Ingredients
¾ cup butter, (1½ sticks) unsalted
1 lb bittersweet chocolate chips, or chunks from a chopped bar
2 tsp peppermint extract
1 tsp vanilla extract
3 large eggs
½ tsp instant coffee powder
1⅓ cups brown sugar
¾ cup all-purpose flour
2 tbsp chocolate cocoa powder
1 tsp sea salt
4 candy canes, crushed, for topping
Preparation
Preheat the oven to 350 degrees F.
Line a 9x11-inch baking dish with parchment paper leaving extra 2-inch allowances on the long sides.
Melt the butter and half of the bittersweet chocolate together using a double boiler or the microwave. Zap them on High for 30 seconds at first, and then in 15-second intervals, mixing in between each interval, until melted.
Add sea salt and the remaining half of the chocolate into the melted chocolate butter mixture and let it sit to fully melt.
Meanwhile, sift together the flour and cocoa powder.
Mix together the instant coffee powder and warm water.
In a large bowl, beat the eggs and sugar until the mixture becomes thick, pale, and creamy.
Add the coffee, vanilla, and peppermint extracts into the eggs.
Gently mix in the cooled down chocolate mixture.
Fold in the dry ingredients just until combined. Do not overmix.
Pour the batter onto the prepared baking pan. Bake it for 10 minutes.
Take it out of the oven and sprinkle the crushed candy canes on top. Bake it again for another 15 to 18 minutes or until the top is crackly and a toothpick inserted comes out with a few moist crumbs.
Let it cool for a few minutes for easier slicing. Serve and enjoy!
