Mint Brownies, Mint Brownies, Mint Brownies!

• Preheat oven to 350 with the rack in the lowest position.
• Chop the candies for the main brownie recipe and for the toppings and place them in separate containers.
• Freeze until ready to use.
• Line an 8×8 pan with two layers of tin foil, the lower one with longer edges hanging out over two opposite sides so that you can easily remove the brownie from the pan.
• Spray foil lined pan with baking spray or prep with butter and flour.
• In a heat resistant bowl, whisk cocoa powder and 1/3 c boiling water until smooth.
• Add chopped unsweetened chocolate and 1 tbs boiling water and stir until melted and smooth.
• Add melted butter and stir until melted and smooth.
• If, for some reason, the chocolate mixture is still not melted, place the bowl over a pot of boiling water and stir until smooth. 

Allow chocolate mixture to cool for about 10-15 minutes before proceeding.

• Add oil and eggs and whisk again. Mixture often appears separated.
• Whisk in sugar and vanilla until smooth and velvety.
• Using a spatula, add flour and salt.
• Add chopped mint candies and fold gently.
• Pour batter evenly into the prepared pan.
• Bake for 25 minutes until browning at the edges, set at the centre, and a knife comes out relatively clean. Don’t be fooled by the melting mint chocolates, though!
• Set the hot pan on a wire rack and cool the brownies for 20 minutes in pan.
• Remove brownies in foil to wire rack to complete the cooling process.
• Brownies may be enjoyed fully cooled or topped as below.
• In a small bowl over boiling water or in spurts of medium power in the microwave, melt the semi-sweet or mint chocolate chips, the butter, and [optional] candies.
• Stir until smooth.
• Melt the white chocolate chips in the same manner.
• Stir until smooth.
• Add [optional] peppermint extract to the semi-sweet mix if not using mint candies and stir.
• Add food colouring and [optional] peppermint to the white chocolate and stir.
• Allow melted chocolate mixtures to sit for 5 minutes until thickened slightly.
• When the brownie has cooled for at least 20 minutes, spoon the chocolate from the two bowls on top of the brownie to to create an irregular, marbled effect.
• Use the tines of a fork to swirl irregularly, wiping off the tines occasionally.
• Allow the chocolate marble gloss to cool for at least 15 minutes before proceeding.
• When the chocolate marble gloss is cool but not quite set, drop diced candies over top.
• Cool completely.
• Slice brownie into 16 squares.
• Enjoy!