- 150g butter
- 125g plain chocolate
- 285g caster sugar
- 3 medium eggs, beaten
- 1 tsp peppermint extract
- 150g pecan nuts, chopped
- 225g plain chocolate chips
- 30g liquid glucose
- 125g strong plain flour
- 100g peppermint bark, broken into small pieces
- Preheat the oven to 180°C/Gas 4. Grease the tin and the insert with a little Cake Release or melted butter.
- Melt the butter and plain chocolate in a large saucepan over a low heat. Once fully melted, remove from the heat and add the sugar. Stir to ensure it is well mixed a few minutes doing this will ensure the brownies are not gritty when cooked.
- Add the eggs one at a time, stirring well between each addition. Add the peppermint extract, nuts and chocolate chips and mix well.
- Stir in the liquid glucose and add the flour. Stir to make sure the flour is thoroughly mixed.
- Pour the mixture into the tin, making sure the top is even. Place the divider into the tin and bake in the centre of the oven for 25-30 minutes, or until a skewer inserted into the centre comes out slightly sticky. (Don’t keep cooking the brownies until the skewer comes out clean or they will be overcooked and dry.)
- Remove from the oven and place the tin on a cooling rack. Sprinkle the peppermint bark over each portion.
- Allow to fully cool in the tin, then lift out and remove the divider. Remove your perfectly proportioned brownies from the tin, ready to serve or gift.