1/3 cup strong black coffee
250g dark chocolate, roughly chopped
180g butter, chopped
1 1/2 cups plain flour
1/2 cup cocoa powder
1 1/2 cups brown sugar
3 eggs, lightly beaten
4 x 35g Peppermint Crisp bars, roughly chopped
thick cream, to serve
Preheat oven to 180°C. Grease and line a 20cm base measurement square cake pan.
Place coffee, chocolate and butter into a saucepan. Stir over low heat for 3 to 4 minutes or until smooth and melted. Transfer to a bowl. Cool for 10 minutes.
Sift flour and cocoa into a bowl. Add sugar. Stir to combine. Make a well in the centre. Add chocolate mixture, eggs and three-quarters of Peppermint Crisp. Stir with a large metal spoon until combined.
Pour into cake pan. Bake for 45 minutes or until crumbs cling to a skewer inserted into centre. Allow to cool in pan.
Cut into squares, top with cream and sprinkle with remaining Peppermint Crisp.