Peppermint Layer Brownies

Adapted from barbarabakes.com, "Peppermint Candy Cane Mint Brownies"

These were so yummy, and a perfect December treat! I found the recipe when I was looking for some yummy "edible Christmas gifts" to give some friends from the ward for hanging out with Vince while I played the piano at the High School choir practices. I came across this recipe and thought it'd be a great way to use up my many candy canes I have laying around! 

The brownie itself is super chewy and rich, while the pepperminty pink frosting is nice and refreshing. But the real kicker is the hardened chocolate glaze on top that really brings with it a nice chewy texture. Enjoy!

 Peppermint Layer Brownies

Ingredients:

• 1 1/4 c. flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 4 (1 oz) squares semisweet chocolate (original recipe asked for unsweetened chocolate, but I didn't have any...and liked this way better)
• 1 c. unsalted butter
• 4 eggs
• 2 c. sugar
• 1 tsp. vanilla

Frosting:

• 2 c. powdered sugar
• 1/4 c. butter, softened
• 1 1/2 tsp. peppermint extract
• 1 1/2 Tbsp (or more as needed) milk
• red food coloring

Chocolate Glaze:

• 1 c. semi-sweet chocolate chips
• 6 Tbsp. butter

Preheat oven to 350. Line a 9x13 inch pan with foil, making sure the foil extends over the edges by at least one inch. Lightly spray foil with nonstick cooking spray and set aside.

Combine flour, baking powder, and salt. Set aside.

Chop the baking squares and butter into chunks and place in a microwave-safe bowl. Microwave in 30 second intervlas, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.

In a stand mixer, beat eggs, sugar and vanilla for 2 minutes. While the mixer is running, slowly add the melted chocolate and beat to combine. With the mixer on low speed, gradually add flour mixture and mix just until combined. Pour into prepared 9x13 pan.

Bake for 20-30 minutes or until a toothpick poked in the center comes out mostly clean. Don't overbake. When brownies are done, cool on wire rack. When completely cool, put in the fridge to chill.

For the frosting: Combine all ingredients and beat until light and fluffy. Add more milk a tsp. at a time if needed. Spread evenly over chilled brownies and place back in the fridge to chill again while you make the chocolate glaze.

For the chocolate glaze: Place chocolate chips and butter in microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes, stirring occasionally, and then quickly spread over top of brownies.

Sprinkle crushed candy canes on top of wet glaze and return brownies to the fridge. Keep them in the fridge until the chocolate glaze is completely hardened, and then use a sharp knife to cut them into squares. Store in the refrigerator to keep chocolate nice and solid.