2 sticks unsalted butter (if using salted butter use 1/4 tsp. salt instead of 1/2 tsp.)
2 1/2 cups firmly packed brown sugar
6 squares unsweetened chocolate squares (6 oz.)v 4 eggs
2 tsp. vanilla
2 cups flour
1/2 tsp. salt
For Peppermint Bark Topping:
1 bag semisweet chocolate chips, divided in half
1 bag white chocolate chips (make sure they have cocoa butter in them)
5-6 candy canes, crushed
Preheat oven to 325 degrees. Line a 9″ by 13″ pan with aluminum foil. Make sure there is a 2″ overhang on each edge for handles. Spray with non-stick cooking spray or grease with butter. Cut a piece of waxed or parchment paper to fit the bottom. Set aside.
Melt butter and chocolate in microwave. Start with one minute and then use 10 second intervals until chocolate is almost all melted. It will continue to melt as you stir it. Add the sugar and mix well. Beat in eggs one at a time using a wooden spoon. Then add the vanilla. Stir in the flour and salt. Stir half of the semisweet chips into the batter.
Pour batter into the prepared pan and bake for 25 minutes. (Check after about 20.) The brownies won’t be completely done yet.
For the Peppermint Bark Topping:
Sprinkle the remaining semisweet and the bag of white chocolate chips evenly over the surface of the brownies. Place pan back in the oven for 5 minutes. Remove from oven and use a spatula to spread the melted chips in an even layer. Sprinkle the crushed candy canes over the top.
Either refrigerate or freeze the brownies until the chocolate is hardened. Use the foil handles to pull the brownies from the pan. Peel away the foil and the waxed paper. Place the brownies on a cutting board. Use a sharp knife to score the surface of the chocolate and then go back and cut through to the bottom. (I used my big chef’s knife.) Depending on the size, you could get anywhere from 20 to 30+ brownies. Serve. Keep cool when storing–I recommend in the fridge.