If you can manage to wait, chief baking officer Arnold Eric Wong of Raison d'Être bakery in South San Francisco recommends serving his moist brownies a day after baking because they develop an even fudgier texture and mintier flavor.
1 1/2 cups flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup unsalted butter
6 ounces bittersweet chocolate, finely chopped
1 1/2 cups sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon peppermint extract
5 ounces dark chocolate, finely chopped and melted
Coarsely crushed peppermint candies, very fine pieces sifted out
How to Make It
Preheat oven to 300°. Grease a 9- by 13-in. baking pan; set aside. Sift together flour, cocoa, salt, and baking powder into a bowl.
Microwave butter and bittersweet chocolate in a medium glass bowl, stirring often, until melted and smooth, about 1 1/2 minutes.
Whisk together sugar and eggs in a large bowl until blended. 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. Pour batter into prepared pan and spread evenly.
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.
Put dark chocolate in a resealable plastic bag, snip off a small corner tip, and drizzle half over brownies. Sprinkle with candies and drizzle with remaining chocolate. Let cool until chocolate sets, 25 minutes, then cut into squares.