Mint Chocolate Brownies with Crushed Milky Bar and Dairy Milk

Ingredients
575g dark chocolate (chopped)
360g unsalted butter
550g granulated sugar
6 eggs
2 tsp vanilla extract
85g cocoa powder 
170g plain flour
2 tsp baking powder
For the mint topping
40g unsalted butter
125g icing sugar (sifted)
65ml double cream
3 tbsp creme de menthe
1/2 tbsp green food colouring
For the garnish
1 pack of after eights chocolates (chopped)
2 dairy milk chocolate bars (or alternative) (crushed)
2 milky bars (crushed)

Method

Step 1

In a large bowl combine the butter and chopped chocolate and place over a saucepan of simmering water to melt until smooth (lightly whisk with a fork to remove any lumps).

Step 2

In a separate bowl, mix together the cocoa powder, vanilla extract and granulated sugar. Add this to the melted chocolate and mix well with a wooden spoon or spatula (transfer to a food mixer and mix for 2 mins if you have one).

Step 3

Beat the eggs with a whisk in another bowl for 3-4 mins until light in colour and transfer a little at a time to the chocolate mixture. Add the flour and baking powder and mix well.

Step 4

Preheat your oven 180C/360F and transfer the brownie mix to a baking tin, lined with grease proof paper. Bake in the oven for 40-45 mins until brown and firm in the centre. Spike the centre of the brownie with a skewer to check if its cooked. If the skewer returns slightly coated with a gooey chocolate consistency, you know its ready.

Step 5

Remove form the oven and leave to cool. To make the mint topping combine the butter and sugar together in a bowl and mix well. Add the cream, creme de menthe and food colouring to form a green icing.

Step 6

Once the brownie has cooled, spread the mint icing over the top of and leave in the fridge for 1 hour to set.

Step 7

To serve, carefully remove the brownie from the baking tin and cut into 2.5 cm squares. Sprinkle the tops with chopped after eights and the crushed white and dark chocolate bars.