- 2 sticks unsalted butter
- 4 ounces unsweetened baking chocolate, chopped
- 4 ounces bittersweet chocolate chips
- 4 large eggs, lightly beaten
- 2 cups granulated sugar
- 2 teaspoons peppermint extract
- 1/2 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 cup semisweet chocolate chips
- 1/3 cup crushed candy canes or crushed peppermint candies
Preheat the oven to 350° F and grease a 9- by 13-inch baking dish. Line the baking dish with a piece of parchment paper fitted into the pan so that it extends up beyond the long sides of the pan by 2 inches (this will become a handle to help you remove the brownies from the pan once they are cooled. Grease the paper with butter and set aside.
Combine the butter and bittersweet chocolate in a glass bowl and microwave, stirring every 30 seconds, until the chocolate is just melted and smooth, 1 1/2 to 2 minutes. Set aside.
In a large bowl whisk together the eggs, sugar, and extracts until smooth. Add the melted butter-chocolate mixture to the bowl and whisk to combine. Add the flour and whisk just until incorporated - do not overmix. Add the semisweet chocolate chips and stir to blend.
Pour the batter into the prepared baking dish and bake in the center of the oven for 13 minutes. Remove the pan from the oven and sprinkle the crushed candies over the top of the brownies, then return the pan to the oven and cook until the brownies are just set and a tester inserted in the brownies comes out with a few crumbs, 15 to 17 minutes longer.
Transfer brownies to a wire rack and allow to cool completely, about 2 hours.
Remove the brownies from the pan and cut into 1 1/2-inch squares using a sharp knife, cleaning the knife between each cut.