This one caught my eye and held it long enough for me to print out the recipe, scan the ingredients, and pick up a box of After Eights when I went out to get the Saturday papers yesterday. (The flowering plant is a ‘false’ forget-me-not or Brunnera macrophylla – Jack Frost in case you’re wondering.)
However as I never really read recipes properly to start with I didn’t realise that the full quantity for this little delight called for 2lbs/1kg of minty chocolate! So I thought I would make a half portion and then I would have plenty. As it turns out there are exactly three hundred grams of mint thins in a box of After Eights, so I knew it wouldn’t look quite right but even so I was committed to having a go…. I would like very much to make my own mints next time and use the wonderful Mitcham mint essence that I put in our favourite muffins, which are the green mint and choc chip ones….
Further investigation of the cupboards revealed that the block of Willie’s cacao had either been eaten by Australian spiders, or simply been mislaid. So I used the next best thing, which was some very brittle 85% I had stocked up on when it was on offer at the Co-op.
I reduced the sugar in the recipe a bit to compensate for the sugar in the chocolate and hoped for the best.
As I only made a half portion I adjusted the timing and the temperatures and crossed my fingers.
If you fancy having a go, the best thing is to read the original post on David Liebovitz’s blog as my version isn’t exactly the way it was written. I started off baking them at 200 C fan, then turned them down to 180 C Fan and generally muddled about, so I wouldn’t want you to follow me particularly.
My box of 300 g After Eight mints gave me just under two layers of middle by the time I had finished arranging them. It seemed like a lot to start with, but for the look of the thing more would have definitely been better!
It’s quite hard to cut as the mints tend to shatter as you cut through, there are lots of broken up ones that will have to be eaten first (that’s going to be a real self-sacrifice of course). I have frozen the best ones to give to guests (or that’s the theory). I am easily pleased when it comes to brownies. And these are very pleasing indeed.
Thank you David Liebovitz!
Edit: Since making these David L has amended his post to double the amount of sugar (if you’re using his gram weights which I did as I don’t get on with cups)… so… as I made these with slightly under half the amount of sugar that they’re supposed to have they came out quite nicely. Isn’t that interesting? Maybe they would be fudgier with more sugar though….I did notice that the egg/sugar/vanilla/coffee extract mix didn’t get really stiff when I beat it up even though I ran it at top speed for ages. I’m so glad I didn’t write my version out. Knew there was a reason! If you want to make them like I did then use half the sugar given in the recipe.
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