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1 cup butter
6 ounces unsweetened chocolate , chopped
3 cups sugar
½ teaspoon salt
2 teaspoons vanilla extract
18;-¼ teaspoon peppermint extract
4 large eggs , room temperature
1 23; cups all-purpose flour
13; cup unsweetened cocoa powder
3 cups roughly chopped peppermint oreos (approx 18)
1 candy cane (optional)
Preheat oven to 350°F.
Line a 9×13-inch baking pan with aluminum foil, and grease lightly.
In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally.
Stir in sugar, salt and vanilla & peppermint extracts; remove from heat.
Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next.
Stir in flour and cocoa powder until mixture is uniform. Stir in crushed cookies.
Spread batter into prepared pan.
If desired, crush 3-4 additional cookies finely and scatter on top of batter. You can also crush 1 candy-cane and sprinkle it on top; it will melt slightly but still be pretty and festive.
Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.
Cool brownies in pan on wire rack for 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely (at least one more hour) before slicing.
*image from source link below