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For the brownies:
225g good-quality dark chocolate
225g butter
300g caster sugar
3 large free range eggs, beaten
1 tsp vanilla extract
100g plain flour
1tsp baking powder
1 tsp pure peppermint extract
For the chocolate glaze:
100g of good quality dark chocolate
30g of butter
50g of icing sugar, sifted
75ml of double cream
6 candy canes, roughly crushed
22 x 30cm baking tin
Heatproof bowl x 2
Saucepan
Hand-held electric mixer
Sieve