(Recipe adapted & modify from Honey Bee Sweets)
Ingredients:250g Cowhead salted butter
200g sweetened chocolates
2 Tbsp Cointreau
175g Blue Jacket Plain Flour, sifted1 tsp baking powder
200g Libby's pumpkin puree
Reese's peanut butter
Method:1. Put butter & chocolates in a bowl over a double boiler. Stir constantly till they start to melt. Once melted completely, remove from heat & set aside to cool.
2. In another mixing bowl, crack in the eggs & add sugar. Whisk well. Add in the chocolate butter mixture & Cointreau. Whisk till smooth using balloon whisk.
4. Pour into a 8" lined pan. Topped with Reese's peanut butter & mint chips.
5. Baked in a preheated oven @ 160C for 30mins.