Peppermint crisp is a beloved South African chocolate bar, we find all kinds of ways to include it in baking and desserts . These brownies are so moreish it’s hard to stop at having just one.
Makes 28 squares
250ml castor sugar
200g dark chocolate , chopped
5ml vanilla extract
250ml cake flour
2x49g bars of peppermint crisp chocolate
50ml castor sugar
250ml icing sugar
30ml cocoa powder
49g bar of peppermint crisp
Preheat the oven to 180C
Line a 20×24 brownie pan with nonstick baking paper.
Combine the butter, castor sugar and chocolate in a pot. Place over a low heat stirring until the chocolate is melted. It is so important not to overheat the mixture here as it can seize up and ruin the mixture . Remove from the heat and set aside to cool for a few minutes.
Add the eggs one at a time , mixing well after each addition . Mix in the extract . Carefully mix in the flour. Break up the peppermint crisp ( I find the easiest way to do this is to bash the sealed packet with a rolling pin then fold this into the chocolate mixture . Pour into the prepared pan. Bake for 30-40 minutes. Remove from the oven and cool in the tin.
Icing: Combine the butter, water and castor sugar in a small pot and heat until the butter melts. Sift the icing sugar and cocoa and add to the mixture mixing until smooth. Immediately spread over the brownies and grate over the peppermint crisp. Leave to set. Remove from the pan and cut into squares to serve.