“These are so moist and so delicious. Any peppermint lover will be in heaven with these.! Found this recipe in Food Ideas magazine. I used all the peppermint crisp in the recipe instead of using any for the garnish, but I think these would be so good served with a dollop of cream on top as the recipe states.”
1hr 15mins

Ingredients Nutrition


  1. Preheat the oven to 180°C 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. Transfer mix to a bowl and cool for 10 minutes.
  3. Sift the flour and cocoa into a bowl. Add the sugar and stir combine. Make a well in the centre. Add the chocolate mixture, eggs and three-quarters of Peppermint Crisp. Stir with a large metal spoon until combined.
  4. Pour mix into cake pan. Bake for 45 minutes or until crumbs cling to a skewer inserted into centre. Allow to cool in pan.
  5. Cut into squares, and if desitred top with cream and sprinkle with remaining Peppermint Crisp.

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