from InstaCake Cards
After Eight Mints brownies is one of InstaCake Card’s owner Sarah’s all-time favourites! This is what led to her creating one of their newest holiday flavours, Double Chocolate Brownie with Peppermint Frosting.
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
Instructions
Preheat oven to 350°F (180°C). Coat 9×13-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.
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.
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.
Nada’s Tips & Tricks: My grandkids love mint in everything – cookies, ice cream, etc. so this recipe was a big hit. You can substitute crushed candy canes or other chocolates/candies as well.
Contents and images used with permission by InstaCake Cards. https://instacakecards.com/
