Daily Dish 11/11/13 - Ghirardelli Peppermint Brownies Recipe

Peppermint Brownies are simply one of my faves during the holiday season. These make a great festive presentation and are fairly easy. Consider stacking some in a holiday cellophane bag for a gift too...

INGREDIENTS

4 ounces Ghirardelli 100% Cacao Unsweetened Chocolate Baking Bar (print $1.00 off coupon here)
16 tbs unsalted butter
3 eggs
2 C sugar
1 tsp vanilla extract
1/2 tsp peppermint extract
1/4 tsp salt
1 C flour
12 Ghirardelli Dark & Mint SQUARES™ chocolates
1/4 C crushed candy canes (about 4 small)

INSTRUCTIONS
1) Heat oven to 350ºF. 

2) Coat a 9" square baking pan with cooking spray; dust with flour, tapping out excess. 

3) In double boiler over hot water, melt chocolate and butter. Cool to room temperature. 

4) In large bowl with electric mixer or whisk, beat eggs, sugar, vanilla, peppermint extract and salt until combined. 

5) Beat in chocolate mixture; gently stir in flour. 

6) Pour batter into prepared pan. Bake about 45 minutes or until knife inserted into brownies comes out clean. 

7) Arrange mint squares on top in one layer; place brownies in oven 1 minute. 

8) Spread melted mint squares with spatula to frost brownies evenly; sprinkle with crushed candy canes. 

9) Cool completely; cut into 16 squares. 

Tip: Cut brownies into 36 squares for party bite-size pieces!

The above recipe was courtesy of Ghirardelli.