(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat oven to 350°. Grease 13 x 9-inch baking pan and line with parchment allowing ends to hang over slightly.
Melt Country Crock Spread over medium heat. Remove from heat and add 1 1/2 cups chocolate chips and stir until chocolate is melted. Stir in sugars, then eggs, one at a time, and vanilla. Stir in flour, baking powder and salt just until blended. Stir in 1/2 cup chocolate chips. Spread into prepared pan.
Bake 30 minutes or until toothpick inserted in center comes out almost clean. Do not overbake. Cool in pan on wire rack for 20 minutes. Using parchment, lift brownie out of pan and cool completely on wire rack.
When cool, bring cream just to a boil in 2-quart saucepan over low heat. Remove from heat and stir in remaining 2 cups chocolate chips and peppermint extract until melted. Let cool to thicken, stirring occasionally. Spread chocolate mixture over cooled brownies. Let cool for 15 minutes then sprinkle crushed peppermint over ganache. Refrigerate until firm, about 1 hour. Cut into squares to serve.
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