Choc-peppermint brownies

January 19, 2010 (Last Updated: July 20, 2017)
Choc-peppermint brownies

Recipe by Donna Hay

Choc-peppermint brownies

Serves: 12
Cooking Time: 50 mins


  • 115g dark chocolate, chopped
  • 90g butter
  • 220g castor sugar
  • 3 eggs
  • 75g cake flour

  • 400g icing sugar, sifted
  • 40ml boiling water
  • 5ml peppermint extract

  • 300g dark chocolate, chopped
  • 250ml fresh cream



Preheat the oven to 180°C. Place the chocolate and butter in a saucepan over low heat and stir until melted and smooth. Set aside.


Place the sugar, eggs and flour in a bowl with the chocolate mixture and mix to combine. Spoon into 12 x 125ml (½ cup) muffin tins lined with non-stick baking paper. Bake for 25 – 30 minutes or until cooked when tested with a skewer. Cool in tins for 10 minutes.


To make the peppermint icing, place the icing sugar, water and peppermint extract in a bowl and stir until smooth. (Add more water if icing is too stiff.) Use a palette knife to spread the cakes with the icing.


To make the chocolate ganache, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth. Spoon over the cakes and serve warm.

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