GHIRARDELLI® PEPPERMINT BROWNIES

GHIRARDELLI® PEPPERMINT BROWNIES image

Yield 16 Brownies

Number Of Ingredients 11

4 ounces Ghirardelli 100% Cacao Unsweetened Chocolate baking bar, broken or chopped into 1 inch pieces
1 cup (2 sticks) unsalted butter
3 large eggs
2 cups granulated white sugar
1 teaspoon pure vanilla extract
½ teaspoon peppermint extract
¼ teaspoon salt
1 cup all-purpose flour
1 (5.32-ounce) bag Ghirardelli Dark Chocolate with White Mint Filling Squares, unwrapped (about 10 squares)
4 small candy canes, crushed (about ¼ cup)
To serve these at a party, or to package them nicely to give away for the holiday season, cut the brownies smaller and place them in paper candy cups.

Steps:

Preheat the oven to 350°F. Spray a 9-inch square baking pan with cooking spray and dust with flour, tapping out any excess. 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 with an electric mixer or whisk, beat the eggs, sugar, vanilla, peppermint extract, and salt until combined. Beat in the chocolate mixture. Gently stir in the flour. Pour the batter into the prepared pan. Bake for about 45 minutes, or until a tester inserted into the brownies comes out clean. Arrange the mint squares on top in one layer and return the brownies to the oven until they are just melted, about 1 minute. Evenly spread the chocolate with a spatula and sprinkle with the crushed candy canes. Cool completely before cutting into 2-inch squares.