Peppermint Brownies

Before I give you this recipe, I'll give a disclaimer: Make these when you're going somewhere and need to bring something, NOT when you're bored at home and want a treat around the house. They are too good to stop, so you should arrange sharing them asap.

Peppermint Brownies -- Shortcut Version

1 package Ghiradelli Chocolate Brownie Mix

Eggs -- however many it says on the box

Oil -- however much it says on the box

Peppermint Schnapps -- replace half the water it calls for with Peppermint Schnapps

2 oz mint chocolate chips or chunks, melted (Trader Joe's has good mint dark chocolate chips)
2 (approx) Tbsp milk, half & half, or cream

1/2 cup Candy Canes pieces (smashed into little bits)

Prepare brownies according to package directions, only sub Peppermint Schnapps for 1/2 the water.  (To make without alcohol, just add 1 tsp peppermint extract and do everything else the package instructions say).  Grease a baking pan, pour in batter, and bake for 1/2 the baking time.  

Meanwhile, melt mint chocolate with 1-2 Tbsp milk in microwave in 20 second intervals, stirring in between.  Every 20 seconds, add a little more milk, half & half, or cream if necessary, and gently stir in until smooth.  Chocolate should become a sauce consistency: runny enough so you can pour it, but still thick like hot fudge.  After the brownies have baked for 1/2 the time, pull them out, drizzle the chocolate sauce over them, then sprinkle them with the candy cane shavings.  Return to oven for the remaining bake time.  (They may take a bit longer to cook, so put them in for more time if necessary but check often so they don't overcook).

If you want the non-shortcut version of this recipe, email me and I'll be happy to provide.
Enjoy!