- 8 Ounces unsweetened chocolate, coarsely chopped
- 1 stick of unsalted butter, softened
- 2 Cups granulated sugar
- 4 large eggs, lightly beaten
- 2 Tablespoons instant espresso powder
- 2 Teaspoons pure vanilla extract
- 1/8 Teaspoon salt
- 1 Cup all-purpose flour
- 11 Ounces white baking chips, such as Ghirardelli
- 1/2 Cup roughly crushed peppermint candy or candy canes
- 1/2 Cup powdered sugar
- 2 Tablespoons half-and-half or milk
Heat oven to 350 degrees. Line the inside of a 13-by-9-inch metal baking pan with heavy-duty foil. Lightly grease the foil.
Put the chopped chocolate and butter into a large, heavy-bottomed saucepan. Melt over very low heat, stirring constantly with a wooden spoon, until smooth. Remove from heat.
Stir in granulated sugar until incorporated. Then stir in eggs, espresso powder, vanilla and salt until smooth. Stir in flour just until incorporated. Gently fold in white baking chips.
Spread batter in prepared pan. Bake until center is just set, but not at all dry, about 30 minutes. Sprinkle with the crushed peppermint candy and gently pat it into the top of the brownies. Bake until candy just starts to soften, 3 to 5 minutes. Cool completely in the pan on a wire rack.
Pour powdered sugar into a small bowl and drizzle in just enough half-and-half to make a smooth, pourable glaze about the thickness of honey. Use a fork to swirl the sugar glaze over the brownies in an interesting pattern. Let stand until glaze sets, at least 1 hour.
To cut, use the foil to lift brownies out of the pan. Set on a large cutting board, then carefully pull the foil away from the brownies. Cut with a large knife into small squares. Store in an airtight container for several days.