Everyone has their own list of holiday favorites. Recipes they make every year without fail, whether they’ve been passed down from grandma or discovered in a lonely college dorm room whilst dreaming of a white Christmas. This year I wanted to highlight a few of my favorites, some new ideas I’ve been toying with, and suggestions from friends, so every day for the next 12 I will be posting a new recipe to help everyone enjoy the holidays. Today’s beast: Peppermint Brownies.

While peppermint bark is a staple this time of year, I can never eat very much of it. This is probably a good thing for my blood sugar levels, but December is the one month I feel entitled (yes, entitled) to shove as much food into my mouth as possible without feeling an iota of guilt. It’s my right as an American, a human, and practicing Atheist. And I don’t care that that last bit doesn’t make any sense. It’s my story and I’m sticking to it!

What better way to transform a chocolatey peppermint treat than to turn it into a brownie? I can think of nothing superior.

I did not think enough ahead and didn’t put the crushed candy canes on before popping the pan into the oven, but I would definitely suggest it for any followers. The brownies form a bit of a crust, so sprinkling them on after they bake is not really ideal.

Peppermint Bark Brownies

8 oz. semi-sweet chocolate chips
10 Tbsp. butter
3 oz. cream cheese
3oz white chocolate chips, melted and cooled
2 c. sugar
6 eggs
1 c. + 2 Tbsp. unsifted flour
3 tsp. vanilla
1 tsp. baking powder
½ tsp. salt
½ tsp. peppermint extract
1/2 c crushed candy canes

Preheat oven to 350 and grease a 13×9″ pan, or line with foil. Melt the semi-sweet chocolate chips & 6 Tbsp. butter in a small saucepan.  Set aside. In a standing mixer, cream remaining butter with cream cheese and melted white chocolate; add 2/3 c. sugar and beat well.  Add 2 eggs, 1 tsp vanilla, 2 Tbsp. flour.  Set aside. In the clean mixer, beat 4 eggs till frothy; add 1 1/3 cup sugar & beat again. Add semi sweet chocolate mixture, then add rest of flour with salt & baking powder.  Add peppermint extract and rest of vanilla. In the prepared pan, layer half of semi sweet chocolate mixture, then cream cheese, then rest of chocolate mixture.  Dip knife down into mixture and swirl layers, then sprinkle with crushed candy canes.  Bake for 40 minutes or until barely done. This recipe does much better when it’s a bit wet— when it’s dry it just ain’t right. Nom nom nom!