It’s bakemas 2020!
If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and/or friends or if you’re hosting a festive get together.
Can you believe this the penultimate blog post of 2020! It’s flew by but it’s not quite over yet – so let’s enjoy a batch of After Eight brownies. They are rich, indulgent and perfect to enjoy after feasting on Christmas dinner and desserts – if you’re making these after Christmas, enjoy them anytime, they’re totally worth it!
I know that After Eight’s aren’t overly festive but in my house, we always have a selection of chocolates about as a treat and these are there. That’s why I’m using them up in a batch of these squidgy brownies.
If these brownies sound like the sort of thing you’d like, give these a go – you won’t regret it.
Anyway, let’s get started, shall we?
140g Butter, melted.
225g Granulated white sugar.
1 tsp Vanilla extract.
45g Cocoa powder.
75g Dark chocolate, roughly chopped.
100g Plain flour
80g White chocolate spread, melted.
1/4 tsp Mint extract.
Before you start making anything, you’ll want to do some prep work. Start by weighing up your ingredients, preheating your oven to 180˚c/350˚f and getting any equipment you need ready such as a mixing bowl and a whisk. Don’t forget to line your 8 inch square tin with parchment paper
To start on the brownie batter, you’ll want to add your melted butter and cocoa powder sugar into large mixing bowl and whisk the two together until well combined.
Then go ahead and add in the granulated sugar and mix it in until it’s fully incorporated. Give the bowl a good scrape down, this is just to incorporate any bits that may not have been fully worked in.
Add your eggs and mix until they are fully incorporated. As the eggs are incorporated, the mixture will become smoother and glossier.
After that you can add in the plain flour and chocolate, fold those in using a spatula, this will lower the chances of over mixing the brownie batter. Once your brownie batter is ‘clear’ from any single ingredient, stop mixing.
Go ahead and grab your lined cake tin and transfer the brownie batter directly into it. Spread and level it out as you need – then place the melted white chocolate spread (that has been combined with the mint extract) in dollops on top, swirling them around the brownie batter until you have a pretty swirl pattern all over the top.
Place into the preheated oven on the middle shelf and bake for around 10-15 minutes before removing from the oven to place a generous amount of After Eight’s on top, I placed enough on top so each square would have a after eight on top. Place back in the oven and bake for a further 10-15 minutes or until baked (a tester should come out almost fully clean).
Once the brownies are baked, leave them in the tin and let them cool fully. Then place in the fridge overnight, this helps to make the brownies extra dense and easier to cut up – this isn’t essential but really helps to make them extra dense and fudgy.
When you’re ready to slice the brownies up, you can go with either 8 larger rectangular pieces or 16 smaller squares, whichever suits you best.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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