1/2 cup unsalted butter (1 stick), plus more for baking dish
3/4 cup dark chocolate chips/chunks
2 eggs, large
1 cup sugar
1 teaspoon vanilla
1 teaspoon instant espresso powder
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 canister cupcake icing (with piping tip attached for easy-ness)
5 peppermint candy canes, crushed
Preheat oven to 350°F.
Butter an 8×8” baking dish and line with parchment, leaving a five centimeter overhang on both ends. Spread a little butter onto the parchment as well.
Set a heatproof bowl (think tempered glass or stainless steel) over a small pot of gently simmering water. Add the butter and chocolate to the bowl and melt them together until smooth. Stir occasionally and use a kitchen towel to protect your hands from the heat if needed.
Meanwhile, in a mixing bowl whisk together the eggs, sugar, vanilla, and espresso powder until eggs are pale yellow and thick – put a little muscle into it. Add the melted chocolate and butter mixture, whisk to combine.
Add the flour, baking soda and salt to the bowl and stir with a rubber spatula just until fully incorporated. Transfer to prepared baking dish, smooth the top with the spatula, and bake on the centre rack of the preheated oven for 30-35 minutes until set and a toothpick inserted in the center comes out with moist crumbs (rather than with a smear of batter, because that would be too undercooked). Let cool on a wire rack in the pan about 30 minutes then lift out of the pan using the parchment and onto a cutting board.
Cut cooled brownies into squares about four centimeters inches. Top each with a rosette of frosting, and then with crushed candy canes. Enjoy! Happy Holidays!