Ghiradelli Peppermint Brownies
4 oz. Ghiradelli 60% Cacao Unsweetened Chocolate Chips
1 c. butter
2 c. sugar
1 tsp. vanilla
1/2 tsp. peppermint extract
1 c. flour
1 (5.32 oz.) bag Ghiradelli Dark Chocolate Squares with Mint Filling
2 candy canes, crushed
Preheat oven to 350F. Spray a 9-inch square baking pan with cooking spray.
In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the unsweetened chocolate and butter, stirring occasionally until smooth. Cool to room temperature.
In a large bowl, beat the eggs, sugar, vanilla, and peppermint extract until combined. beat in the chocolate mixture. Gently stir in the flour. Pour the batter into the prepared pan.
Bake for 45 minutes or until a toothpick comes out clean. Arrange the mint squares on top in one layer and return the brownies to the oven long enough to melt them, about 1 minute. Evenly spread with a spatula and sprinkle with the crushed candy canes.
Cool completely before cutting into squares.
* I used regular chocolate chips instead of the Ghiradelli squares for the topping, and although less minty, they were still delicious.
Makes: 9 servings
Prep Time: 20 minutes
Chill Time: n/a
Cook Time: 45 minutes