Peppermint Slice Brownies

Peppermint and chocolate are a winning combination year round!

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Prep Time: 2 hrs 45mins Servings: Makes 16
  • 1 packet Edmonds Double Chocolate Fudge Brownies Mix

    100g butter, softened

    2 eggs

    20ml (1 Tbsp + 1tsp) water

    PEPPERMINT FILLING:

    150g good quality white chocolate, finely chopped

    4 Tbsp cream

    ¼ tsp peppermint essence

    CHOCOLATE GLAZE:

    1 packet Edmonds Double Chocolate Fudge Brownies Frosting mix (from pack)

    10g butter, softened

    1 Tbsp boiling water

    2 large candy canes, crushed

  • 1. Preheat oven to 180°C. Grease a 20cm square cake tin and line the base with baking paper.

  • 2. Place the brownie mix, butter, eggs and water into a medium mixing bowl. Mix with a wooden spoon until well combined and smooth. 

  • 3. Spread the mixture in the prepared tin and bake for 30-35 minutes or until a skewer inserted into the middle comes out clean. Let cool completely in tin.

  • 4. Once cool, combine chopped white chocolate and cream in a small saucepan over low heat and stir until smooth. Stir in peppermint essence. Let cool for 5 minutes and then pour over cooled brownie base, spreading it out in an even layer. Refrigerate until firm, about 1 hour.

  • 5. Once firm, make the chocolate glaze by combining frosting mix, butter and boiling water in a small bowl. Stir until smooth and shiny then pour over the brownie in an even layer. You may need to add extra water to get a pouring consistency.

  • 6. Sprinkle crushed candy cane over the top and refrigerate for 1 hour before removing from the tin and cutting into slices.

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