Super simple peppermint brownies

The combination of chocolate and peppermint around the holidays is - to me, anyway - what I would imagine the pumpkin spice latte is to the basic white girl: a must. I've tried many methods of fusing these two flavors, including peppermint leaves and/or peppermint extract in the brownie batter, crushed peppermint candy canes sprinkled atop - but this method is by far the easiest and the most chocolate-y.

This recipe is embarrassingly easy.

But that doesn't mean it isn't any good.

Preheat the oven to 350F. Melt a whole stick of butter (1/2 cup) in a saucepan, and take it off the heat once completely melted. Add 1 cup sugar, 1 tsp vanilla (or peppermint if you want that extra minty flavor) extract, and 2 eggs (WARNING: wait until the butter-sugar concoction is room temperature as to prevent the eggs from cooking). Mix thoroughly, then add 1/4 tsp salt, 1/4 tsp baking powder, 1/2 cup flour, and 1/3 cup extra dark chocolate 100% cacao cocoa powder.

The result will look like tar.

Wut

But that's okay.

Bake in the oven for 25 minutes, then immediately sprinkle a handful of crushed Andes chocolate mints on top.

Baked tar

Wait a couple minutes for the chocolate to melt, then gently spread on top using a butter knife.

Let it cool, cut into 2x2 inch squares, and serve. This recipe makes one 8X8 pan of brownies.

And that's it. Really.

This is such a perfect recipe for a holiday potluck (or even to eat all by yourself...). I took a dozen or so to work and they were gone by noon (there were only 8 people in the office).

Enjoy!