Peppermint Brownies

INGREDIENTS

• 1 cup (2 sticks) plus 1 tablespoon unsalted butter, divided
• 1¼ cup all-purpose flour
• 1 cup cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon table salt
• 1¼ cup granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup semisweet chocolate chips
• ½ cup finely crushed candy canes or other hard peppermint candies, divided
• Confectioners’ sugar
• Whipped cream (optional)

SPECIAL EQUIPMENT

• 9-by-9-inch metal baking pan

DIRECTIONS

• Prepare the grill for indirect cooking over low heat (keep the grill as close to 300°F as possible). Generously grease a 9-by-9-inch metal baking pan with 1 tablespoon of the butter, paying special attention to the bottom and sides.
• In a medium bowl sift the flour, cocoa powder, baking powder, and salt.
• In a medium saucepan over medium heat on the stove, melt the remaining 1 cup (2 sticks) butter. Remove from the heat. Whisk the sugar into the melted butter until evenly blended. Whisk in the eggs, one at a time, blending well after each addition. Add the vanilla. Whisk in the flour mixture in two additions until smooth. Fold in the chocolate chips and all but about 1 tablespoon of the crushed candy canes. Pour the batter into the prepared pan. Smooth the top. Sprinkle the reserved crushed candy canes over the batter.
• Cook the brownies over indirect low heat, with the lid closed, until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool completely in the pan on a wire rack. Dust with confectioners’ sugar and cut into squares. Top with whipped cream, if desired.