One of the festive flavors of the holiday season is Peppermint! If you bake treats for school bake sales or send out goodies to family members, this is a great inexpensive treat to cook up in bulk and that will travel nicely in  the mail  tasting just as good when they arrive. Recipie from Ghirardelli.

Peppermint Brownies
Yield: 16 Brownies

* 4 ounce(s) 100% Cacao Unsweetened Chocolate Baking Bar
* 16 tablespoon(s) unsalted butter
* 3 eggs
* 2 cup(s) sugar
* 1 teaspoon(s) vanilla extract
* 1/2 teaspoon(s) peppermint extract
* 1/4 teaspoon(s) salt
* 1 cup(s) flour
* 12 Ghirardelli Dark Chocolate with Mint Filling Squares
* 1/4 cup(s) crushed candy canes (about 4 small)

Directions:

1. Heat oven to 350ºF. Spray 9-inch-square baking pan with cooking spray; dust with flour, tapping out excess. In double boiler over hot water, melt chocolate and butter. Cool to room temperature. In large bowl with electric mixer or whisk, beat eggs, sugar, vanilla, peppermint extract and salt until combined. Beat in chocolate mixture; gently stir in flour. Pour batter into prepared pan.
2. Bake about 45 minutes or until knife inserted into brownies comes out clean. Arrange mint squares on top in one layer; place brownies in oven 1 minute.
3. Spread melted mint squares with spatula to frost brownies evenly; sprinkle with crushed candy canes. Cool completely; cut into 16 squares.

Tip: Cut brownies into 36 squares. Place each mini-brownie in paper candy cup.