forgotten holiday

There is an upcoming holiday that everyone should know about. It's more important than Christmas and more gratifying than spinning the dreidel during Chanukah. Tomorrow, December 8th, is National Chocolate Brownie Day. Yay!!!!!

To celebrate, mix your batter, bake your brownies, and add a dollop of fresh whipped cream. Share this holiday with the ones you love... or as least the ones who'll understand.

And, to inspire you to make great brownies, below is a recipe I found that I think is perfect for this particular month.

Peppermint Bark Brownies

1 cup butter, plus more for greasing dish
4 squares unsweetened baking chocolate, chopped
2 cups sugar
1 cup all-purpose flour
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup chopped peppermint bark

Preheat the oven to 325 degrees F and grease a 9 by 13-inch baking dish. Line the dish with a piece of parchment paper that extends up beyond the edge of the pan on the 2 wide sides of the dish and lightly grease the parchment. The paper will serve as handles when you are ready to remove the brownies from the pan.

In the top of a double boiler or in a microwave, melt the chocolate and butter until completely smooth. Add the sugar, flour, eggs, and vanilla and stir to blend. Stir in the peppermint bark and transfer to the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center just comes out clean - it's ok if there are a couple of small fudgy crumbs adhering to the toothpick. It's better to undercook these slightly than overcook them - these brownies are meant to be fudgy.

Transfer to a cooling rack and allow to cool completely. Using your hands, lift up firmly on the parchment paper pieces and transfer to a flat surface. (If the paper is stubborn, run a thin knife around the edge of the pan, or loosen the brownies slightly with the help of an offset spatula.) Cut the brownies into 2 1/2-inch squares and serve at room temperature.

Peppermint Bark:
12 ounces good quality white chocolate, chopped
24 hard peppermint candies

Melt the white chocolate in a double boiler over medium heat or in a microwave, stirring every 30 seconds, until smooth. Be careful not to scorch the chocolate.

Place the peppermints in a resealable food storage bag and, using a rolling pin, tap the candies to break into small pieces. Place the crushed candies into a strainer with medium holes and shake over another bowl - only the very large pieces should remain in the strainer. Add the melted chocolate to the small pieces and stir to combine.

Line a baking sheet with waxed paper and pour the chocolate-candy mixture onto the paper. Using a rubber spatula, spread smooth to a thickness of about 1/4-inch. Press the large peppermint pieces onto the top of the mixture and transfer to a refrigerator to firm.

When firm, break the bark into bite-size pieces and place in an attractive serving bowl or package in airtight containers to give as gifts. Serve at room temperature.

This is best refrigerated if kept for any length of time.