Candy Cane Brownies

Fudgy, deep chocolate brownies topped with a soft pink peppermint frosting and a shower of crushed candy canes. They are the easiest holiday bake on the tray and they disappear first every time. Use a slab of Smitties Peppermint Bark in the batter for extra crunch.

Ingredients

• 1 cup (225 g) butter
• 200 g dark chocolate, chopped
• 1 1/2 cups (300 g) sugar
• 4 eggs
• 1 tsp vanilla extract
• 1 cup (125 g) flour
• 1/4 cup (25 g) cocoa powder
• 1/2 tsp salt
• 100 g Smitties Peppermint Bark, chopped

Peppermint frosting

• 1/2 cup (115 g) soft butter
• 2 cups (250 g) icing sugar
• 2 tbsp milk
• 1/2 tsp peppermint extract
• A drop of pink food colouring
• 4 candy canes, crushed

Method

1. Heat the oven to 175°C (350°F) and line a 23 x 33 cm (9 x 13 in) pan with parchment.
2. Melt the butter and dark chocolate together, then whisk in the sugar, eggs and vanilla.
3. Fold in the flour, cocoa and salt, then the chopped peppermint bark.
4. Spread in the pan and bake 25 to 28 minutes, until just set in the middle. Cool completely.
5. Beat the frosting ingredients until fluffy, spread over the brownies and scatter with crushed candy canes.
6. Chill 20 minutes, then cut into 24 squares.