Peppermint Crisp Brownies

These are so moist and so delicious. Any peppermint lover will be in heaven with these.! Found this recipe in Food Ideas magazine. I used all the peppermint crisp in the recipe instead of using any for the garnish, but I think these would be so good served with a dollop of cream on top as the recipe states.

• Ready In: 1 hr 15 mins
• Serves: 16

Ingredients

• 1⁄3 cup strong black coffee
• 250  g dark chocolate, roughly chopped
• 180  g butter, chopped
• 1 1⁄2 cups plain flour
• 1⁄2 cup cocoa powder
• 1 1⁄2 cups brown sugar
• 3  eggs, lightly beaten
• 4 (35 g)  peppermint, crisp bars roughly chopped
•  thick  cream, to serve

Directions

1. Preheat the oven to 180°C 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. Transfer mix to a bowl and cool for 10 minutes.
3. Sift the flour and cocoa into a bowl. Add the sugar and stir combine. Make a well in the centre. Add the chocolate mixture, eggs and three-quarters of Peppermint Crisp. Stir with a large metal spoon until combined.
4. Pour mix into cake pan. Bake for 45 minutes or until crumbs cling to a skewer inserted into centre. Allow to cool in pan.
5. Cut into squares, and if desitred top with cream and sprinkle with remaining Peppermint Crisp.