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    Deal GURU
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    Default Peppermint Fudge Brownies

    2 sticks (1 cup) butter
    2 cups (12 oz) semisweet chocolate chips
    1 cup granulated sugar
    4 large eggs
    1 tsp vanilla extract
    11⁄4 cups all-purpose flour
    FROSTING
    3⁄4 cup (41⁄2 oz) semisweet chocolate chips
    1 Tbsp stick butter
    1 cup confectionersí sugar, sifted or stirred through a strainer
    1⁄4 cup sour cream
    1 tsp vanilla extract
    Decoration: 10 red starlight mint candies, coarsely crushed
    PREPARATION
    1. Heat oven to 350įF. Line a 13 x 9-in. baking pan with foil, letting foil extend above pan at both ends.



    2. Brownies: Melt butter in a covered 3-qt microwave-safe bowl on high or in a saucepan over medium-low heat. Add chocolate chips; microwave, stirring every 15 seconds, or cook, stirring occasionally, until chocolate melts and mixture is smooth. Remove from heat; stir in sugar. Add eggs and vanilla; stir briskly until blended. Stir in flour. Pour into prepared pan; spread evenly.



    3. Bake 25 to 30 minutes or until a pick inserted in center comes out clean (donít overbake). Cool completely in pan on a wire rack.



    4. Frosting: Clean bowl or saucepan, add chocolate and butter and melt in microwave on high, or stir over low heat (mixture may look dried and grainy). Remove from heat. Add sugar, sour cream and vanilla; beat with mixer on low speed until smooth. Spread evenly over brownie; garnish with candy. For easier cutting refrigerate 30 minutes.



    5. Lift foil by ends to cutting board. Cut crosswise in twelve 1-in.-wide strips. Cut diagonally into diamonds.

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