for the brownies:
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 1/4 cups sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon salt
- 1/2 teaspoon peppermint extract
- 2 cold large eggs
- 1/2 cup all-purpose flour
for the topping:
- 1/2 cup heavy whipping cream
- 1 cup chocolate chips (semisweet or bittersweet)
- 1/2 cup crushed peppermints
- Preheat the oven to 325°F. Line the bottom and sides of an 8” square baking pan with foil, leaving an overhang on two opposite sides.
- Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir until the butter is melted and the mixture is smooth. Remove the bowl from the skillet and set aside briefly until the mixture is slightly cooled.
- Stir in the peppermint extract, then add the eggs one at a time, stirring after each one. Add the flour and stir for 50 strokes until everything is well blended. Spread evenly in the lined pan.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out with only a few crumbs on it. Let cool completely on a rack.
- Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board.
- Make the ganache: Heat the cream in the microwave on high for 30 to 40 seconds. Carefully add chocolate chips. Cover with plastic wrap and let stand for 5 minutes. Stir well. Pour evenly over the brownies, then sprinkle with crushed peppermints and allow to set. Cut into 16 squares.