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Preheat oven to 350 degrees F. Grease an 8x8 baking pan with butter or nonstick spray.
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In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in eggs, one at a time, stirring until a smooth batter forms. Add in flour, cocoa powder, baking soda and salt, stirring until combined. Fold in chocolate chips. Spread batter prepared baking pan and bake for 20-25 minutes or until set. Remove and let cool.
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While brownies are cooling, prepare the peppermint patty layer. Add all ingredients to a bowl and beat with un electric mixer until smooth and creamy. Pour over brownies and spread in an even layer with a spoon or spatula. Place in the refrigerator until set, about 30 minutes.
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To make the ganache, heat heavy cream until warm and pour it over chopped chocolate. Stir for a few minutes until totally combined, smooth and creamy. Spread over the top of the peppermint layer or cut brownies first and spoon over top.
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Crush the peppermint candies in a food processor or place them in a plastic bag and beat with a meat tenderizer. Sprinkle finished brownies with crushed peppermint.