1-Preheat your oven: Start by preheating your oven to 350°F (175°C), then grease and line the baking pan with parchment paper for easy Свет removal. In a microwave-safe bowl, melt the 12 tablespoons of unsalted butter and 1/2 cup of the chocolate chips in 30-second intervals, stirring until smooth. This method helps avoid any lumps and creates a silky base for your peppermint brownies.

2-Mix dry and wet ingredients: Next, mix in the 3/4 cup unsweetened cocoa powder, 1/2 teaspoon salt, and optional 1 1/2 teaspoons instant espresso powder. Add the 3/4 cup white sugar and 3/4 cup packed brown sugar, stirring well to combine. Whisk in the 3 large eggs one at a time, followed by 1 teaspoon peppermint extract and 2 tablespoons vegetable oil, to form a shiny batter.

3-Fold in flour and chocolate chips: Fold in the 3/4 cup sifted flour and the remaining 3/4 cup chocolate chips just until combined, being careful not to overmix. Pour the batter into the prepared pan and bake for 35-40 minutes. Check for doneness with a toothpick; it should come out mostly clean but slightly gooey, keeping your chocolate peppermint brownies fudgy and chewy.

4-Cool and prepare ganache: Once baked, allow the brownies to cool completely. For the ganache, warm the 1/2 cup heavy cream until just hot, then pour it over 1 cup chocolate chips in a bowl. Let it sit for 3-4 minutes before whisking until smooth, then stir in 1 teaspoon peppermint extract, 1 teaspoon unsalted butter, and a pinch of salt. Spread this over the cooled brownies and garnish with crushed peppermint candies.

5-Refrigerate and serve: Refrigerate for at least 1 hour to set the ganache before cutting into 16 small squares. Each small brownie servings about 311 calories, with 37 g carbohydrates, 3 g protein, 18 g fat (including 11 g saturated fat), and 29 g sugar, along with various vitamins and minerals from the ingredients.