Peppermint Crisp Brownies

• 13 cup strong black coffee
• 250 g dark chocolate, roughly chopped
• 180 g butter, chopped
• 1 12 cups plain flour
• 12 cup cocoa powder
• 1 12 cups brown sugar
• 3 eggs, lightly beaten
• 4 (35 g) peppermint, crisp bars roughly chopped
• thick cream, to serve

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.

black coffee, dark chocolate, butter, flour, cocoa powder, brown sugar, eggs, peppermint, cream

Taken from www.food.com/recipe/peppermint-crisp-brownies-444754 (may not work)