Peppermint Brownie Slice

Preheat oven to 160°C fan-forced (180°C conventional). Grease and line a 22cm square cake tin with baking paper, including sides. 

Combine almond meal, cocoa and baking powder in a large bowl and set aside.

Melt chocolate and butter in a heatproof bowl in microwave on MEDIUM (50% power) in 30-second bursts, then stir until smooth. Stir in vanilla and coffee powder (if using).

Stir sugars into chocolate mixture. Add eggs, one at a time, stirring to combine, then fold in almond meal mixture.

Pour into prepared tin and bake for 35 minutes, or until a toothpick inserted into centre comes out mostly clean.

For Peppermint crème filling, stir butter and icing sugar together until a crumbly mixture forms. Stir in boiling water, 1 tablespoon at a time, until mixture forms a thick but smooth icing. Stir in peppermint extract (taste mixture and add more peppermint if you like a stronger taste).

Pour crème mixture over warm brownie layer, using a spoon or spatula to smooth into an even layer. Allow to cool completely in pan, then refrigerate for 1 hour.

For the Topping, melt dark c3hocolate and coconut oil in a microwave-safe bowl on MEDIUM (50% power) in 15-second bursts until melted and smooth.

Melt white chocolate and extra coconut oil in a separate bowl on MEDIUM (50% power) until melted and smooth. Tint white chocolate pale green with green food colouring.

Pour dark chocolate mixture over crème layer, spread to edges of tin. While dark chocolate layer is still wet, drizzle green white chocolate mixture in evenly spaced lines on top of the chocolate.

Then drag a toothpick from top to bottom through the lines to create a feather effect– don’t lift the skewer until you get to the end.

Refrigerate for 1 hour to set. Remove from fridge 10 minutes before slicing. Decorate with crushed candy canes.