By: Jonathan Galhandro
Staff Writer
Ingredients
- 1 c. salted butter (2 sticks), plus more for the pan
- 4 oz. bittersweet chocolate, broken into pieces
- 1/3 c. unsweetened cocoa powder
- 2 c. sugar
- 3 large eggs
- 1 tbsp. peppermint extract
- 1 1/4 c. all-purpose flour
- 1/2 c. semisweet chocolate chips
- Crushed candy canes or peppermints, for topping
Directions
- Preheat the oven to 350º. Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving an overhang on 2 sides; lightly butter the paper.
- Melt the butter and bittersweet chocolate in a medium saucepan over medium-low heat, stirring, for about 3 minutes. Remove from the heat and whisk in the cocoa powder until smooth. Let cool slightly, about 5 minutes.
- Stir the sugar into the chocolate mixture until well combined. Stir in the eggs, one at a time, and mix until well combined. Stir in the peppermint extract. Add the flour and gently stir until completely combined.
- Pour the batter into the pan and spread evenly. Tap the pan on the counter to release any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 40 minutes (do not overbake). Let cool until firm enough to easily lift from the pan using the parchment paper, about 25 minutes. Lift out of the pan and transfer to a rack to cool completely.
- Put the chocolate chips in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring, until melted. Drizzle over the brownies and sprinkle with crushed candy. Let set before slicing.
