| Cook Time | 30 minutes |
| Servings | serves |
Ingredients
- ½ packet Plain Sweet Biscuits chopped
- 75 grams Unsalted Butter melted
- 250 grams Peppermint Chocolate broken into squares
Filling
- 150 grams Unsalted Butter chopped
- 250 grams Dark Chocolate chopped
- 1 ½ cups Brown Sugar
- 3 Eggs lightly beaten
- 1 cup Plain Flour
Icing
- 1 / 4 cup Icing Sugar
- 2 teaspoons Hot Water
- Peppermint Extract to taste
- Green Food Colouring
Ingredients
Filling
Icing
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Instructions
- Grease a 19 cm x 30 cm lamington pan. Line base and sides with baking paper.
- Process biscuits until mixture resembles fine crumbs. Add butter. Process until combined. Press over base of prepared pan.
- To make filling, melt butter and chocolate in a heatproof bowl over a pan of simmering water. Remove. Using a wooden spoon, stir in sugar and eggs. Add flour. Mix well.
- Pour filling over base. Scatter with chocolate squares and push in.
- Cook in a moderate oven (180C) for about 30 minutes, or until cooked when tested. Transfer to a wire rack. Cool in pan.
- To make icing, blend icing sugar and water in a bowl until smooth. Add essence and colouring to taste.
- Drizzle icing over brownie. Allow to set. Remove from pan.
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