Fudgy Peppermint Bark Brownies

We layered buttercream over these treats and topped with chocolate sauce and candy canes for a festive bite of yum.

Ingredients

• 1½ cups dark chocolate chips
• 1½ cups butter, at room temp.
• 1 cup granulated sugar
• 2 eggs
• 1¼ tsp. peppermint extract
• ½ cup all-purpose flour
• ½ tsp. baking powder
• 2 cups confectioners’ sugar
• ½ tsp. vanilla extract
• ¼ cup heavy cream
• 2 candy canes, crushed

Instructions

1. Heat oven to 350°F. Line 8″x8″ baking pan with enough foil to overhang sides by 2″; coat with cooking spray. In pot, mix 1 cup chocolate chips and ½ cup butter; over low heat, cook, stirring, until melted. Remove from heat. Stir in granulated sugar, eggs and 1 tsp. peppermint extract. Stir in flour and baking powder. Transfer to pan; bake until pick inserted in center comes out clean, 25–30 min. Let cool completely.
2. On medium speed, beat remaining butter until fluffy, 2 min. On low, beat in confectioners’ sugar and vanilla; on medium-high, beat until fluffy, 2 min. Spread over brownies. Chill 20 min.
3. In microwave-safe bowl, microwave remaining chips and cream in 15-sec. intervals, stirring, until smooth. Stir in remaining extract; cool. Spread over frosting; top with candy. Chill. Using foil, lift from pan; remove foil. Cut into squares.