Peppermint Bark Brownies Recipe for Christmas Baking

A festive twist on classic brownies, combining rich chocolate and refreshing peppermint for a holiday favorite.

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Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
In a medium saucepan over low heat, melt the unsalted butter. Stir in the granulated and brown sugars until well combined.
Allow the mixture to cool slightly, then whisk in the eggs one at a time and stir in the peppermint extract.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Gently fold in the chocolate chips.
Spread the batter into the prepared pan and top with crushed candy canes.
Bake for 30-35 minutes, or until a toothpick inserted comes out with a few crumbs.
Let cool in the pan before lifting out and cutting into squares.

For a lighter option, substitute coconut oil for unsalted butter. For a gluten-free option, replace all-purpose flour with a gluten-free blend.