The chocolate peppermint slice is an Australian classic. This version with smooth mint icing and rich chocolate brownie is irresistible.
Ingreadient:
- 250g (1 block) Fairy Cooking Margarine, chopped
- 50g dark chocolate, chopped
- 220g (1 cup) caster sugar
- 55g (½ cup) firmly packed brown sugar
- 4 eggs
- 110g (¾ cup) plain flour
- 25g (¼ cup) cocoa powder
- 185g (3/4 cup) Copha, chopped
- 480g (3 cups) icing sugar mixture, sifted
- 60ml (1/4 cup) milk
- 5ml (1 teaspoon) peppermint extract
- 3-4 drops green food colouring (see tip)
- 150g dark chocolate, chopped
- 75g (1/3 cup) Copha, chopped
Direction:
- Preheat oven to 180°C (fan forced). Grease and line a 20cm x 30cm slice tin. In a large heatproof bowl, combine together Fairy Cooking Margarine and chocolate. Place bowl over a saucepan of lightly simmering water. Stir occasionally until melted. Remove from heat
- Place the sugars, eggs, flour and cocoa in a large bowl, add the Fairy mixture and mix to combine. Pour in the tin and bake for 30 minutes, the centre should still be moist. Set aside to cool for 15 minutes
- Melt Copha in a medium saucepan over low heat. Add the icing sugar and mix well to combine. Stir in the milk and peppermint, then carefully add drops of food colouring until desired colour. Pour over the brownie slice while still warm. Allow to set for 10-15 minutes
