Ingredients
5ozbitter sweet chocolate
½cupbutter
1cupgranulated sugar
2eggs
¾tsppeppermint extract
½tspvanilla extract
½cupall-purpose flour
2tbspdark chocolate cocoa powder
¼tspsalt
4ozcream cheese,softened
¼cupbutter,½ stick, softened
1¾cupspowdered sugar
3tbspheavy whipping cream
1½ozbittersweet chocolate chips
1candy cane,crushed
Preparation
Preheat the oven to 350 degrees F, then line an 8 by 8-inch pan with parchment paper or foil and grease.
Place the chocolate and butter together in a bowl, then microwave in 30-second increments until melted and smooth.
Mix in the sugar, then the eggs, vanilla extract and peppermint extract. Add the flour, cocoa powder, and salt, then mix until combined.
Spread onto the lined pan, then bake for 30 to 33 minutes until a toothpick comes out with moist crumbs. Cool completely.
Beat the cream cheese and butter together until smooth.
Mix in the powdered sugar, then spread the frosting over the cooled brownies.
Heat the cream in the microwave until it starts to boil.
Pour the chocolate chips in the cream, then cover the bowl for 2 minutes. Whisk until smooth.
Place the ganache in a bag, then let it cool for 5 to 10 minutes.
Drizzle the ganache over the frosting, then immediately sprinkle with the crushed candy cane.
Pull out the parchment paper to remove the brownies, then them cut into 16 squares. Serve, and enjoy!
