Peppermint Brownies

Thick and rich fudge brownies topped with peppermint frosting, ganache and candy canes.

Preheat the oven to 350°F / 175°C. Grease an 8" square pan with butter, then place two sheets of parchment paper in the pan and up the sides, so that all four walsl are covered with parchment paper.
In a medium saucepan set over medium heat, melt together the butter and chocolate. Turn off the heat, then immediately whisk in the cocoa powder until combined and smooth.
In a medium sized mixing bowl, use a hand mixer or stand mixer fitted with the whisk attachment to beat together the eggs and sugar for 2-3 minutes, until they're light and fluffy.
Slowly whisk the melted chocolate mixture into the egg mixture.
Add in the flour and salt. Whisk together just until no flour streaks remain.
Pour the brownie batter into the prepared pan. Bake for approximately 30-35 minutes, or until the brownies are set on the outsides and only slightly jiggle in the middle.
In the meantime, start the frosting.

In a small saucepan over medium heat, continuously whisk together the sugar, flour, salt and milk until the mixture thickens to a thick pudding-like consistency.
Transfer the mixture to a heat-safe bowl and place it in the fridge to come to room temperature.
In a small mixing bowl, beat the butter until it’s light and fluffy. Add in the pudding mixture one heaping tablespoon at a time, allowing it to fully combine with the butter before adding in more.
Repeat until all of the pudding has been used, then beat in the peppermint extract.
Once the brownies have fully cooled to room temperature, spread the peppermint frosting into an even layer on top of them.

Add the chocolate to a small bowl and set aside.
Add the heavy cream to a small saucepan set over medium heat and bring to a simmer.
Remove the cream from the heat and immediately pour it over the chocolate. Whisk the mixture together until it's smooth.
Place the ganache in the freezer and stir it every 5 minutes until it cools down (this should take about 15 minutes total)
Pour the ganache into an even layer over the peppermint frosting, then sprinkle the crushed candy canes on top.
Set the browneis in the fridge for about an hour, or until the ganache is firm. Slice, serve and enjoy!