MAKES 36 • PREP: 25 MIN • BAKE: 30 TO 35 MIN
¾ cup mint chocolate chips
BATTER
1½ sticks (¾ cup) unsalted butter
1 cup granulated sugar
3 large eggs
½ tsp each vanilla and mint extract
1
cups all-purpose flour
1 tsp baking powder
8 drops green liquid food color
GLAZE
¾ cup mint chocolate chips
2 Tbsp stick unsalted butter
1 Tbsp light corn syrup
Decoration: ¼ cup crushed red-and-white striped candy canes (about 2) or crushed red-and-white mint candies
1 Heat oven to 350°F. Line a 9-in.-square baking pan with foil, letting ends extend above pan 2 in. on opposite sides. Coat foil with cooking spray.
2 Melt ¾ cup mint chocolate chips as package directs. Cool slightly.
3 Batter: Melt butter in a medium saucepan. Remove from heat; whisk in sugar. Stir in eggs and extracts, then flour and baking powder until just blended.
4 Add 1¼ cups Batter to the melted chocolate; stir until blended. Spread evenly in prepared pan.
5 Stir green food color into remaining batter until evenly tinted. Carefully pour over chocolate batter, then gently spread into an even layer.
6 Bake 30 to 35 minutes or until lightly brown on top and a wooden pick inserted in center comes out with moist crumbs attached. Cool in pan on a wire rack.
7 Glaze: Melt chips and butter in a small saucepan over low heat or in a bowl in microwave. Stir in corn syrup until blended. Cool 5 minutes or until no longer hot, but still spreadable. Spread over brownie; sprinkle with crushed candy. Chill until firm.
8 Lift foil by ends onto cutting board. Cut into 36 squares.
PER SQUARE: 114 cal, 1 g pro, 14 g car, 0 g fiber, 6 g fat (3 g sat fat), 30 mg chol, 66 mg sod
Planning tip: Refrigerate airtight with wax paper between layers up to 1 week.
