Ingredients
Method
Instructions
- Heat oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment, leaving an overhang. Lightly grease exposed corners.
- Whisk warm melted butter with sugar. Whisk in eggs, vanilla, and peppermint extract. Stir in cocoa and salt. Fold in flour just until combined, then chocolate chips.
- Spread batter in pan. Bake 25–30 minutes, checking at 25 minutes. Edges should be set and a toothpick in the center should show moist crumbs without liquid batter.
- Cool completely in the pan on a rack, about 90 minutes or longer as needed.
- Place chopped chocolate in a heatproof bowl. Heat cream until steaming and pour over chocolate. Let stand 3 minutes, then stir smooth. Spread over fully cooled brownies.
- Refrigerate about 30 minutes, until topping holds its shape. Add crushed candy canes near serving time. Lift out and cut into 16 squares.
Notes
Original recipe draft, not kitchen-tested. Timing is approximate; allow longer if the base remains warm. Refrigerate covered and plan to use within 3 days. Add candy near serving time to preserve crunch. Nutrition has not been calculated.
