Peppermint Crisp Brownies
45 min·Australian
Peppermint Crisp Brownies
Ingredients
- 1/3 cup strong black coffee
- 250g dark chocolate, roughly chopped
- 180g butter, chopped
- 1 1/2 cups plain flour
- 1/2 cup cocoa powder
- 1 1/2 cups brown sugar
- 3 eggs, lightly beaten
- 4 x 35g Peppermint Crisp bars, roughly chopped
- thick cream, to serve
Instructions
5 steps
- 1
Preheat oven to 180°C. Grease and line a 20cm base measurement square cake pan.
- 2
Place coffee, chocolate and butter into a saucepan. Stir over low heat for 3 to 4 minutes or until smooth and melted. Transfer to a bowl. Cool for 10 minutes.
10 min - 3
Sift flour and cocoa into a bowl. Add sugar. Stir to combine. Make a well in the centre. Add chocolate mixture, eggs and three-quarters of Peppermint Crisp. Stir with a large metal spoon until combined.
- 4
Pour into cake pan. Bake for 45 minutes or until crumbs cling to a skewer inserted into centre. Allow to cool in pan.
45 min - 5
Cut into squares, top with cream and sprinkle with remaining Peppermint Crisp.
Progress
0 / 5 steps
