Twelve Days of Christmas: Peppermint Brownies with Dark Chocolate Ganache

In no way is there a secret layer made of mayo

These triple-decker babies are rich, perfect for a party or a big crowd or perhaps just to get a serious chocolate fix.

Peppermint Brownies with Dark Chocolate Ganache

For Peppermint Cream Cheese Layer

• 8 ounces cream cheese (softened at room temperature for about 30 minutes)
• 1/4 cup sugar
• 1 large egg
• 1 tbsp. flour
• 1/2 cup hard peppermint candy, ground to a powder (we used a coffee grinder)

For brownies

• 6 tbsp unsalted butter
• 2 ounces unsweetened chocolate
• 2 ounces bittersweet chocolate
• 1 cup sugar
• 2 large eggs
• 2/3 cup flour
• 1/2 tsp salt
• 3.5 to 4.25 ounce bar of peppermint bark (reserve one square)

For Ganache

• 1/2 cup dark chocolate
• 1/4 cup heavy cream

Preheat oven to 350 and butter square brownie pan. With a hand mixer on medium speed, blend ingredients for topping  until smooth. In a heavy saucepan, melt butter, unsweetened and dark chocolates until smooth. Remove from heat and let cool for 10 minutes. Stir in sugar until smooth. Stir in flour, salt and all but one square of the peppermint bark, until just combined. Spread batter evenly in pan, smoothing to level. Drop cream cheese mix in large spoonfuls on top of batter. Smooth to cover evenly. Use a knife or small fork to make decorative swirls on top, if desired. Bake for 50 minutes or until top is golden and a tester knife comes out clean. Make ganache while brownies cool, by heating chocolate and cream over medium heat and whisking until smooth. Let cool for about five minutes before chocolate ganache over the top and sprinkling with reserved peppermint bark. Cut and store in refrigerator between layers of wax paper. Serve cold or at room temperature.