1
Preheat the oven to 160C (140C fan-forced). Grease a 20cm square cake pan. Line base and sides with baking paper.
2
Place the butter, chocolate and sugar in a medium saucepan over medium-low heat. Cook, stirring often, until melted and smooth. Set aside for 15 minutes to cool.
3
Sift in the flour and cocoa and stir until smooth. Stir in the eggs and essence until well combined. Pour into prepared pan. Bake for 25 minutes or until a skewer inserted into the centre of slice comes out with cooked, moist crumbs clinging. Cool in pan.
4
To make the ganache, place the chocolate in a heatproof bowl. Place the cream in a small saucepan over low heat. Bring to just below a simmer and pour over the chocolate. Set aside for 5 minutes, then stir until smooth.
5
Spread ganache over brownie and decorate with the Peppermint Crisp. Set aside for 30 minutes before cutting into squares to serve.