Peppermint Crisp Brownies – a delicious recipe with black coffee, dark chocolate, butter, flour, cocoa powder, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180C Grease and line a 20cm base measurement square cake pan.
2
Place the coffee, chocolate and butter into a saucepan & stir over a low heat for 3 to 4 minutes until smooth and melted.
3
Transfer mix to a bowl and cool for 10 minutes.
4
Sift the flour and cocoa into a bowl.
5
Add the sugar and stir combine.
6
Make a well in the centre.
7
Add the chocolate mixture, eggs and three-quarters of Peppermint Crisp.
8
Stir with a large metal spoon until combined.
9
Pour mix into cake pan.
10
Bake for 45 minutes or until crumbs cling to a skewer inserted into centre.
11
Allow to cool in pan.
12
Cut into squares, and if desitred top with cream and sprinkle with remaining Peppermint Crisp.
1304
kcal
Calories
65
g
Fat
166
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ⅓ cup strong black coffee, 250 g dark chocolate, roughly chopped, 180 g butter, chopped, 1 ½ cups plain flour, and more.
Yes, Peppermint Crisp Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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