MAKES 12 PREPARATION: 30 MIN COOKING: 40 MIN CHILLING: 2HRS
150g chocolate, chopped 375ml (1½c) castor sugar 125ml (½c) brown sugar 4 eggs
5ml (1t) vanilla essence pinch of salt
125ml (½c) flour
60ml (¼c) cocoa powder
115g butter, softened 500ml (2c) icing sugar 30ml (2T) milk
150g Peppermint Crisp bar, crushed
1 drop green food colouring (optional)
200g dark chocolate
Preheat the oven to 180°C and line a 18-cm square baking pan with aluminium foil (let the edges hang over).
1 BROWNIES Melt the butter and chocolate in a saucepan over medium heat, stirring constantly. Remove from the heat, pour into a large mixing bowl and allow to cool for 10 minutes.
2 Whisk the two sugars into the cooled chocolate mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla essence.
3 Gently fold in the salt, flour and cocoa powder. Pour the batter into the baking pan and bake for 35 minutes. A toothpick inserted in the centre should come out with only a few moist crumbs.
4 Set the pan on a wire rack and allow the brownies to cool completely. Lift out of the pan (using the foil overhang) and put on a baking sheet.
5 MINT LAYER In a bowl, beat the butter for about 2 minutes, until smooth and creamy. Add the sugar and milk and beat for 2 minutes. Add the crushed Peppermint Crisp and food colouring, if using, and beat.
6 Ice the cooled brownies on the baking sheet, and put the sheet in the refrigerator for at least 1 hour. 7 CHOCOLATE LAYER Melt the butter and chocolate in a saucepan on medium heat, stirring constantly, for about 5 minutes.
8 Once melted, whisk lightly and pour over the set mint layer. Spread with a butter knife or spatula. Put the brownies in the refrigerator on the baking sheet and chill for 1 hour to set. Cut into squares and serve.