This was a very experimental cake/brownie, but it was delicious. It comes out as a spongy cake layer on top and a chewy chocolaty, minty layer underneath.
Ingredients (makes 15 large slices)
225g unsalted butter
370g caster sugar
20g cocoa powder
1 tsp vanilla essence
225g plain flour
1/2 tsp baking powder
1/2 tsp salt
16 after eight chocolates
1. Heat the oven to 180c. First of all, melt the butter and the caster sugar in a saucepan. Leave to cool before placing in a bowl and stirring in the cocoa powder.
2. Next, stir in the eggs one at a time. Then pour in the essence and sift in the dry ingredients.
3. Mix thoroughly and then add the after eights, each one broken into four.
4. Place the mixture into a large rectangular baking tray or suitable dish, lined with parchment paper. Cook in the oven for 45 minutes, checking occasionally.