Classic Peppermint Brownies

Heat the oven to 350°F and line a 9×9-inch pan with parchment paper, letting it hang over the edges so you can lift the brownies out later.

Melt ½ cup of chocolate chips with a little oil in a microwave-safe bowl, heating in 15-second bursts and stirring until smooth. Let it cool for a minute so it doesn’t cook the eggs later.

Beat 1¼ cups granulated sugar, ½ cup light brown sugar, 3 eggs, and 1 teaspoon vanilla in a stand mixer on high for 5–6 minutes, scraping the bowl now and then, until the mixture turns pale and thick.

With the mixer on low, slowly pour in the melted chocolate and mix just until it disappears into the batter.

In a separate bowl, whisk together ¾ cup flour, ¼ cup cocoa powder, and ½ teaspoon salt until no dry spots remain.

Gently fold the dry ingredients into the wet batter just until combined, then stir in the last ¾ cup chocolate chips. Spread the batter into your pan, then sprinkle crushed peppermint candies evenly on top. Bake 30–45 minutes, until a toothpick in the middle comes out with just a few moist crumbs.

Let the brownies cool completely in the pan, then use the parchment overhang to lift them out. Cut into squares and serve.