Peppermint Stick Brownies

Thin mint patties are suspended in real-chocolate brownie batter and decorated with mini candy canes.

Ingredients

• 1¾ cups butter, at room temp.
• 2 cups semisweet chocolate chips
• 1⅔ cups granulated sugar
• 5 eggs
• 1½ cups all-purpose flour
• 1 (11.4 oz.) pkg. Peppermint Patties candy, cut into quarters
• 1 cup confectioners’ sugar
• 2 Tbs. light corn syrup
• 32 mini candy canes (optional)

Instructions

• Heat oven to 350°F. Coat 9″ square baking pan with baking spray with flour. In pot over medium-low heat, cook 1 cup butter and 1 cup chocolate chips, stirring until melted, 2 min. Remove from heat; whisk in sugar. Whisk in eggs one at a time. Stir in flour until smooth; fold in candy pieces. Evenly spread batter in pan. Bake until toothpick inserted in center comes out clean, 40 min. Let cool on rack 30 min. Transfer from pan to rack; let cool completely.
• In microwave-safe bowl, microwave remaining 1 cup chocolate chips in 15-sec. intervals, stirring, until melted; cool. On medium speed, beat remaining butter and chocolate until blended, 1 min. On low, beat in confectioners’ sugar, then syrup; on medium, beat until smooth, 2 min. Spread over brownies; chill. Cut into 16 squares. If desired, garnish with candy canes.