Peppermint Patty Brownies

Directions:

1. Preheat grill for indirect grilling to 350°F.
2. Butter a 9x13-inch baking pan and line the bottom of pan with parchment, leaving extra along the long sides to help lift out the bars. 
3. In a small mixing bowl, whisk together the flour, cocoa powder, and salt.
4. In a double-boiler, melt together the chocolate and butter, stirring occasionally.
5. Transfer chocolate to a large mixing bowl and stir in the sugar, eggs, vanilla and peppermint extracts.
6. Stir in the flour mixture until just combined.
7. Spread into prepared pan.

For Peppermint Patty:

1. In a small mixing bowl, beat together the cream cheese and sugar.
2. Beat in the egg and peppermint extract until combined, and then beat in the flour.
3. Dollop over brownie batter, then swirl in with a knife or spatula.
4. Place foil pan in a second foil pan for stability and insulation.
5. Place on hot grill away from heat.
6. Close lid and and grill/bake 20 to 30 minutes, or until a toothpick inserted 2-inches from the edge of the pan come away almost clean. Rotate pan halfway through baking.
7. Remove from grill and cool completely.

For Chocolate Glaze:

1. Melt together the chocolate and butter in a double boiler, stirring until combined.
2. Pour over cooled brownie.
3. Chill in refrigerator until set.