Changes I would make next time:

- I was a bit tired when I made these brownies, and as you can see in the picture, I didn't crush the candy canes quite enough...I would definitely put them in the food processor next time.
- I would try butterscotch candies next time, for a less Christmas-y taste and look...or nuts, or other candies...almost anything would work.

 

 

Peppermint Fudge Brownies

From Canadian Living Magazine, December, 2002 (I think).

Ingredients:
2/3 cups butter
8 oz. semisweet chocolate, chopped
4 oz. unsweetened chocolate, chopped
1 1/2 granulated sugar
4 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1 teaspoon salt
TOPPING:
1/2 cup crushed candy canes
2/3 cup mini semi-sweet chocolate chips or finely chopped semi-sweet chocolate

Instructions:
1. Line 13 x 19 inch metal cake pan with parchment paper; set aside.
2. In saucepan over medium-low heat, melt together butter and semisweet and unsweetened chocolates. Let cool 10 minutes. Whisk in sugar, then eggs, 1 at a time, whisking well after each addition. Whisk in vanilla. Using wooden spoon, stir in flour and salt. Scrape into prepared pan
3. Bake in centre of 350 F oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 25 to 30 minutes.
TOPPING:
1. Sprinkle with candy canes, then chocolate chips; return to oven for 1 minute (do not let topping melt completely). Let cool on rack.
2. Refrigerate until cold, approximately 1 hour.