Makes 16 brownies
Ingredients
1/3 cup (75g) butter
8 ounces 60-70% bittersweet chocolate, finely chopped
1 1/4 cups (50g) granulated sugar
1 teaspoon vanilla extract
4 to 5 drops peppermint extract
3 large eggs
3/4 cup (90g) all-purpose flour
1/4 cup (24g) cocoa powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup roughly chopped peppermint bark (or 1/4 cup each dark chocolate and white chocolate chips)
1 ounce white chocolate, melted
2 candy canes, crushed
3 to 4 Oreos, roughly crushed (optional)
Instructions
- Preheat the oven to 350° F. Line an 8-inch square baking pan with parchment paper.
- Place the butter and chopped chocolate in a large microwave-safe mixing bowl. Microwave on high in 30-second increments, stirring between each, until the chocolate is fully melted.
- Add the sugar, vanilla extract, peppermint extract, and eggs to the bowl. Whisk vigorously until smooth and combined.
- Add the flour, cocoa, baking soda, and salt. Stir vigorously with a rubber spatula until a thick batter forms. Fold in the chopped peppermint bark (or chocolate chips).
- Scrape the batter into the baking pan and smooth it into an even layer. Transfer the pan to the middle rack of the preheated oven.
- Bake for 28 to 33 minutes, until the top of the brownie is matte and a toothpick inserted in the center comes out with just a few crumbs.
- Remove the baking pan from the oven. Refrigerate for 1 to 2 hours, or until completely cool.
- Lift up on the edges of the parchment paper and remove the brownie from the pan. Drizzle evenly with melted white chocolate, and scatter with crushed candy canes and Oreos (if using). Return the brownie to the refrigerator for 15 to 20 minutes to set the chocolate.
- Cut into squares using a sharp knife, and enjoy. Leftover brownies can be kept in an airtight container at room temperature for 2 days, in the refrigerator for 5, or in the freezer for up to 2 months.
