The chocolate peppermint slice is an Australian classic. This version with smooth mint icing and rich chocolate brownie is irresistible.
Brownie base
Ingredients
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
Method
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
Peppermint cream
Ingredients
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)
Method
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
Tips & Hints
You can leave out the food colouring if you prefer a white mint slice
Chocolate topping
Ingredients
150g dark chocolate, chopped
75g (1/3 cup) Copha, chopped
Method
In a medium heatproof bowl, combine together the chocolate and Copha. Place bowl over a saucepan of lightly simmering water. Stir occasionally until melted. Remove from heat
Pour the chocolate over the peppermint, tilt to cover and put in the fridge to set for 10-15 minutes. Slice into 15 squares
