Death by chocolate and pepermint

I typically cook from Cookinglight as I try to eat a healthy diet, however this Thanksgiving I found a recipe that called out to me in a way I just couldn't resist. "Vanessa," it said in a sweet innocent voice, "I'm worth it. Don't worry about the pounds of butter or piles upon piles of sugar, your tongue will thank me." And I gave in, but ya know what, it was worth it!

With a total of 1 1/2 cups of butter, 2 cups regular sugar, and an entire BOX of powdered sugar, and not one but TWO icings, this cake was NOT LIGHT; deadly might more accurately describe this chocolate mountain, but it was delicious.

If you find yourself needing some peppermint and chocolate that just might kill you, this is the recipe for you! Enjoy.

Prep: 30 min., Bake: 20 min., Chill: 1 hr.

Yield: Makes 2 (9-inch) tarts

Ingredients

• 4 (1-ounce) unsweetened chocolate baking squares
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate morsels
• 1/2 cup butter, softened
• 1 (16-ounce) package powdered sugar
• 1/3 cup milk
• 1/4 teaspoon peppermint oil
• 1 Chocolate Glaze
• 1/2 cup crushed peppermint candy canes

Preparation

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat 1 cup butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in vanilla and chocolate morsels. Spread batter evenly into 2 greased and floured 9-inch tart pans with removable bottoms.

Bake at 350° for 20 minutes or until center is set. Cool completely on wire racks.

Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed after each addition. Stir in peppermint oil.

Divide butter mixture between each tart, spreading evenly over cooled brownies in pans; cover and chill 1 hour or until firm. Divide Chocolate Glaze evenly between each tart, spreading over chilled butter mixture in pans. Sprinkle crushed peppermint candy around outer edge of each tart.