up mints. Stir them together to mix well and spoon into the baking tin and bake for 30 minutes.
Let them cool in the tin for 10 minutes and cut them into squares and finish cooling on a wire rack.