After Eight Brownies

1. Hacka den mörka chokladen grovt och lägg i en värmetålig skål tillsammans med After Eight-choklad.
2. Värm upp grädden och dra bort från plattan precis innan den börjat koka upp och häll den över chokladen.
3. Blanda försiktigt med slickepott eller träslev tills all choklad smält helt.
4. Plasta in skålen och låt den vila i kylskåpet tills den fått en bredbar konsistens och täck sedan din brownie med den.

Do this:
1. Preheat the oven to 160 degrees.
2. Melt the After Eight chocolate in the microwave or over a water bath.
3. Melt the butter over low heat. Pour into a bowl.
3. Add the powdered sugar, cocoa, After Eight, salt, vanilla sugar and mix together.
4. Whisk one egg at a time.
5. Finally add flour and mix to a smooth batter.
6. Coat a baking pan with parchment paper and pour the batter.
7. Bake in middle of oven for about 25-30 minutes. Let cool completely before spreading the glaze

Ingredients (frosting):
150 g dark chocolate
1.25 dl heavy cream
32 g (4 plates) After Eight chocolate

Do this:
1. Chop the dark chocolate coarsely and place in a heatproof bowl with After Eight chocolate.
2. Heat the cream and remove from the heat just before it starts to boil and pour it over the chocolate.
3. Mix gently with a spatula or wooden spoon until all the chocolate has melted completely.
4. Wrap the bowl and let it rest in the refrigerator until it has achieved a spreadable consistency, and then cover your brownie with it.