Brownie Base:
1/3 cup semi-sweet chocolate chips
3/4 cup powdered sugar
2/3 cup non-hydrogenated margarine
1 tablespoon soy milk or other non-dairy milk
1 teaspoon vanilla extract
1/8 teaspoon peppermint extract
1 1/2 cups unbleached flour
1/2 teaspoon aluminum-free baking powder
1 /4 teaspoon sea salt

Candy Cane Frosting:
1/3 cup tofu cream cheese
1/4 cup non-hydrogenated margarine
1/8 teaspoon peppermint extract
3 1/2 cups powdered sugar
1/4 cup chopped peppermint candy canes

1. Preheat oven to 325 degrees. Lightly oil (or spray with a light mist of oil) a 9x13-inch baking pan and set aside.

2. To make the brownie base: in a double boiler (or in the microwave), melt the chocolate chips and set aside to cool. In a large bowl, stir together the powdered sugar, margarine, soy milk, vanilla, and peppermint extract until light and fluffy. Sift the flour, baking powder, and salt into the wet ingredients, and stir well to combine. Add the melted chocolate chips and stir until just blended.

3. Transfer the batter to the prepared pan. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow the brownie base to cool completely.

4. While base is cooling, make the frosting: in a medium bowl, whisk together (or beat with an electric mixer) the tofu cream cheese, margarine, and peppermint extract until light and fluffy. Add the powdered sugar and stir until smooth and creamy. Add the chopped candy canes and stir until just blended.

5. Spread the frosting evenly over the cooled brownie base. Place pan in the refrigerator to chill for 30 minutes. Using a sharp, warm knife, cut into 48 bars. Store bars in an airtight container with waxed paper between the layers.

Yield: One 9x13-inch pan or 48 bars