Peppermint Bark Brownies

Makes 18

Made using our Lakeland Brownie Tin


  • 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


  1. Preheat the oven to 180°C/Gas 4. Grease the tin and the insert with a little Cake Release or melted butter.
  2. 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.
  3. Add the eggs one at a time, stirring well between each addition. Add the peppermint extract, nuts and chocolate chips and mix well.
  4. Stir in the liquid glucose and add the flour. Stir to make sure the flour is thoroughly mixed.
  5. 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.)
  6. Remove from the oven and place the tin on a cooling rack. Sprinkle the peppermint bark over each portion.
  7. 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.