You will need:
- 100g butter, diced
- ½ cup (110g) caster sugar
- 1 egg
- 1½ cups (225g) plain flour
- 2 tbsp cocoa powder
- ¼ tsp salt
- 190g dark chocolate buttons
- 1 tbsp vegetable oil
For The Filling
- ¼ cup butter, diced
- 3 cups icing sugar
- 2 tbsp milk
- 1 tsp peppermint extract
- Green food colour (optional)
Let's make it:
Step 1:
Preheat the oven to 180°C. Line a brownie slice tin (27cm x 17cm) with baking paper.
Step 2:
Place the butter into the bowl of the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer with the scraper paddle attached. Press SOFTEN and mix on speed 2 for 2 minutes, or until softened. Add the sugar and increase to speed 5, mixing for 1 minute, until light and creamy. Add the egg and mix for 1 minute, until fully incorporated. Reduce to speed 2 and add the flour, cocoa and salt and mix for 30 seconds, or until just combined.
Step 3:
Add the chocolate biscuit base to the lined baking tray and spread evenly. Bake for 20 minutes, or until dry and cooked through. Allow to cool completely before icing.
Step 4:
In the cleaned bowl of the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer, add the butter for the filling. Press SOFTEN and mix on speed 2 for 1 minute, or until softened. Add the icing sugar and mix for 2 minutes, gradually increasing the speed to 5, until the sugar has incorporated with the butter. Add the milk, peppermint extract and green food colouring (if using) and continue to mix for an additional 1 minute on speed 3, until creamy.
Step 5:
Spoon the icing onto the cooled chocolate biscuit base. Use the back of a metal spoon to smooth the mixture out evenly, then chill until required. In the cleaned bowl of the mixer, add the dark chocolate and vegetable oil. Attach the HeatSplash™ guard to the bowl and press MELT. Mix on speed 2 to begin
with, gradually increasing the speed to 5-7, over 3 minutes, to help break up the chocolate.Turn off HeatSoft™. Pour the chocolate over the peppermint slice, then chill until set. Slice into squares and enjoy!