• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 200g butter
  • 160g dark cooking chocolate
  • 200g castor sugar
  • A pinch of salt
  • 3 eggs
  • Two drops of peppermint flavoured essence
  • ½ tsp vanilla essence
  • Sifted twice:
  • 13g cocoa powder
  • 125g plain flour
  • 100g roasted chopped almonds
  • Ganache:
  • 150g dark chocolate, chopped
  • 100ml whipping cream


  1. Line a 27cmx18cm lamington tin with greased baking paper. Preheat oven to 180°C.
  2. Melt butter and dark cooking chocolate in a bowl over simmering water. Remove and put aside to cool.
  3. Beat eggs, sugar, salt and essence until light. Add in melted chocolate and mix well.
  4. Fold in sifted flour and cocoa mixture to combine. Stir in chopped almonds with a spatula.
  5. Pour mixture into prepared pan and bake for 30-40 minutes. When done, allow brownies to cool for 10-15 minutes. Turn out onto a wire rack, then pour topping over brownies and refrigerate until set.
  6. To prepare topping, melt cream in a bowl over simmering water then add in chocolate.
  7. Stir until chocolate has melted. Remove from heat and leave to cool slightly.

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