I’ve been wanting to make a gluten free After Eight brownies recipe forever. One of the first recipes I ever posted was for vegan After Eight brownies and I’ve been wanting to make a GF version for even longer than I’ve had to be gluten free. But it took a while to get right, and I’m so excited I finally have a batch to share.
Just like the original batch, this recipe has a delicious layer of mint thins in the middle. The mint cream melts as they cook, leaving a gooey mint layer in the centre as they cool.
I know that After Eights and/ or mint chocolate is heavily associated with Christmas, but these aren’t decorated with anything festive or containing added candy canes or anything like that so they’re perfect all year round. I love mint chocolate, and with the majority of vegan chocolate being dark, mint is a perfect flavour combination.
Ingredients choices
Like many of my other bakes, this recipe contains a mix of oat flour and GF flour. This blend is used to help them rise without compromising on texture.
You can make these brownies richer or sweeter depending on your choice of chocolate and milk. A darker cocoa percentage will provide a richer brownie. And I opted to use chocolate soy milk to make these more chocolatey, but you could also use an unsweetened nut/ soy or oat milk if you don’t want yours to be as rich.
After Eights?
Let’s get this out of the way. No, After Eights are not vegan. However, several other brands of mint thins are. My original recipe used Tesco own brand mint thins. In this recipe, I used the Divine ones. Both taste just as good as the well known branded version and any form of mint thin, or even a mint cream, will work in this recipe.
Nutritional Information
Each brownie contains 240 calories, 2.4g of fibre and 3g of protein. Although this recipe is not particularly rich in any vitamins or minerals, each brownie does provide 10% of the recommended daily amount of vitamin E, and between the dark chocolate and raw cacao powder, each one also provides 2mg of iron.
Further Information: How Much Iron Do You Need?
Storage
Store in an airtight container in a cool place after they’ve cooled and this recipe should keep for 5 days.
Do not freeze the brownie batter, and I don’t recommend freezing the cooked brownies either.
GF Vegan After Eight Brownies
Vegan and gluten free ‘After Eight’ brownies recipe with a gooey mint chocolate centre.
This recipe is gluten free, dairy free, and vegan. It can be soy free and nut free depending on your choice of dairy alternatives.
GF Vegan After Eight Brownies
Ingredients
- 100 g GF oat flour
- 70 g GF self raising flour
- 170 g golden caster sugar
- 1 cup dairy free milk I used chocolate soy
- 4 tbsp sunflower oil
- 3 tbsp raw cacao
- 100 g dark peppermint chocolate
- 10 vegan mint thins
- 2 tsp peppermint extract
Instructions
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Preheat your oven to 180 degrees and line an oven friendly baking dish. I used an 8×8 brownie tin.
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Melt your chocolate in a heatproof bowl over a pan of boiling water.
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Sieve your flours and raw cacao to ensure a smooth mixture. Once done, stir in the sugar until dry ingredients are fully combined.
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Now stir in the melted chocolate, oil, peppermint extract and milk until fully combined. Mixture should be quite thick. It should thicken as you stir, don’t worry it appears thin at first.
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Now pour approximately two thirds of your mixture into your lined baking dish.
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Then place mint thins over this layer. It should take about 8-10 to cover the bottom layer.
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Pour the remaining mixture into over the top of the mint thin layer.
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Place on the middle shelf of the oven and bake for approximately 25-30 minutes.
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When brownies are cooked, allow them to cool and set then slice into twelve pieces.
Serve and enjoy!
Are you a fan of mint chocolate all year or is it purely a Christmas ingredient in your house?
Until tomorrow,
Sophie
Oh wow that brownie looks amazing darling
I’ve just showed this recipe to my mother in law and she’s headed straight out to get the ingredients! Thanks for the tip about the mint thins from tesco!
Milli x – https://millidavison.co.uk/
This sounds like an amazing recipe Sophie! I love a good After Eight mint and it’s so clever to include it in the middle of the brownie. Thanks for sharing.