# What you'll need:
→ Brownies
01 - 1/2 cup unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 1/4 cup light brown sugar, packed
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon peppermint extract
07 - 1 tablespoon instant espresso powder
08 - 1/3 cup unsweetened cocoa powder
09 - 3/4 cup all-purpose flour
10 - 1/4 teaspoon salt
11 - 1/2 cup semisweet chocolate chips
→ Chocolate Glaze
12 - 1/2 cup semisweet chocolate chips
13 - 2 tablespoons heavy cream
14 - 1/4 teaspoon peppermint extract
→ Topping
15 - 1/4 cup crushed peppermint candies or candy canes
# Method:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, creating an overhang for easy removal.
02 - In a large bowl, whisk together melted butter, granulated sugar, and light brown sugar until the mixture is smooth.
03 - Add eggs, vanilla extract, and peppermint extract into the butter mixture. Whisk thoroughly until combined.
04 - Stir in the instant espresso powder and unsweetened cocoa powder until fully incorporated.
05 - Gently fold in all-purpose flour and salt until just combined. Avoid overmixing the batter.
06 - Fold in semisweet chocolate chips. Transfer the batter to the prepared pan and smooth the surface.
07 - Bake for 28–32 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs. Do not overbake.
08 - Place the pan on a wire rack and allow the brownies to cool completely inside the pan.
09 - In a microwave-safe bowl, combine semisweet chocolate chips and heavy cream. Microwave in 20-second intervals, stirring between each, until fully melted and smooth. Stir in peppermint extract.
10 - Spread the chocolate glaze evenly over cooled brownies. Sprinkle with crushed peppermint candies or candy canes.
11 - Allow glaze to set before cutting into squares.
