Brownie is good as it usually comes, but why not add peppermint filling and chocolate ganache? This is a real adults brownie… so rich you really will only eat one piece!
400g good quality chocolate (I used Whittakers 50% dark block)
1 1/4 C soft brown sugar
1 tsp vanilla extract
1 Tbsp cocoa powder
3/4 C flour
3/4 tsp baking powder
Melt together butter and chocolate either in the microwave, or over a gentle heat on the stove.
Remove from heat and allow to cool until warm. Stir in the sugar, vanilla, cocoa, flour, baking powder and eggs until combined.
Pour into a square 20cm pan, lined with baking paper. Bake at 170C for about 1 1/4 hours until the centre is set (but still soft!) The longer you bake the drier it gets, so for the ultimate squidgy brownie the time about should be about right.
Allow to cool in the tin.
2 C icing sugar
2 Tbsp cream
115g butter, softened
3/4 tsp peppermint essence
Green food colouring (a couple of drops)
Beat all together for about a minute until combined. Spread over the cooled brownie and the refrigerate for about an hour to set.
130g dark chocolate (this makes the total chocolate amount exactly two Whittakers 50% blocks as they always weight a bit more than the packet says)
1/8 C cream
1 tsp butter
White chocolate chips or melts to decorate
Break up the chocolate then melt with the cream and butter in the microwave in 20 second intervals.
Gently spread over top of the cooled peppermint icing, then tap down on the bench firmly to help it settle evenly.
Before it sets, melt a small amount of your white chocolate and pipe lines across the top of the brownie. Taking a sharp knife knife, drag the tip through the ganache, across the lines from one side to another. Repeat at 3-4cm intervals, then turn your pan around and do the same going the other way. (See photos below)
Return to the fridge to set, then cut into small pieces to serve. Makes about 25 small pieces.
Here are the pictures showing the pattern on top: