Once you’ve gathered your ingredients, preheat your oven to 350° F, then line an 8″x8″ baking pan (or 9″x9″ for slightly thinner brownies) with parchment paper and lightly grease it.
Combine the flour, salt and cocoa powder in a medium bowl and whisk until thoroughly mixed.
In a large glass bowl, melt the butter and 6 oz of dark chocolate. You can do this in the microwave or by double-boiling. Stir until both are completely melted and the mixture is smooth.
Add the granulated and brown sugars to the chocolate-butter mixture and whisk until combined. Let it cool to room temperature.
Add the eggs to the mixture, whisk until combined. Then add the vanilla and peppermint extracts and stir. Be gentle here—over-beating will make your batter airy and give it a cakey texture.
Sprinkle the flour/cocoa mixture over the chocolate mixture and fold them together until just a bit of flour is visible. Then fold in the Andes mint chips.
Spread the batter onto the pan, bake for 30 minutes or until a toothpick comes out with few to almost no crumbs attached. Let them cool completely (probably about an hour).
Heat the heavy cream over a medium flame until boiling. Add the remainder of the dark chocolate and let it sit for 1 minute. Then stir until smooth.
Spread the ganache evenly over the cooled brownies, then sprinkle with crushed candy canes. Feel free to also throw some festive sprinkles on there as well.
Place the brownies into the refrigerator for about an hour, or until the ganache becomes firm. Cut into pieces and enjoy!
Pro tip: when double-boiling, always use a glass bowl to avoid hotspots where the bowl meets the edge of the lower pot.
Servings 12