Peppermint Patty Brownies

I'd say it's beginning to look a lot like Christmas, but then you might think I'm one of THOSE  people that can't wait.  Which I am of course.  Unashamedly...give me lights and carols as soon as possible please.  

Thinking about Christmas had me craving a little peppermint flavor and what goes better with mint than chocolate(except maybe rum and lime)?  I have this recipe for peppermint patties/junior mints that taste identical to the store bought kind, so identical that it seems like too much work to create something that I can easily purchase.  I adapted the peppermint patty recipe to top a brownie instead and have to say I love the combo.  LOVE it. 

I always buy this Simply Organic peppermint flavoring oil and it is crazy strong--like clear your sinuses strong.  I'd start with 1/2 of a tsp and adjust to taste if you are using another brand. 

Love these.  Just in case I wasn't adamant enough above.  So much so that I already packed them up for the office so I don't end up eating them myself.

Love this schmoo too. 

Peppermint Patty Brownies

Ingredients

• 2 sticks unsalted butter
• 1 12 oz bag semisweet chocolate chips for brownies and additional half bag for topping
• 3 oz unsweetened chocolate
• 3 large eggs
• 1 tablespoon instant espresso
• 1 tablespoon vanilla extract
• 1 1/4 cups sugar
• 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 teaspoon salt
• 1/2 cup sweetened condensed milk
• 1/2 tsp peppermint extract
• 1 1/2 cup powdered sugar
• 1 tsp shortening

Directions

1. Preheat oven to 350 degrees. Grease and flour a 8x8inch baking.
2. Melt together the butter, 1 bag chocolate chips, and unsweetened chocolate in a double boiler or bowl over simmering water. Allow to cool slightly. In a large bowl, stir together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
3. In a medium bowl, sift together flour, baking powder, and salt and then add to chocolate mixture and stir gently, taking care not to over mix. Pour into prepared pan
4. Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool completely
5. Add sweetened condensed milk to a medium bowl and stir in peppermint extract.  
6. Stir in powdered sugar and mix well
7. Spread across top of cooled brownies gently (no worries if some brownie crumbs get mixed in, the chocolate topping will cover this)
8. Melt together half bag of chocolate chips with shortening in microwave by placing ingredients in microwave safe bowl and microwaving at 50% for 30 seconds.  Remove from microwave and stir.  Repeat microwave 30 secs and stir steps until chocolate is melted.
9. Pour over peppermint layer and allow to cool at room temp.  Refrigerate brownies for 2 hrs before cutting.