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Peppermint Crisp Brownies

From SFI Sept/2003 Page 71


  • 250g dark chocolate, roughly chopped
  • 180g butter, chopped
  • 1 cups plain flour
  • cup cocoa powder
  • 1 cups brown sugar
  • 3 eggs, lightly beaten
  • 140g Peppermint crisp chocolate, chopped

What to do

  1. Grease and line baking tin.
  2. Preheat oven to 180°C/356°F
  3. Melt butter and chocolate in a saucepan, stirring over low heat.
  4. Transfer to a bowl and cool for 10 mins.
  5. Sift in flour and cocoa. Add sugar. Stir and make a well.
  6. Add choc-mixture, eggs and peppermint chocolate. Combine with a large metal spoon.
  7. Pour into cake pan/tin. Bake for 45 mins, or until crumbs cling to a skewer inserted into centre.
  8. Allow to cool in pan. Cut into squares.
  9. Eat.
  10. Eat some more.
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