Gluten-Free After Eight Brownies
I know… it’s been a while! I’ve been flat out with my cake business and online bakery lately, so I’m a bit behind on posting new recipes. But that’s a good thing, right? A huge thank you to all of my lovely customers who’ve been keeping me busy, you’re the best. 💕
Now that I’ve had a chance to catch up, I’m back with a recipe that is so worth the wait.
The Perfect After-Dinner Treat
These Gluten-Free After Eight Brownies are rich, fudgy, chewy, and packed with that classic mint chocolate flavour we all love. If you’re looking for a way to elevate your usual brownie game, this is it. That sweet hit of mint makes them ideal for serving after dinner, especially during the colder months or around Christmas.
While I don’t usually snack on dark chocolate on its own, I love using it in bakes and when you pair it with mint? Absolute perfection. The bitterness of the chocolate and the sweet, cool filling of After Eights work beautifully together. Every bite melts in your mouth with that signature minty finish.
This recipe is incredibly easy to throw together. It’s perfect if you want something indulgent but don’t want to fuss. These brownies slice beautifully, look stunning when stacked or served on a platter, and never last long in my house.
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
Gluten-Free After Eight Brownies
These Gluten Free After Eight Brownies are rich, fudgy, and packed with cool mint flavour. A delicious after-dinner treat made with dark chocolate and classic After Eights.
Ingredients
Instructions
- Preheat your oven to 160C Fan/180C/Gas 4 and prepare a 9x9'' square tin with non-stick baking paper.
- Melt together your butter and chocolate in a microwave until completely melted.
- Sieve together your cocoa powder and gluten free flour in a bowl. Mix until combined, then put to one side.
- In another bowl add your eggs, mint extract and pour in your sugars. Beat together until combined.
- Next fold in the your flour and cocoa powder mix. Ensure it's fully folded in.
- Once the chocolate and butter mixture is cooled to room temp, pour it into your mixture. Fold until combined.
- Pour half of your brownie batter into your prepared tin.
- Lay your After Eights over your brownie batter then pour over the remaining brownie batter.
- Bake for about 25 mins. Your brownies will still wobble a little as they set more as they cool.
When completely cooled cut into 9 - 12 squares.
- melt some white chocolate with a drop of green food colouring and drizzle over your brownies then top each slice with another After Eight.
Notes
These brownies are best made with good-quality dark chocolate for that perfect rich flavour.
Add the After Eights either as a layer in the middle or pressed gently on top of the brownie batter before baking.
Let the brownies cool fully before slicing, this helps them set and gives the best texture.
When making the white chocolate drizzle add oil based food colouring as water based colours will cause your white chocolate to seize.
Store in an airtight container at room temperature for 3–4 days, or refrigerate for up to 1 week.
These freeze well! Wrap individually and freeze for up to 2 months.
Serve slightly warm with a scoop of vanilla ice cream for a truly decadent dessert.
