Ingredients for the brownies

225g 70% dark chocolate

125g butter

2 eggs

100g sugar

100g light brown sugar

1 tsp vanilla paste

60g flour

half tsp baking powder

25g cocoa

pinch salt

Ingredients for the mint cream

115g butter

30g full fat cream cheese

20ml crème de menthe

½ tsp peppermint flavouring

½ tsp green food colouring

250g icing sugar

Ingredients for the topping*

175g choc

60ml cream

30g butter


1. For the brownies, melt 200g of the chocolate with the butter, then chop the rest.

2. Whisk eggs, sugar and vanilla for 5 minutes until fluffy.

3. Sit in the flour, cocoa, baking powder, salt, fold in, then add the melted choc, then the chopped.

4. Spoon into a greased, line 23x23 baking tin, cook at 180C for 35 minutes.

5. Cool.

6. To make the mint cream, beat the butter and sugar, add cream cheese.

7. Add the liquid, then the sugar.

8. Spread over the cooled brownie. Chill for 1 hour.

9. For the topping, put everything in a bowl over barely simmering water, stir occasionally until combined.

10. Spread over the brownie. Chill until set (min 1 hour).

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