Peppermint-Mocha Brownies

This recipe comes from Phyllis Hoffman's  "Celebrate"
Holiday Magazine - 2012
This magazine gives you great ideas for parties and
fun gatherings all times of the year!
Yummy, Pretty, Easy!

Preheat Oven to 325 degrees
Makes 8 Servings

1 (18.75 ounce) box brownie mix
2 tsp. instant coffee granules
1-1/2 tsp. peppermint extract
8 small peppermint candy canes
1 Tbs. confectioners' sugar

Line an 8-inch square baking pan with aluminum foil,
allowing edges of foil to extend 2-inches over sides of pan.
 Spray foil with non-stick cooking spray.

Prepare brownie mix according to package directions,
adding coffee granules and peppermint extract to batter. 
Spoon batter into prepared pan.  Bake according to directions.
While brownie is still warm, top with candy canes,
lightly pressing into warm brownie.
Let cool completely in a pan on a wire rack. 
Lift brownie from pan, using edges of foil as handles.
Cut between candy canes into 8 brownies. 
Sift confectioners' sugar over brownies.
Make sure to wipe sugar off of candy cane!

They are nice and thick.  I will be putting them into cellophane
bags with a special handmade tag and bow.  The recipients will be
glad to be on my Christmas list!