(Adapted from “Candy Cane Murder,” by Joanne Fluke)

1 cup butter

1 cup sugar

1 beaten egg

1/4 teaspoon peppermint extract

1/2 teaspoon salt

2/3 cup finely crushed miniature candy canes (measure after crushing)

6 drops red food coloring

2 cups flour (pack it down when you measure it.)

1 cup semi-sweet chocolate chips

2 cups semi-sweet chocolate chips (12-oz bag)

Melt the butter for 1 minute 30 seconds on HIGH. Set it on the counter to cool.

Beat sugar and egg until uniform in color.

Mix in the peppermint extract, salt, and finely crushed miniature candy canes.

Add food coloring and mix thoroughly.

Add the melted butter, mixing at low speed.

Add the flour in half-cup increments, beating after each addition.

Remove bowl from mixer and stir in one cup chocolate chips by hand.

Spread the batter evenly into a greased 9 by 13-inch pan.

Bake at 350°F for 25 minutes or until it feels firm on the top.

Remove from oven and sprinkle with the remaining two cups of chocolate chips. Immediately cover with foil or a second cookie sheet to keep the heat in. Let it sit for three minutes. Uncover and spread the melted chips like frosting with a rubber spatula.

Cool completely and then cut into brownie-sized pieces.