200g/8oz plain flour
50g/2oz cocoa powder
1 tsp baking powder
½ tsp salt
200g/8oz butter, softened
280g/10oz caster sugar
1 tsp vanilla extract
4 medium eggs
frosting:
200g/8oz icing sugar
50g/2oz butter, softened
few drops peppermint essence, to taste
175g/6oz good plain chocolate
- Heat oven to 180c/gas 4. Lighting oil and line a 33 x 23 x 5 roasting tin with non stick paper.
- Sift the flour, cocoa powder, baking powder and salt together. In another large bowl, cream the butter and sugar until light an fluffy, then add the vanilla extract. Beat in the eggs, one at a time then add a spoonful of the dry ingredients if the mixture starts to split and curdle. Fold in the remaining flour mixture along with the walnuts. Pour the mixture into the roasting time and bake for 20-25 mins until the cake is just set.
- Make the peppermint frosting by beating the icing sugar, butter and 1 tbsp hot water together until light and fluffy. If the mixture seems a little stiff, add a few more drops of water. Stir in the peppermint. Leaving the cake in the time, spread the frosting over the top of the cake and make it as smooth as possible. Chill for at least 1 hr.
- Beat the chocolate into pieces and melt in a bowl over a pan of simmering water, making sure that the bowl does not touch the water. When the Chocolate has melted, spread over the frosting. Allow to set, then cut the brownie into small pieces.
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