Candy Cane Brownies

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Use the extra butter to grease an 8-inch square baking pan, then line it with parchment paper, leaving an overhang on two sides. Use more of the extra butter to lightly grease the paper.

Step 3 -In a medium saucepan over medium-low heat, melt 1 cup of the butter and the bittersweet chocolate, while stirring, about 3 minutes.

Step 4 -Transfer the saucepan from the heat and whisk the cocoa powder into the chocolate mixture until it is smooth.

Step 5 -Let the chocolate mixture cool slightly, about 5 minutes.

Step 6 -Stir the sugar into the chocolate mixture until it is well-combined.

Step 7 -Stir the eggs, 1 at a time, into the chocolate mixture and mix until it is well-combined.

Step 8 -Stir the peppermint extract into the chocolate mixture.

Step 9 -Add the flour to the brownie batter and gently stir until it is completely combined.

Step 10 -Pour the batter into the prepared pan and evenly spread it out. Tap the pan on the counter to release any of the air bubbles.

Step 11 -Bake the brownies until a toothpick inserted into the center comes out clean, about 40 minutes.

Step 12 -Let the brownies cool until they are firm enough to easily lift from the pan using the overhanging parchment paper, about 25 minutes.

Step 13 -Transfer them to a wire rack to cool completely.

Step 14 -In a microwave-safe bowl, add the semisweet chocolate chips and heat in the microwave at 50% power in 30-second intervals, stirring after each interval, until they have melted.

Step 15 -Drizzle the melted chocolate over the brownies and sprinkle with the crushed candy. Let the brownies set until the chocolate has cooled.

Step 16 -Cut and serve.