This recipe is for brownies with a layer of mint chocolate running through. They are fantastic cut up into small squares and served with coffee after dinner.

If you have never made brownies before, they are really easy - provided you have a brownie tin. It is square with approx 20 cm sides and sides about 3 cms deep.

I have made the recipe even easier by confining the method to just one pan - must less washing up.



Ingrediants

125g dark chocolate
125g butter
2 eggs
200g caster sugar
1 teaspoon of vanilla extract
75 g of plain flour
Approx 10 After Eight mints


Method

1. Melt the butter and chocolate together in a large pan. (Use a low heat.) Allow to cool a little. Add the sugar.

2. In a small bowl, beat the eggs, add the vanilla. Add to the chocolate mixture.

3. Then add the flour and mix until smooth.

4. Grease and flour baking tin ( or just use baking paper to line.)

5. Pour in half the chocolate mixture and smooth over. Put a single layer of after eights over the chocolate mixture. Then pour over rest of chocolate mixture and smooth over.

6. Cook at gas mark 4/180 degrees C for approx 20 minutes. Check the mixture at 15 so as to stop the brownies getting dry. The mixture will appear dry on the top but make sure it is 'firm' and not wobbly in the middle of the tray. The only difficult thing about brownies is to get them out of the oven at the right time.

7. Allow to cool in tray and then divide. Do small squares as these taste lovely but are rich.