Choc peppermint slice


  • 150g butter, chopped
  • 150g dark cooking chocolate
  • ¾ cup (165g) brown sugar
  • ½ cup (75g) plain flour
  • 2 tbs cocoa powder
  • 2 eggs, lightly beaten
  • 1 tsp peppermint essence
  • 2 x 35g Peppermint Crisp chocolate bars, chopped


  • 180g dark cooking chocolate
  • 150ml thickened cream


  • 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.