I used Divine Chocolate 70% Bittersweet Baking Bars both in the brownie and in the chocolate glaze for these (they sponsored my Divine Cocoa Brownies in a bake sale for No Kid Hungry, but not this recipe or anything, I just love them). I find these bars melt well and are the ideal base for chocolatey treats. Check them out.

Post-post note: In my most recent batch (baked not from my kitchen) I used semi-sweet chocolate chips instead of bars of Divine 70% chocolate and the results were not as mind-blowingly stellar. They were still much loved and quite delicious, but the darker the chocolate the better the brownies will be and the structure of the bars will be stronger. Also I got a bit nauseous from the chips, despite them saying they were dairy-free, whereas I have had no problem with Divine’s dark chocolate or cocoa products. Just so ya know!

Ingredients:

For the brownies:

• 2oz (about 1/3 cup) cookie flour
• 1/8 tsp xanthan gum (in addition to what’s in the cookie flour blend)
• 1/2 tsp salt
• 2oz 70-72% chocolate, chopped
• 1 stick unsalted butter
• 2 large eggs, at room temperature
• 1 cup white sugar
• 1/4 tsp peppermint extract
• 3oz (about 1/4 cup) mini chocolate chips

For the peppermint patty layer:

• 2 Tbsp unsalted butter, at room temperature
• 1 cup confectioner’s sugar
• 1 Tbsp almond, soy, or cow’s milk
• 1/2 tsp peppermint extract
• 1/2 tsp vanilla
• 2 candy canes, crushed fine, divided

For the glaze:

• 3oz 70-72% chocolate
• 3 Tbsp unsalted butter

Directions:

Preheat oven to 350 and grease and flour a 7 x 11″ cake pan.

In a small bowl, whisk flour, gum and salt.

In a small bowl, melt brownie butter and chocolate in the microwave in 30 second bursts, stirring in between, until the chocolate is almost melted, using a fork finally to melt altogether (rather than more time in the microwave, which puts it at risk of burning). Set aside to cool slightly.

In the bowl of a mixer with the whisk attachment, beat eggs until foamy. Add the sugar and mix on low to combine. With the beater running, slowly stream in melted butter/chocolate mixture, then add dry ingredients until just combined. Fold in chocolate chips. Pour into prepared pan and bake 30-35 minutes, until a fork inserted in the center of the pan comes out clean. Cool completely.

For the peppermint patty layer, beat all ingredients together until smooth. When the brownies are cool, spread the peppermint patty in a very thin layer across them. Sprinkle about 1/3 of the crushed candy canes over the top evenly, and press down gently to sink them in. Refrigerate brownies until the peppermint layer is firm.

For the glaze, melt remaining butter and chocolate in microwave again in 30 second bursts, stirring to combine completely. Spread evenly over chilled brownie. Scatter with remaining crushed candy canes. Return to refrigerator to chill until firm.

Slice into 3 long rows and then into 10 across, for a total of 30 bars. Serve cold – or frozen!!

Bars will keep refrigerated for a week, then will still be edible but will start to get grainy and separate a tad. Within four days is best!