3 Coles Australian Free Range Eggs, lightly whisked
⅔ cup (100g) plain flour, sifted
¼ cup (25g) cocoa powder, sifted
¾ cup (120g) icing sugar mixture
1 tbs milk
¼ tsp peppermint essence
35g Peppermint Crisp chocolate bar, finely chopped
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 190°C. Line a 20cm square cake pan. Line base and sides with baking paper, allowing sides to overhang.
Step 2
Stir butter and chocolate in a saucepan over medium-low heat until smooth and combined. Remove from heat. Stir in brown sugar. Set aside for 5 mins to cool.
Step 3
Stir in egg, flour and cocoa powder. Pour into prepared pan. Bake for 25 mins or until just firm to touch. Set aside in pan to cool completely.
Step 4
Remove brownie from pan. Combine icing sugar, milk and peppermint essence in a small bowl to make a runny icing. Drizzle brownie with icing. Sprinkle with Peppermint Crisp. Set aside for 15 mins or until set. Cut into pieces.
