Brownies

1 1/2 cup sugar

1 1/2 sticks butter

2 Tbsp water

2 large eggs

2 tsp vanilla extract

1 1/3 cup flour

3/4 cups cocoa powder

1/2 tsp baking powder

1/4 tsp salt

1/2 cup chocolate chips

Combine melted butter and sugar, add water, mix eggs in one at a time, add vanilla. Mix until smooth. In a separate bowl, combine all the dry ingredients. Mix wet and dry ingredients together and add chocolate chips.

Scoop 1/4 cup batter into lined muffin tins. Bake at 350* for 13 minutes.

Whipped Cream

1 cup heavy cream

1 tsp vanilla extract

1 Tbsp powdered sugar

Combine heavy cream, vanilla extract and powdered sugar in an ice cold bowl and whip until stiff. Fold in half of the crushed candy canes. 

Toppings

Ganache

1 cup bittersweet chocolate, crushed

3 crushed candy canes

1 cup heavy cream

Place crushed chocolate in a medium bowl and set aside. Using a double boiler, stirring constantly, heat heavy cream until a semi boil. Pour over crushed chocolate and whisk until smooth.

When the brownies have cooled completely, spoon a dollop of whipped peppermint cream between two brownie cakes, drizzle with ganache and sprinkle with remaining candy cane. 

Serve immediately or refrigerate. Serves 10