Peppermint Brownies

Instructions

Make the brownies

Preheat the oven to 325°F (165°C). Coat an 8-inch (20-cm) square baking pan with butter, then line the pan with parchment, letting the excess parchment hang over two opposite edges.

Melt the butter and chocolate in a large saucepan set over low heat, stirring until smooth, 5 to 7 minutes.

Remove from the heat and let it cool slightly. Whisk in the sugar, peppermint and vanilla extracts, and salt.

Plop in the eggs one at a time, whisking well after each addition. Whisk until the mixture is velvety and smooth, then add the flour and whisk until it's just incorporated.

Spoon the batter into the prepared pan and smooth the top into an even layer.

Bake until the top is springy to the touch and a toothpick inserted in the center comes out with a few moist crumbs attached, 35 to 40 minutes. (Begin checking at 30 minutes.)

Transfer the pan to a wire rack and let it cool completely before frosting.

Make the peppermint frosting

Using a hand mixer or food processor, combine the powdered sugar, butter, milk, and peppermint extract and process until smooth, thinning with more milk, if needed. The frosting should be thick.

Lift the brownies from the pan using the overhanging parchment as handles and transfer them to a work surface. Peel back the parchment from the sides.

Frost the brownies

Spread the frosting over the cooled brownies with an offset spatula. Sprinkle the crushed candies over the top. Let the frosting set for 30 minutes before slicing the brownies into 16 squares.

Dessert