Choc-peppermint brownies

Preheat the oven to 180°C. Place the chocolate and butter in a saucepan over low heat and stir until melted and smooth. Set aside.

Place the sugar, eggs and flour in a bowl with the chocolate mixture and mix to combine. Spoon into 12 x 125ml (½ cup) muffin tins lined with non-stick baking paper. Bake for 25 – 30 minutes or until cooked when tested with a skewer. Cool in tins for 10 minutes.

To make the peppermint icing, place the icing sugar, water and peppermint extract in a bowl and stir until smooth. (Add more water if icing is too stiff.) Use a palette knife to spread the cakes with the icing.

To make the chocolate ganache, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth. Spoon over the cakes and serve warm.