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After Eight Brownies with Fondant and Chocolate Ganache

Servings: 12 squares

Ingredients

Brownie:

  • 100g (3½ oz) milk chocolate
  • 6 (approx. 50g / 1¾oz) After Eight mints (see note 1)
  • 150g (⅔ cup) butter
  • 75ml (5 tbs) milk
  • 90g (½ cup) brown sugar
  • 90g (½ cup) white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 60g (½ cup) spelt flour (see note 2)
  • 25g (3¼ tbs) cocoa

Fondant:

  • 16 (approx. 140g / 5oz) After Eight mints (frozen)
  • 2 tablespoons milk
  • 100-150g (2-2½ cups) icing sugar

Ganache:

  • 75g (2½ oz) milk chocolate
  • 75g (2½ oz) dark chocolate
  • 100ml (6¾ tbs) cream

Instructions

  • Freeze 16 After Eight mints (for the fondant and topping). They will freeze quickly, so they won't need to be in the freezer longer than 45-60 minutes.

Brownie:

  • Pre-heat the oven to 170°C (325ºF).
  • Grease and/or line a medium-sized pan or dish (mine is 25cm x 27cm / 9¾" x 10½").
  • Slowly heat the chocolate, 6 After Eights, and the butter in a pan, just until everything has melted. Remove from the heat.
  • In a large bowl, whisk the sugars together with the eggs, then add in the cooled chocolate mixture along with the vanilla.
  • Sift the flour and cocoa together, and stir into the wet ingredients, just until combined.
  • Pour the batter into the prepared pan.
  • Bake for around 25-30 minutes (see note 3)
  • Remove from the oven and allow to cool completely.

Fondant:

  • Remove the After Eights you popped in the freezer earlier, and using a food processor or blender, blitz until they are fairly fine.
  • Take half of the chocolate crumbs and set to one side. Put the other half back in the freezer until later.
  • Add the milk to a bowl and enough icing sugar to make a very thick paste.
  • Stir in the crushed After Eights you had set to one side. Leave until it has thickened even more (the fondant needs to be fairly spreadable but not runny).
  • Spread the fondant over the cooled brownie, and place in the fridge to set for about an hour.
  • When ready, slowly melt the milk and dark chocolate together with the cream. You can either do this carefully in a microwave, or in a Bain Marie .
  • Slowly whisk or stir everything together, then pour over the top of the fondant.
  • Take the remaining After Eight crumbs out of the freezer, and sprinkle over the chocolate/cream mixture.
  • Allow time to set (a further hour) then slice into squares and enjoy (see note 4).

Notes

 
  1. If you can't get hold of After Eights, you can use any chocolate mint (I've included the weight of the chocolates I used to make it easier).
  2. You can use spelt or regular flour for this recipe (just use the same amount).
  3. The texture will vary, depending on how long the brownie is baked for. I baked this one for around 25 minutes, but if you would like a firmer consistency, bake it for the full 30 minutes. 
  4. Just for info purposes: my brownies were fudgy and quite difficult to slice prettily (which is important for my recipe photos). Therefore, I popped them in the freezer for an hour. The ganache doesn't firm up too much, but you get a cleaner cut through the brownie.
 
Disclaimer:
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America (and the rest of the world). I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.