I’ve accepted that I’m not a really good baker. I don’t have that much of a sweet tooth and I hate overly sweet things. But these squares turned out great and I enjoyed making the peppermint icing!
For the Dough
- 6 oz. bittersweet chocolate, chopped roughly
- ½ cup butter, chopped
- ½ cup sugar
- 2 eggs, lightly beaten
- ¾ cup AP flour
- 1 tsp baking powder
Preheat oven to 350°C. Grease a deep square cake pan and line the base with baking paper.
Place the butter and chocolate in a saucepan and stir over low heat until melted and combined. Stir in the sugar and eggs then add the flour plus the baking powder and mix to combine.
Spread the batter into the cake pan and bake in the oven for 20 minutes.
Remove from the oven and rest in the pan for about 15 minutes before turning out onto the wire rack to cool.
For the Icing
- 1½ cup powdered sugar
- 2 TBS butter, softened
- 1 tsp peppermint essence
- 5 TBS milk
Bring a small saucepan of water to a boil and then simmer on low heat; combine the powdered sugar, butter, and peppermint essence in a heatproof bowl (double boiler). Gradually add in the milk, little by little and mix until it forms a thick paste. Stir the icing over the saucepan of low simmering water until icing is spreadable.
Spread icing over the cooled chocolate cake and allow to set at room temperature. Make sure to spread the icing quickly as it will start to set as soon as it touches the cake.
When it has solidified, use a sharp serrated knife to trim off the hard and crispy edges from the cake and cut into small squares. Make sure to wipe the knife after each cut to form clean squares.
*Adapted from Citrus & Candy.
**UPDATE: same thing but with dark chocolate!