Nothing evokes the holiday season more than these dense, fudgey chocolate bursting with refreshing peppermint flavour. You know it's going to be a good brownie when you get that shiny, cracked top!
¾ cup (1 and ½ sticks) unsalted butter
1 and 2/3 cups white sugar
3/4 cup cocoa powder
1 and ½ tsp. vanilla extract
3 large eggs
1/2 tsp. salt
1/2 tsp. baking powder
1 and 1/3 cup all purpose flour
1 pkg. mint chocolate chips - Some stores only carry these as a seasonal item for Christmas, so if you can't find any then substitute with semisweet or milk chocolate chips and add 1 tsp. of peppermint extract to the brownie batter.
Preheat oven to 350 degrees F and place rack in center of oven. Line a 13×9 inch baking pan with parchment paper or foil, allowing it to come up and over two sides. If using foil, spray the foil with cooking spray.
Melt the butter in a microwave-safe bowl. Whisk in the sugar, then whisk in the cocoa powder, followed by the vanilla extract and eggs.
When mixture is smooth, add in the salt and baking powder and whisk thoroughly, breaking up any lumps in baking powder and taking care that it is thoroughly distributed.
Scrape down the sides of bowl and stir in the flour. Pour into the prepared pan and spread evenly to edges.
Bake for 25-30 minutes. When the brownies are done the edges will be firm and the centre may still be a big gooey, but it will set as the brownies cool. Let the brownies cool completely on a wire rack and chill before slicing.