Chocolate Brownies White Chocolate Peppermint Icing

1. 1

   Heat oven to 350u00b0 F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.

2. 2

   In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.

3. 3

   In a large microwave-safe bowl, combine the butter and semisweet chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.

4. 4

   Add the flour mixture and mix until just combined (do not overmix).

5. 5

   Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.

6. 6

   In a medium microwave-safe bowl, microwave the white chocolate and oil in 30-second intervals, stirring between each, until melted and smooth. Spread on top of the cooled brownies. Sprinkle with the candies and let set.

7. 7

   Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).

* Per serving · 4 servings · Values may vary.

No additional tips available.