Peppermint Creme Brownies

• FOR THE BROWNIES:
• 9 Tablespoons Butter
• 4-1/3 ounces, weight Peppermint Dark Chocolate, Or Dark Chocolate Plus 1/2 Teaspoon Peppermint Extract
• 9 Tablespoons Sugar
• 2 whole Eggs
• 1/8 teaspoons Salt
• 2 teaspoons Vanilla Extract
• 1/2 cups All-purpose Flour
• FOR THE PEPPERMINT FROSTING:
• 1/2 cups Butter, Softened
• 2 cups Confectioners Sugar (Sifted)
• 2 Tablespoons Milk
• 4 whole Candy Canes, Crushed
• FOR THE CHOCOLATE LAYER:
• 4 ounces, weight Dark Chocolate
• 1/4 cups Butter
• 2 Tablespoons Red Sugar Sprinkles, Optional

1. For the brownies:
2. Preheat oven to 350u0b0F. Line an 8" square glass pan with aluminum foil and spray with cooking spray. Alternatively, line an 8" square metal pan with parchment paper and spray with cooking spray.
3. Melt the butter and chocolate over a double boiler or carefully in a microwave safe bowl. Make sure the chocolate is completely melted. Whisk in the sugar, and then the eggs with the salt and vanilla extract. Sift the flour over the chocolate mixture and whisk to combine. Scrape the brownie batter into the pan. Bake for 30 minutes until a toothpick inserted into the center comes out cleanly.
4. (Brownie recipe adjusted slightly from Cynthia Hinton's Bluestem Bakeshop Brownies.)
5. For the frosting:
6. Combine butter and confectioner's sugar in a mixing bowl with a paddle attachment. Add milk. Beat until frosting is light and fluffy. Off the mixer, fold in the crushed candy canes. Spread evenly over cooled brownies. Place pan in fridge until firm, about 30 minutes.
7. For the chocolate layer:
8. Melt chocolate and butter over a double boiler or in the microwave. Spread evenly over frosting. Let sit in the fridge for 5 minutes and garnish with sprinkles. Place in fridge to set for at least 30 minutes.
9. Remove brownies from pan. Remove foil or parchment paper. Cut into bars. Store in an airtight container in the fridge for up to 1 week.

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Taken from tastykitchen.com/recipes/desserts/peppermint-creme-brownies/ (may not work)