Christmas Cookie Bonanza: Peppermint Brownies

Chocolate and peppermint go together nicely, don't they? These brownies are a super marriage between the two flavors and are always a hit. In fact, they were a hit last night at our holiday book club meeting, where we discussed "Nineteen Minutes." Not only are they tasty, but they're relatively easy to make and will please any chocolate lover you know.

Peppermint Candy Cane Brownies
Printer-friendly recipe

Brownies:
4 squares unsweetened chocolate (4oz)
1 cup butter (2 sticks)
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 cup flour
1/2 tsp baking powder

Frosting:
2 cup powdered sugar
4 tbsp butter, softened
1 tsp peppermint extract
1 tbsp milk
pink food coloring

Chocolate Glaze:
6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark
6T real butter

Additional:
1/2-1 C crushed candy canes (Use Bob's)

1. Preheat oven to 350 degrees.
2. The chocolate you want is baking chocolate, which is sold in bars by the chocolate chips. Make sure it is unsweetened baking chocolate. Chop the squares a bit so they'll be easier to melt.
3. Then place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped). Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside.
4. In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy.
5. Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9x13 pan. If you want to make the job much easier, line your pan with foil first (I highly recommend this!)
6. Bake for 25-30 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill. (makes the frosting spreading easier).
7. Next, combine all frosting ingredients and beat until light and fluffy. Add extra milk by if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.
8. Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth.

9. Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Quickly spread on top of brownies. I say quickly because the frosting is cool and the chocolate is hot. If you dawdle too much and try to make the chocolate layer perfect, you'll make a big gooey mess. Just spread it on quick.
10. Crush the candy canes. Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top.

11. Remove from fridge a few minutes before serving. Cut into squares, eat, ooh and ahh, and then eat another one. Or two. Or three. Whatever your limit is.