Chocolate Brownies with After Eight
To prepare these delicious chocolate and mint brownies, start by placing the butter in a saucepan over low heat. Stir constantly, being careful not to burn it, until the butter is completely melted. Once melted, add the water and sugar, continuing to stir with a spatula. It is important for the sugar to dissolve completely in the butter and water mixture. When the sugar is fully melted and the mixture becomes homogeneous, add the chocolate chopped into small pieces. Keep the mixture on low heat and stir until the chocolate is completely melted. Once you have a fluid composition, remove the saucepan from the heat and transfer the mixture to a bowl. Let it cool for 15 minutes.
In the meantime, take another bowl and mix, using a whisk, the flour with the baking soda and salt. This step is essential to ensure an even texture of the brownies. After the chocolate mixture has cooled, add the first egg. Use a mixer to incorporate the egg into the composition. Once it is fully integrated, add the second egg and continue mixing. Then, starting with the flour mixture, gradually add a portion while continuing to mix on low speed. This will help prevent the formation of lumps.
After all the flour is well incorporated, cover the bowl with plastic wrap and let the dough cool in the refrigerator for an hour. This step is crucial to achieve fluffy and delicious brownies. During this time, unwrap the mint chocolates and set them aside, preparing for the final stage.
Preheat the oven to 170 degrees Celsius (gas mark 3). Remove the dough from the refrigerator and, using a spoon, take portions of dough and form balls. Place them on a baking sheet lined with parchment paper, leaving a space of 4-5 cm between them, as they will expand during baking. You may need to bake in two batches, depending on the size of the baking sheet. Bake for 10 minutes, then transfer the brownies to a cooling rack.
Meanwhile, while they are warm and soft, place a piece of mint chocolate on top of each brownie, pressing gently to incorporate it. Sprinkle 3-4 flakes of salt for a perfect contrast of flavors. Allow the brownies to cool to room temperature before serving. It is important not to bake the brownies for more than 10 minutes, as you risk them becoming dry. These chocolate and mint brownies are perfect to enjoy alongside a cup of coffee or tea, turning any moment into a true celebration of flavors.
Ingredients: For 18-20 brownies: 85 g butter (80-82%) 125 g Muscovado sugar (brown sugar with molasses) 1 tablespoon water (15 ml) 100 g 70% chocolate without lecithin broken into smaller pieces 2 organic eggs at room temperature 165 g white wheat flour 3/4 teaspoon baking soda 1/4 teaspoon sea salt or fine pink salt 18-20 pieces After Eight chocolate Maldon sea salt flakes (optional)
