Mastering Peppermint Hot Chocolate Brownies: How-To

• Start by preheating your oven to 350°F (175°C). Line your 8x8-inch baking pan with parchment paper or lightly grease it using butter or non-stick spray.
• In a large bowl, whisk together the melted unsalted butter and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, salt, and baking powder.
• Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep your brownies tender.
• Gently fold in the semisweet chocolate chips and 3/4 of the crushed peppermint candies, reserving some for sprinkling on top.
• Pour the batter into your prepared pan and smooth the top with a spatula. Sprinkle the remaining crushed peppermint candies evenly over the surface. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
• Allow the brownies to cool completely in the pan on a cooling rack before cutting. Serve as is or warm slightly for a melty chocolate experience.