Ingredients
4ozbittersweet chocolate baking bar,chopped
¾cupbutter
2cupssugar
4largeeggs
1½cupsall purpose flour
1ozred food color
1½tspbaking powder
1tspMcCormick pure vanilla extract
1tspMcCormick pure peppermint extract
8ozcream cheese,softened
3tbspbutter,softened
1½cupspowdered sugar
1tspMcCormick pure vanilla extract
1tspMcCormick pure peppermint extract
peppermint candy canes,crushed, for garnish
Preparation
Preheat oven to 350 degrees F. Line a 9×9-inch or 7×11-inch inch pan with aluminum foil allowing 2 inches to hang over the sides. Lightly grease.
In a microwave safe bowl melt the chocolate and butter stirring after 30 seconds each time being careful not to burn the chocolate. Whisk in the sugar and add the eggs one at a time until blended.
Add the flour, red food coloring, baking powder, vanilla, and peppermint extract. Stir until fully incorporated.
Pour into the bottom of your prepared baking pan and bake for 40 to 44 minutes or until toothpick comes out clean with moist crumbs. Cool completely.
To make the cream cheese frosting, beat together the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and peppermint extract and continue to beat until creamy.
Frost the cooled brownies. Top with crushed candy canes.
