Candycane Mint Squares

Heat the oven to 180°C (160° fan) 350°F, gas 4. Grease a 23cm|9" square baking tin and line the base with non-stick baking paper.

Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.

Beat together the butter, sugar and peppermint extract in a mixing bwol until light and fluffy.

Gradually beat in the eggs until well blended, then beat in the chocolate.

Sift in the flour and cocoa and stir until well mixed.

Spoon into the tin and bake for about 20 minutes until the top is firm and the inside is still moist. Cool completely in the tin.

For the glaze: melt the plain chocolate as before. Pour over the cake and leave to set, then cut into squares and remove from the tin.

Reduce the oven temperature to 150°C (130° fan) 300°F gas 2. Line a 23cm|9" square baking tin with non-stick baking paper.

Arrange the peppermints in rows in the tin. Bake for 10-20 minutes, until completely melted into 1 large sheet. Immediately score into squares the same size as the brownies with a pizza cutter or sharp knife and leave until cold and set. Gently break into squares along the score lines.