I’m a little bit addicted to the Domestic Sluttery blog, even if I do have to warn people that it’s actually not as dodgy as it sounds when I send them any links to its pages. I’m not sure how I found it now – it may have been via @mmeguillotine on Twitter, possibly? Anyway, I’ve been reading it for about a year and it’s always exciting to see new articles appear. I even read the items about clothes and shoes which is a hoot as I’m probably the least fashionable person you could meet. But my favourite are the recipes and we might even have a spooky psychic link going on: I posted this just a few hours before this appeared. Hmm!
My recipe requirements today are for something chocolatey, something that’s not going to complain about waiting around for a couple of days until The Roleplayers get at it, and I have a hankering to make brownies but I’ve done ordinary chocolate brownies before. DS came up with the goods! The ingredients and method are pretty much just a copy and paste from the DS version to be honest, with small tweaks where I’ve done things a bit differently.
After Eight Mint Brownies
- 170g butter
- 200g caster sugar
- 120g light brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 70g cocoa powder, sifted
- 40g mint hot chocolate, found in a panic when you realised you didn’t have enough cocoa, sifted!
- 50g plain flour, sifted
- Pinch of sea salt
- 24 After Eight mints
- Preheat the oven to 150C/300F/gas mark 2. Line and grease a small baking tin: I like the Hugh F-W tip of overlapping baking paper to help remove the brownies when they’re cold.
- Microwave the butter to melt it, set aside to cool.
- Mix the sugars and eggs together, beating until the mixture is thick and glossy. (I used a hand-whisk for this but electric would have been easier.)
- Add the vanilla and butter and beat until smooth.
- Fold in the flour, cocoa powder and salt. Be careful not to overmix – this will make for a dense brownie.
- Spoon half your mixture into the pan, making sure it spreads into the corners.
- Lay your after eight mints on top of the mixture in neat rows. I made mine a solid tile – I’m not sure this is what the Sluttery recipe intended. Ah well!
- Add the rest of the mixture on top, spreading it so the mints are totally covered.
- Pop in the oven for about 25-30 minutes until the top is crackling when they’re ready to take out of the oven – push a knife/skewer in to see it it comes out almost clean, but make sure you do this a couple of times – otherwise you might be going straight through a bit of gooey after dinner mint.
- Leave to go completely cold before cutting.
- I had a bit of an issue with peeling off the baking paper from the bottom of these – the sugar in the After Eights made them *very* sticky 😦 If I was going to make them again, I’d use silicone paper instead, I think.
I’m now wondering about putting other types of popular chocolate bars to good use in baking… Crunchie cookies? Malteser muffins? Bounty biscuits?