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Home » Christmas Baking

After Eight Brownies with crushed candy canes

November 16, 2020 by Jane Coupland 6 Comments

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Picture of candy cane brownies with text overlay
Candy cane brownies with text overlay
After Eight brownies with text overlay
Candy cane brownies with text overlay

Decadently rich, dense and fudgy, these festive Candy Cane and After Eight Brownies embrace the season. They are sure to please chocolate and peppermint lovers of all ages. They can be oven-ready in 10 minutes.

Candy cane brownies cut into squares on a worktop
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Contents List show
1 THIS POST CONTAINS AFFILIATE LINKS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
2 Why make this recipe?
3 Ingredients
4 Step by Step Instructions
5 Expert Tips and FAQs
6 Candy Cane Brownies with After Eight centres

It’s fair to say that although I was late to the brownie loving game, I’m now 100% onboard. Today I’m delighted to be sharing these candy cane brownies that have luscious After Eight chocolates baked into centre.

I’ve always had a soft spot for mint chocolate, so these After Eight Brownies topped with crushed candy canes are my idea of festive chocolate heaven. I hope you get seduced by them too.

Squares of After Eight brownies stacked on a box lid

Incidentally, these peppermint After Eight brownies partner well with my candy cane hot chocolate. This drink comes topped with popping candy, just to add to the sense of occasion and fun.

Why make this recipe?

Candy canes are a long-standing symbol of Christmas. And by symbol of Christmas I mean the same way that a gingerbread houses or fairy lights might be. Traditional. Fun. Merry.

Though their exact origin is open to debate, there is no denying that this festive treat can be used to great effect when baking.

In this recipe for After Eight brownies, pieces of crushed candy cane are scattered on top of a white chocolate drizzle. Not only does this give the brownies a truly festive and fun presentation, it also enhances the peppermint flavour.

Crushed candy cane in a grey bowl with white chocolate chips around it.

Believe me, with their undeniably playful style, these candy cane brownies will be snatched up in a flash by hungry chocolate lovers.

Ingredients

The list of ingredients for these After Eight brownies is straightforward:

  • Butter
  • Dark chocolate
  • White sugar
  • Dark Muscovado sugar
  • Eggs & egg yolks
  • Peppermint extract
  • Salt
  • Plain (all-purpose) flour
  • After Eight mints
  • Crushed candy cane (peppermint flavour)

Note that I include eggs and some additional egg yolks in my base batter. This is to encourage that dense, fudgy, gooey and hard to resist texture that this bake is so famous for.

Also note the triple whammy of minty ingredients: peppermint extract, After Eight chocolates and crushed candy cane. These goodies ensure that these deliciously fudgy brownies are fully loaded with festive peppermint flavour.

After Eight mints have been a favourite of mine since before time began. Well, at least 1980 anyway. They are cheap, yet taste fantastic. So it’s really little wonder that I like to occasionally create After Eight recipes to placate this deep-rooted love of mine.

A stack of after eight chocolates in their black wrappers.

After Eight mints are though, very British, so feel free to substitute an alternative in these candy cane brownies if necessary. Really, any after-dinner mint chocolates would work.

  • If in the US good alternatives include Ghiradelli Dark Chocolate Mint Squares or Juniors
  • Over in Australia, York Peppermint Patties would be fine

If you struggle to find any suitable alternative to the After Eights, just double the amount of peppermint extract used within the brownie batter. Okay, the dreamy, creamy chunk of peppermint cream won’t be there, but an unmistakable buzz of festive minty flavour will ring out loud and clear in these brownies.

Step by Step Instructions

Putting aside my After Eight obsession, you’ll be pleased to hear that these candy cane brownies are very easy to make. They can be in the oven in around 10 minutes and create minimal washing up:

  • Melt the butter and chocolate
  • Stir in the sugars
  • Add the eggs & yolks and beat to just combine using a handheld balloon whisk
  • Stir in the peppermint extract, followed by the flour and salt
  • Pour half of the batter into the tin then lay After Eight mints across the top. Top with the remaining batter and bake for around 22 minutes
  • Once cool, drizzle with the white chocolate, scatter the crushed candy cane over the top and cut into 12 squares

So easy. Full recipe details are available in my recipe card further down.

12 squares of candy cane brownies on a grey background.

Expert Tips and FAQs

Tips

  • Above all else, make sure that you will be happy with the fudgy nature of these brownies. If you prefer a light, cakey brownie, then in all honesty, this recipe is probably not for you. For more details on types of brownie (fudgy, cakey or chewy) head over to my post for Mini Egg brownies
  • Always line your baking tin, even if it is labelled as non-stick. Using baking parchment will make it so much easier to remove the brownies from the tin without breaking them
  • My cooking time for these After Eight brownies creates a soft, squidgy and fudgy bake. Extending the cooking time for a few more minutes will result in a slightly firmer bake (but they will not become light and fluffy)
  • Nevertheless, since all ovens vary slightly and brownies are notoriously easy to overcook, check the bake 5 minutes before the end of the listed cooking time. I’d hate for you to accidentally overbake these beauties
  • If things go wrong and you do end up with overbaked brownies, don’t through them out. Instead use them in trifles and ice cream sundaes or make truffles out of them

Frequently Asked Questions

Should I refrigerate them?

Once baked and decorated these brownies are best stored at room temperature for up to 3 days.
Avoid the fridge, as the cool air temperature will turn the candy cane pieces soft and sticky.

Can I freeze them?

Provided you have not added the white chocolate and candy cane topping, the After Eight brownies can be frozen. Defrost fully at room temperature before continuing to decorate
Avoid freezing once the topping has been added, since the candy cane pieces will withstand the cold of the freezer.

Can I leave out the mint chocolates?

If you would like to leave out the After Eight mints, then increase the amount of peppermint extract included in the batter to compensate for the loss of peppermint flavour the chocolates would have provided

Find More Christmas Baking Recipes:

I have quite a list of Christmas recipes, but here are a few reader favourites:

  • Last-Minute Christmas Cake
  • Gluten-Free Mince Pies
  • Peppermint and White Chocolate Meringue Sandwiches
  • Rudolph Chocolate Rice Krispie Treats

Have you made these After Eight brownies? Let me know how you got along by leaving a comment and/ or rating below. I always love to hear from my readers.

Candy cane brownies with after eight mint centre - featured image

Candy Cane Brownies with After Eight centres

Jane Coupland
Decadently rich, dense and fudgy, these festive Candy Cane Brownies with an After Eight centre embrace the season with an easy & fun style. They are sure to please chocolate lovers of all ages.
5 from 7 votes
Print Pin Rate
Course: Baking, Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 22 minutes minutes
Servings: 12
Calories: 302kcal
Prevent your screen from going dark

Ingredients

  • 120 g Butter (unsalted) (½ cup/ 4 ¼ oz)
  • 170 g Dark chocolate (1 cup/ 6 oz)
  • 100 g White sugar (½ cup / 3 ½ oz)
  • 110 g g Dark Muscovado sugar (½ cup/ 4oz)
  • 2 Eggs (large, free-range)
  • 2 Egg yolks (large, free-range)
  • ½ teaspoon Peppermint extract
  • ¼ teaspoon Salt
  • 120 g Plain (all-purpose) flour (1 cup/ 4 ¼ oz)
  • 10 After Eight mints or other peppermint fondant chocolates

Decoration

  • 30 g White chocolate (1 oz)
  • 30 g 1 peppermint candy cane (approx 30g/ 1 oz)
Metric – US Customary

Instructions

Make the Brownies

  • Preheat (fan) oven to 180C/ 350F/ GM4 and line a 7x 7-inch baking tin with butter and parchment
  • Weigh out the sugar and break down any lumps in the muscovado sugar using your fingers
  • Melt the butter and chocolate together in a bain marie
  • Stir in the sugars then add the eggs & yolks and beat to just combine using a handheld balloon whisk
  • Stir in the peppermint extract
  • Sieve the flour and salt into the batter and mix until just combined and no streaks of dry ingredients remain
  • Pour half of the batter into the tin. Cut each After Eight mint in half and lay over the batter (try to visualise how the squares will be cut and aim for a piece in the centre of each cut square)
  • Cover with the remaining batter and bake for 22 minutes
  • Test with a toothpick – insert it into the centre of the brownie – if raw batter is evident on the stick continue to back for another 2-3 minutes and test again. Continue until the toothpick comes out with no raw batter clinging to it
  • Take the tin out of the oven and let the brownie cool completely in the tin

Decorate the Brownies

  • unwrap the candy cane, snap into pieces and then use either a pestle and mortar or the end of a rolling pin to crush it into small chunks
  • Melt the white chocolate and drizzle over the brownie – use a small knife to do this (or pipe for a neater finish)
  • Quicky top with the candy cane chunks – take time to put the colourful side of larger pieces facing upwards and then scatter any smaller chunks over more randomly at the end
  • Before the chocolate sets, cut into 12 pieces and leave to set
  • Stores for 2-3 days in an airtight container

Notes

  • Make sure that you will be happy with the fudgy nature of these brownies. If you prefer a light, cakey brownie, then in all honesty, this recipe is probably not for you. For more details on types of brownie (fudgy, cakey or chewy) head over to my post for Mini Egg brownies
  • Always line your baking tin, even if it is labelled as non-stick. Using baking parchment will make it so much easier to remove the brownies from the tin without breaking them
  • My cooking time for these After Eight brownies creates a soft, squidgy and fudgy bake. Extending the cooking time for a few more minutes will result in a slightly firmer bake
  • Nevertheless, since all ovens vary slightly and brownies are notoriously tricky to cook to perfection, check the bake 5 minutes before the end of the listed cooking time. I’d hate for you to accidentally overbake these beauties
  • If things go wrong and you end up with overbaked brownies, use them in trifles, ice cream sundaes or make truffles out of them

Nutrition Per Serving (Approximate)

Calories:302kcal | Carbohydrates:38g | Protein:3g | Fat:16g | Saturated Fat:10g | Cholesterol:23mg | Sodium:131mg | Potassium:131mg | Fiber:2g | Sugar:26g | Vitamin A:255IU | Calcium:34mg | Iron:2mg
Tried this Recipe? Pin it Today!Mention @littlesugarsnap or tag #littlesugarsnaps!
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Reader Interactions

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  1. Nellie Tracy

    November 24, 2020 at 9:54 pm

    5 stars
    These are the most amazing brownie recipe ever! Love these! Can’t wait to make them for the holidays!

    Reply
  2. wilhelmina

    November 24, 2020 at 3:46 pm

    5 stars
    Holy moly these are amazing! So delicious and perfect for the holidays!

    Reply
  3. Katie

    November 16, 2020 at 10:31 pm

    5 stars
    Looks delicious. I know my family would go crazy for this!

    Reply
  4. Nellie Tracy

    November 16, 2020 at 10:23 pm

    5 stars
    This is an amazing brownie recipe! Can’t wait to make it for the holidays!

    Reply
  5. Aena Rizvi

    March 20, 2020 at 12:12 am

    5 stars
    These are absolutely addictive!! It’s incredible how easy they are to make given how great they taste! Definitely worth a try, you’re never going to regret making these!

    Reply
    • Jane Saunders

      March 20, 2020 at 12:52 pm

      And I don’t regret creating them – thanks for the feedback.

      Reply

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