







The process of making these irresistible fudgy brownies starts with melted chocolate. 6 ounces of chocolate goodness for a pan of brownies. But that’s not all, these brownies have unsweetened cocoa powder added to the batter as well. Double chocolate richness!Brownies1 cup (226 grams) butter, diced6 oz (168 grams) semisweet chocolate4 eggs, room temperature1 2/3 cup (340 grams) sugar1 teaspoon vanilla extract3/4 cup (90 grams) all purpose flour1/3 cup (30 grams) unsweetened cocoa powderFrosting1/2 cup (113 grams) butter, room temperature1/2 cup (120 ml) International Delight Peppermint Coffee Creamer3 cups (360 grams) powder sugar1-2 drops of red food coloringcrusted candy-canePreheat the oven to 350F.Line a 11X7" baking pan with parchment paper (do not skip this step or you won't be able to remove the brownies from the pan).In a medium saucepan melt the butter and chocolate. When melted, pour it into the mixing bowl and, with the paddle attachment on, beat on medium speed for 3 minutes.Add the sugar and mix for 3 more minutes. By now the mixture should be warm to the touch.Add the eggs, one at a time, and mix until combined. The mixture should have a rich creamy texture once all the eggs are mixed in.Add the vanilla extract and slowly stir in the flour and cocoa powder.Pour the brownie batter into the prepared pan and bake for 40 minutes. Do not overbake!Remove the pan from the oven and leave to cool completely on a wire rack before frosting the brownies.In a mixing bowl add the butter. With the paddle attachment one, beat on low speed until light and fluffy. Add the peppermint creamer, 1 cup of powder sugar and beat for 3 minutes until well combined.Slowly add the remaining powder sugar, 1/2 cup at a time, scraping the sides of the bowl after each addition.Add 1-2 drops (depending on how red/pink you like) of red food coloring to the frosting and spread in evenly over the cooled brownies.Sprinkle some crushed candy cane on top.Cut into bars and enjoy!