Double Chocolate Peppermint Brownies

Perfect for holiday gatherings!

Layer 1: Brownie:

¾ c. cocoa
½ tsp. baking soda
1/3 c. butter, melted
½ c. boiling water
2 c. sugar
2 eggs
1/3 c. butter, softened
1 1/3 c. flour
1 tsp. vanilla
¼ tsp. salt

Combine the cocoa and baking soda. Add the melted butter and combine, then add boiling water. Combine well, then add sugar, eggs, and butter. When combined add flour, vanilla, and salt. Pour into greased 9x13 pan and bake for 35-40 minutes at 350 degrees. Let cool.

Layer 2: Buttercream frosting:

1/3 c. butter, softened
2 c. powdered sugar
1 tbsp. milk
1 tsp. vanilla
2 drops peppermint extract
red coloring (to make frosting pink)

Spread over cooled brownies. Chill.

Layer 3: Chocolate Ganache

3/4 c. semisweet chocolate chips
¼ c. + 2 tbsp. heavy cream

Combine in a small bowl and microwave for 30 second intervals until smooth. Do not overheat. Immediately pour over brownies. Top with crushed peppermint candy cane. Put back in fridge for a few hours, until set.