Ingredients
Method
Preparation
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, combine melted butter and sugar, mixing until smooth.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- In a separate bowl, sift together cocoa powder, flour, salt, and baking powder.
- Gradually add the dry ingredients into the wet mixture, stirring gently until combined.
- Fold in the crushed peppermint candy pieces and chocolate chips.
- Pour the batter into the prepared baking pan, spreading evenly.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow brownies to cool completely in the pan before cutting into squares.
Notes
Serve warm or at room temperature. Pair with vanilla ice cream or drizzle with hot fudge. Store leftovers in an airtight container at room temperature for up to three days, or freeze for up to three months.