Peppermint-Topped Brownies from MyRecipes.com

I've talked about how I love MyRecipes.com before. Luckily for me...as I start to run out of my favorite cookie recipes to share with you (okay, I have a million more...but this one has to be shared) they send this AMAZING looking recipes! I certainly need to test it out. Maybe I'll do this on Thursday while most of you are celebrating Christmas :)

Use your imagination...think about this combination: rich, gooey, thick chocolate combined with the cool, refreshing taste of peppermint...delicious, right?

Boy, do I have an awesome recipe for you! Please enjoy - let me know how it comes out! You can use this with any similar mint...not sure how good spearmint would be...but you could try it if you want.

Peppermint-topped Brownies

Yield
Makes about 25 brownies

Ingredients

10 tablespoon butter, plus more for pan
6 ounces good-quality bittersweet chocolate, broken into large chunks
3 eggs
1 1/2 cups sugar
1 tablespoon vanilla
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
80 hard, round, red-and-white peppermint swirl candies (17 oz.; see Notes)
1/2 pound semisweet chocolate, chopped
1 cup whipping cream

Preparation

1. Preheat oven to 350°. Butter a 9- by 13-in. baking pan. In a medium saucepan, stir butter and bittersweet chocolate over very low heat with a heatproof rubber spatula until just melted (do not let simmer or boil). Remove from heat and let cool slightly, about 5 minutes.

2. In a large bowl, whisk together eggs, sugar, vanilla, and salt. Slowly pour chocolate-butter mixture into egg mixture, whisking constantly. Into a separate bowl, sift flour, cocoa powder, and baking powder, then whisk together. With a clean rubber spatula, gently fold flour mixture into egg mixture until just combined.

3. Spread batter evenly in the baking pan. Bake 20 to 30 minutes, or until brownies are firm, beginning to pull away from sides of pan, and a toothpick inserted in center emerges with only a few crumbs clinging to it. Let brownies cool completely in the pan on a wire rack.

4. Reduce oven temperature to 300°. Line a level, rimmed 11 1/2- by 16-in. baking sheet with parchment. With a pencil, draw a grid of 1 3/4-in. squares on parchment (5 rows of 8), leaving about a 1-in. border, and turn parchment over. Place a mint in the center of each square. Bake 15 to 25 minutes, or until completely melted into 1 large sheet, but remove before candy begins to turn yellow. Immediately score peppermint squares with a pizza cutter, using pencil lines as your guide. If scored lines don't hold, rescore quickly. Let candy cool completely. Gently break into squares along score lines. Arrange, bake, and score remaining 40 candies the same way (you'll have extra squares; pick the prettiest).

5. In the top of a double boiler or a metal bowl set over simmering water, combine chopped semisweet chocolate and whipping cream. Cook, stirring often, until melted and blended. Remove from heat and let ganache cool until just warm.

6. Pour ganache over cooled brownies in pan and allow to set until firm, about 2 hours at room temperature or 1 hour in the refrigerator.

7. Place peppermint squares bottom side up on ganache, leaving enough room between squares to cut brownies. Cut brownies into squares along edges of peppermint tops, wiping knife clean between cuts. Remove brownies from pan, discard (or eat) scraps, and return brownies to pan. Cover with plastic wrap, making sure wrap does not touch peppermint, and refrigerate 3 hours (to soften candy a bit). Serve slightly chilled.