Chocolate peppermint layered brownies

Method
Prep:30min  ›  Cook:25min  ›  Ready in:55min 

1. Preheat the oven to 180 C / Gas 4. Grease a 20x30cm baking tin.
2. Melt the plain chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the mixture into the prepared tin and spread evenly.
3. Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the tin, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the centre; this is normal. Remove from the oven and cool in the tin set over a wire rack.
4. To make the middle layer, beat 110g butter with icing sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food colouring. Spread this over the cooled tin of brownies; refrigerate for 30 minutes
5. In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.