# Components:
→ Brownie Base
01 - 1/2 cup (115 g) unsalted butter
02 - 4 oz (115 g) semisweet chocolate, chopped
03 - 1 cup (200 g) granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon peppermint extract
07 - 2/3 cup (85 g) all-purpose flour
08 - 1/4 cup (25 g) unsweetened cocoa powder
09 - 1/4 teaspoon salt
→ Peppermint Bark Topping
10 - 6 oz (170 g) white chocolate, chopped
11 - 1/4 teaspoon peppermint extract
12 - 1/2 cup (60 g) crushed peppermint candies or candy canes
# Directions:
01 - Preheat your oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, ensuring there is an overhang for easy removal after baking.
02 - In a medium saucepan, combine the unsalted butter and chopped semisweet chocolate. Gently melt over low heat, stirring continuously until the mixture is smooth and fully incorporated. Remove from heat and allow to cool slightly.
03 - To the slightly cooled chocolate-butter mixture, whisk in the granulated sugar, large eggs, vanilla extract, and peppermint extract until a cohesive blend is achieved.
04 - Sift the all-purpose flour, unsweetened cocoa powder, and salt into the wet ingredients. Stir gently until just combined; avoid overmixing to maintain a tender texture.
05 - Spread the brownie batter evenly into the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges with moist crumbs attached, indicating doneness.
06 - Allow the brownies to cool completely within the baking pan, resting it on a wire rack to facilitate even cooling.
07 - While the brownies cool, prepare the peppermint bark topping. Melt the chopped white chocolate using either a double boiler method (a heatproof bowl set over a pot of simmering water) or in short, controlled bursts in the microwave. Stir in the peppermint extract until smooth.
08 - Once the brownies are completely cooled, spread the melted white chocolate mixture evenly over the entire surface. Immediately sprinkle the crushed peppermint candies or candy canes over the wet white chocolate layer.
09 - Refrigerate the brownies for 20 to 30 minutes, or until the white chocolate topping is firm and set. Carefully lift the brownies from the pan using the parchment paper overhang. Cut into 16 uniform squares.
