Peppermint Crisp fudge brownies

By Carmen Niehaus
21 March 2016

Go on, spoil the family today...

Makes about 15 small or 6 large brownies Preparation time: 20 min Baking time: 30 min

  • 200 g dark chocolate, broken into squares
  • 200 ml cake flour, sifted
  • 2 ml (½ t) salt
  • 3 ml (generous ½ t) baking powder
  • 250 ml (1 c) walnuts, chopped
  • 90 ml (6 T) butter
  • 250 ml (1 c) sugar
  • 2 eggs
  • 3 ml (generous ½ t) vanilla essence
  • 16 Peppermint Crisp chocolate squares

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Preheat the oven to 180 °C. Grease a 20 x 25 cm baking tin.

1 Melt the chocolate in a glass bowl over a saucepan of boiling water or in the microwave until just melted, stirring from time to time. Set aside.

2 Sift the flour, salt and baking powder into a bowl and add the nuts.

3 Cream the butter and gradually beat in the sugar. Beat until light and creamy.

4 Add the eggs one by one, beating well after each addition. Mix in the essence and melted chocolate.

5 Fold in the flour mixture and spoon into the baking tin. Bake for 30 minutes.

6 Shortly before the brownies are ready, place the Peppermint Crisp chocolate squares on top. Return to the oven for 3 minutes or until melted.

7 Remove from the oven and spread the melted chocolate over the brownies.

8 Leave to cool in the tin then cut into squares.

You may also like: Peppermint squares

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