Instructions

Brownies

1. Preheat oven to 175°C / 350°F Grease and line one 7x12 brownie pans
2. Place shortening in a microwave safe cup and melt. In a large bowl, mix the cooled shortening and sugar with a whisk. Add the eggs, one at a time, whisking well after each addition. Add the water and vanilla.
3. In a medium bowl, sift the flour, cocoa, baking powder and salt. Whisk flour mixture into wet ingredients until just combined. Do not over beat.
4. Pure into pan, and bake for 25 - 27 mins, or until the top springs back slightly when touched.
5. Allow to cool in it's pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

Peppermint Filling

1. While that is cooling, melt shortening in a microwave and allow to cool.
2. Sift icing sugar, add essence and most of the milk. Stir in the shortening, with a spatula.
3. Add the food colour to the mixture, and stir. Add any remaining milk, and check to see that the filling is spreadable. Add more milk if necessary.

Assemble

1. Place the brownie back into the pan, and top with peppermint filling. Chill for 20 minutes.
2. Melt chocolate and drizzle over the top of the brownies, and chill again for 20 minutes.
3. Remove the brownie and place on a chopping board. Cut into 20 brownies chunks.