• Heat the oven to 350℉ and line a 9x13" pan with foil then spray with cooking spray.

For the Brownies

• In a standing mixer, beat together the sugars, oil and vanilla until smooth.
  2 ¼ Cups Sugar, ¾ Cup Brown Sugar, 1 teaspoon Vanilla, 1 ½ Cup Canola Oil
• Add the eggs one at a time with the mixer on low speed.
  6 Eggs
• In a separate bowl, whisk together the cocoa, flour, baking powder and salt.
  1 Cup Cocoa Powder, 1 ½ Cups Flour, ¾ teaspoons Baking Powder, ½ teaspoon Salt
• Add the chocolate chips and fold them in so they don't sink to the bottom of the brownies during baking.
  1 Cup Chocolate Chips
• Add the dry ingredients to the wet ingredients and mix on low until combined.
• Pour into the greased pan.
• Bake for 35-45 minutes or until the center is set.
• Allow the brownies to cool for 20-30 minutes and then opening the saran wrap, gently lay the peppermint on the brownies.
• Pour the chocolate all over the brownies.
• Allow to set or just go for it. ;)
• Set aside.

For the Peppermint Topping

• In the bowl of a standing mixer with the paddle attachment, mix together the powdered sugar, peppermint, corn syrup, shortening and evaporated milk.
  7 ½ Cups Powdered Sugar, 1 teaspoon Peppermint Extract, 5 Tablespoons Corn Syrup, 3 Tablespoons Shortening, 5 Tablespoons Evaporated Milk
• The mixture will take a little time to come together and may be crumbly.
• Press together into a disc and set on a long piece of saran wrap.
• Fold the saran wrap over the patty and use a rolling pin to roll into a 9x13" rectangle.
• Set aside.

For the Chocolate Glaze

• In a microwave safe bowl, add the chocolate and butter.
  1 Cup Semi Sweet Chocolate Chips, ½ Cup Butter
• Melt for 30 second intervals stirring in between until smooth.