This Recipe comes from Essentials magazine March 2013 Issue


For The Brownies


325g Dark Chocolate chopped into small pieces

250g Unsalted butter , cut into chunks

400g Caster sugar

5 Large Eggs Beaten

A Quarter of Tsp Peppermint Essence

200g Plain flour

16 After Eight Mints ( Cheap versions work just as well!!)


For The Glaze


75g Dark chocolate broken into small pieces

75g Unsalted Butter chopped into small squares

A quarter of A Tsp Peppermint Essence

100g Icing Sugar


1) Heat oven to 150c and line the base and sides of a 20cm square tin with greaseproof paper. Melt the chocolate and butter in a bowl set over a pan of barely simmering water until smooth, stir in the sugar , eggs , peppermint essence and a pinch of salt until smooth , then fold in the flour.

2) Pour half the mixture into the prepared tin , lay the mints on top then pour on the remaining mixture. Smooth the top and bake for 40 mins. Leave to cool in the tin. Transfer to a chopping board and chill for 1 hour.

3) To Make the glaze , melt the chocolate , butter and peppermint essence in a bowl set over a pan of simmering water until smooth and set aside. Mix the icing sugar with a few drops of boiling water  until just runny.

4) Spread the glaze over the cooled brownies, drizzle icing over them in long straight lines , then use a cocktail stick up and down through the lines to “Feather ” Chill until just firm then cut into 16 squares.