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Chocolate Peppermint Crunch Brownies


  • 220 grams Chocolate (I used Haigh's Peppermint Crunch Dark Chocolate Bar)
  • 1 cup (140 grams) All Purpose Flour
  • 1/4 (roughly 2 grams) teaspoon Baking Powder
  • 1/4 (roughly 2 grams) teaspoon Coarse Sea Salt
  • 20 grams Cocoa Powder
  • 45 grams of Chocolate Chips
  • 100 grams of Granulated Sugar
  • 100 grams of Butter
  • 2 large Eggs


  • Preheat oven to 170 degrees Celsius (fan forced). Line a square cake tin (or a square 8 x 8 pan) with baking paper.
  • Mix the flour, cocoa powder, baking powder and sea salt in a bowl. Set aside.
  • In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chocolate bar and butter, stirring occasionally until smooth. Cool to room temperature.
  • In a large mixing bowl, beat the eggs and sugar until combined. Add in the chocolate mixture to the egg mixture.
  • Gently add in the flour mixture into the chocolate-egg mixture and combine thoroughly. Add in the chocolate chips.
  • Pour the batter into the cake tin and bake for 45 - 50 minutes or until a wooden skewer comes out clean.
  • Remove from oven and let cool in cake tin for 5 minutes before turning over. Cool completely before cutting into squares.