• Preheat oven to 350° and spray mini cake pans with non stick spray, set aside.
• In a small sauce pan, heat chocolate chips, butter and unsweetened cocoa powder over low heat until melted. Let cool.
• In a large mixing bowl, beat eggs and sugar until nice and fluffy, about 3 minutes.
• Pour cooled chocolate mixture into sugar mixture. Stir until combined.
• Add flour and salt. Gently stir until combined.
• Pour into prepared mini cake pans.
• Bake for 21-22 minutes.
• Remove from oven and let cool completely before adding frosting.

For the Frosting

• In a medium mixing bowl, beat butter for a minute or two until nice and creamy.
• Add cream cheese and vanilla. Beat until well combined.
• Slowly add powdered sugar a little at a time and beat over medium speed until combined.
• Add food coloring until desired color is obtained.
• Gently stir in crushed peppermint sprinkles. I used approximately 3-4 tablespoons.
• Spoon a layer of frosting between two brownies and then top with additional frosting.
• Sprinkle peppermint sprinkles, or sprinkles of your choice, on top and enjoy!

ENJOY!