Peppermint Brownies

I'm breaking in the wedding chatter to post a must make recipe. Well, I guess this could go under wedding. I don't know about you, but eating chocolate always makes me feel better.

Peppermint Brownies
Yield: 1 8x13-inch pan (about 24 brownies)
Ingredients:
¾ cup cocoa powder
½ cup butter or margarine
2 cups sugar
3 large eggs
1½ tsp. peppermint extract
2 tsp. vanilla extract
½ tsp. salt
1 cup all-purpose flour
½ bag Hershey's Candy Cane Kisses, wrappers removed and coarsely chopped
6 oz. chocolate chips
6 Tbsp. butter

Directions:
Preheat the oven to 350° F. Lightly spray with cooking spray a 8x13-inch baking pan.
Combine the cocoa and butter and microwave or heat on stove, until completely melted and smooth. Remove from the heat.
Beat the eggs with a pinch of salt until they are foamy. Gradually add the sugar and keep beating until the mixture is thick and pale. Beat in the chocolate mixture, then the flour. Whisk in the peppermint and vanilla extracts and the salt. Whisk in the flour just until incorporated.
Pour the batter into baking pan, spreading it evenly. Bake 25-30 minutes or until a toothpick inserted in the center comes out nearly clean. These brownies will still be moist and slightly sticky when they come out of the oven.
Sprinkle the chopped Candy Cane Kisses over the top of the brownies and return the pan to the oven for 3 more minutes. Place Brownies into the fridge to cool quickly.
Melt the chocolate chips and butter in the microwave. Pour over the Candy Cane Kisses. Quickly spread over brownies. Sprinkle on the peppermint chips and return to the fridge. Chill the brownies until the candy topping has firmed up. Slice and serve.

Make these. The stress will float away.