Dark Chocolate Peppermint Brownies

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 6 ounces bittersweet chocolate finely chopped
• 5 ounces chocolate dark melted finely chopped
• 5 large eggs 
• 1.5 cups flour 
• 1 pieces coarsely peppermint candies crushed sifted fine
• 1 teaspoon peppermint extract 
• 0.5 teaspoon salt 
• 1.5 cups sugar 
• 1 cup butter unsalted
• 0.8 cup cocoa powder unsweetened
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• toothpicks
• ziploc bags
• microwave
• spatula

Directions

1. Preheat oven to 30
2. Grease a 9- by 13-in. baking pan; set aside. Sift together flour, cocoa, salt, and baking powder into a bowl.
3. Microwave butter and bittersweet chocolate in a medium glass bowl, stirring often, until melted and smooth, about 1 1/2 minutes.
4. Whisk together sugar and eggs in a large bowl until blended.
5. Add extracts and whisk to blend. Stir melted chocolate mixture into egg mixture. Gently fold in flour mixture with a plastic spatula until no streaks remain.
6. Pour batter into prepared pan and spread evenly.
7. Bake brownies until a toothpick inserted 2 in. from edge comes out with a few crumbs sticking to it, 25 to 30 minutes. Cool to room temperature, about 45 minutes.
8. Put dark chocolate in a resealable plastic bag, snip off a small corner tip, and drizzle half over brownies.
9. Sprinkle with candies and drizzle with remaining chocolate.
10. Let cool until chocolate sets, 25 minutes, then cut into squares.