Instructions

1. First, make the brownies. Preheat the oven to 350°F. Grease and line an 8 x 8-inch pan with parchment paper on all sides and set aside.
2. Place the butter in a small sauce pan and melt over medium heat. Once fully melted, remove from the heat and add the cocoa powder. Whisk to combine until no lumps of cocoa remain. Set aside.
3. In a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar together until light, fluffy and pale in color. Add the vanilla and peppermint extract and mix.
4. Add the butter and cocoa mixture to the egg mixture and use a rubber spatula to fold together.
5. Add the flour and the salt and fold the mixture until no streaks of flour remain.
6. Transfer mixture into the prepared baking pan and bake for roughly 25 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 20 minutes. You’ll know they’re done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it. It might take up to 30 minutes for them to cook through depending on your oven! Set aside to cool completely.
7. Once the brownies are cool, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, add the unsalted butter, powdered sugar, peppermint, vanilla, milk, and salt. Mix on low speed, gradually increasing to medium and beat until fluffy, about 1 minute.
8. Spread the frosting evenly over the cooled brownies, creating a smooth surface at the top. Place into fridge for 15 minutes to set.
9. Next, make the chocolate ganache. Place the chopped chocolate and butter in a microwave-safe bowl and microwave in 30 second increments, stirring between each until fully melted and smooth.
10. Pour the melted chocolate mixture over the frosting, spreading to the edges and smoothing evenly with an offset spatula. Top with crushed peppermint candies and allow to harden in fridge for 1 hour. Then cut and serve!