Brownies with Peppermint Frosting and Ganache Glaze

So are you all treated out? Or are you ready for some more? These are really yummy but make a ton. We halved the recipe and cooked it in a 9x13 for the same amount of time and it worked great.

Brownies
4 cubes margarine or butter, softened
1 c. cocoa powder
4 c. white sugar
8 eggs
1 t. salt
3 1/2 c. flour
1 c. nuts (optional), chopped
1 T. vanilla

Soften margarine or butter and place in a large bowl or mixer. Add the cocoa, butter and eggs and beat until smooth. Add remaining ingredients and mix together until incorporated. Pour into a greased cookie sheet and bake at 350 for 29-32 minutes, or until brownies are cooked through. Don't over bake, you will want your brownies a little under done. Let brownies cool and then frost with the peppermint frosting.

Peppermint Frosting
1 cube butter, softened
1 lb. powdered sugar (3-4 c.)
3-4 T. milk or heavy whipping cream
2 drops peppermint extract (we didn't think this was nearly enough and added quite a bit more. So add to taste)
1 t. vanilla
Dash of salt
Red food coloring (to make pink frosting)
3-4 peppermint candy canes (crushed and set aside for topping of brownies)

Cream the butter and sugar together until smooth. Add enough milk to make the frosting a smooth and soft texture. Add the extract, vanilla and dash of salt. Add the food coloring and beat until frosting is ready to spread over brownies.

Ganache Glaze
1 (12 oz.) bag of milk chocolate chips
3-4 T. heavy whipping cream or canned evaporated milk

Put chocolate chips and whipping cream in a microwave safe bowl. Microwave for 40-60 seconds, or until chips are melted smooth. Stir together until smooth and the consistency of hot fudge. Pour ganache over the mint frosting on top of the brownies. Sprinkle the crushed candy canes on top of the ganache and let cool. Cut into squares once topping is cooled.