Peppermint Crisp Brownies

From SFI Sept/2003 Page 71

Ingredients

• 250g dark chocolate, roughly chopped
• 180g butter, chopped
• 1½ cups plain flour
• ½ cup cocoa powder
• 1½ 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.