Candy Cane Brownies
3/4 cup butter, melted
1 1/2 cups sugar
1/2 tsp salt
3/4 cup dark cocoa powder (I use Hershey’s Special Dark)
3 large eggs
3/4 cup all-purpose flour
1/2 tsp baking powder
1/8 teaspoon peppermint extract
Candy cane frosting, recipe follows
Chocolate drizzle, recipe follows

1. Preheat oven to 350 degrees. Grease the bottom of a 9×13 pan, line with parchment paper, and grease the paper.
2. In a large bowl with a wooden spoon, mix the melted butter, sugar, and salt. Add the cocoa powder and stir well to incorporate. Add the eggs one at a time, beating after each addition. Stir in the flour and baking powder. Add peppermint extract.
3. Pour into prepared pan. Bake for about 20 minutes or until toothpick comes out clean. Let cool completely in the pan.
4. Frost with frosting. Drizzle with chocolate. Cut into squares and enjoy!

Candy Cane Frosting
3 cups confectioners’ sugar
6 tablespoons melted butter
3 tablespoons milk
1/8 teaspoon peppermint extract
4 candy canes, crushed in a food processor

1. To make the candy cane frosting, stir together the sugar, melted butter, peppermint oil, and milk. Add a drop of two of peppermint extract. Stir in crushed candy canes. Ooh and ahh as the frosting turns a beautiful pink color! I reserve a few large chunks to sprinkle on top.

Chocolate Drizzle
1/3 cup semisweet chocolate chips or chopped bittersweet chocolate
2 Tbsp heavy whipping cream

1. Combine the chocolate and cream in a microwave-safe bowl and heat on medium until the cream is very hot and starting to form bubbles. Remove from the microwave, and stir until the chocolate is melted.