Peppermint Brownies

Peppermint Brownies
adapted from Ghirardelli

4 oz unsweetened chocolate
16 tablespoons (2 sticks) unsalted butter
3 eggs, at room temperature
2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon salt
1 cup flour
4 oz semisweet chocolate, finely chopped
1/4 cup crushed candy canes (about 3 candy canes)

Preheat oven to 350 F.  Line a 9-inch square baking pan with aluminum foil, leaving an overhang on opposite sides (so you can easily lift the brownies out).  Spray the prepared pan with cooking spray.

Add the unsweetened chocolate and butter to a heatproof bowl, and set it over a pan of simmering water.  Stir occasionally until the chocolate and butter have melted completely.  Cool the mixture to room temperature.  In a large bowl whisk together the eggs, sugar, vanilla, peppermint extract and salt until well combined.  Add the chocolate mixture, whisking to combine, and then use a rubber spatula to fold in the flour.

Pour the batter (it’ll be fairly thick) into the prepared pan.  Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.  Remove the pan from the oven and sprinkle the chopped semisweet chocolate evenly over the top of the brownies.  Return the pan to the oven for 1 minute, or until the chocolate softens.  Use an offset spatula to spread the chocolate in an even layer over the brownies.  Sprinkle immediately with the chopped candy canes.

Cool the brownies completely in the pan then use the foil handles to lift the brownies from the pan and cut them into squares.

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