Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
- 4 oz white chocolate baking bar or high-quality melting wafers
- 1/4 cup crushed candy canes or peppermint rounds
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and peppermint extract until fragrant.
- Sift the cocoa powder, flour, salt, and baking powder directly into the wet ingredients. Fold the mixture gently with a spatula until just combined; do not overmix. Fold in the semi-sweet chocolate chips. Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
- Once the brownies are cool, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Use a spoon or a piping bag to drizzle the white chocolate in a zigzag pattern across the top of the brownie block. Immediately sprinkle the crushed candy canes over the wet chocolate so they stick. Allow the drizzle to set for 20 minutes before lifting the parchment paper out and slicing the brownies into 16 squares.
- Cook Time: 50 minutes