For the Brownies:
- 150g plain chocolate
- 125g unsalted butter
- 200g caster sugar
- 2 large, free range eggs
- 1 tsp peppermint extract
- 75g plain flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
For the Frosting:
- 150g full fat cream cheese, fridge cold
- 100g unsalted butter, softened
- 250g icing sugar
- 50g plain chocolate, melted
- crushed candy cane for decoration
Preheat the oven to 175C and grease and line an 8×8″ brownie pan with baking parchment. Set aside.
In a large, heavy bottomed sauce pan set over a medium low heat melt the chocolate and butter together until smooth. Remove from the heat and allow to cool for 5 minutes.
Whisk in the peppermint extract followed by the sugar and the eggs, one at a time, mixing well between each addition. Stir through the flour and cocoa powder until just combined, do not over mix or you could be left with a cakey brownie. Spread the batter in the prepared pan and bake for 20 minutes. Allow to cool completely before removing from the tin.
To make the frosting beat the cream cheese, butter and icing sugar together in the bowl of an electric mixer until light and fluffy. Spread the cooled brownies with the frosting and drizzle over the cooled melted chocolate. Decorate with crushed candy cane. Allow to set for at least an hour before cutting into 16 bite sized squares.
The un-iced brownies can be wrapped in clingfilm and frozen for up to a month.
You can swap out the peppermint extract for orange and decorate with chopped Terrys Chocolate Orange.